This recipe from the website Our Family Food Adventures was designed to use up leftover cranberries and pumpkin. The fruit base is pears, cranberry sauce and whole cranberries with a pumpkin and whole wheat flour biscuit crust. I was very surprised at how mild cranberry sauce is these days. Remembering the lip-puckering stuff of my childhood, I haven't actually tried it in years. Unfortunately it's probably the addition of corn syrup. Hmmm 440 calories and 80 gms of sugar per cup, no wonder it tastes so good. Anyway, the Hub and I halved the recipe to make this small baking dish full perfect for two people. And there was nothing to not like about it either, we both thought it was a nice winter dessert. If I made it again, I'd probably try to cut back on the sugar - our pears were really ripe and sweet and needed no additional sugar.