Crumb-Topped Pumpkin Pear Tart

This recipe didn't sound that great to me, but I had all the ingredients and wanted to make something seasonal without repeating Thanksgiving's Pumpkin pie. I turned out really good! I might even like it better than regular pumpkin pie!

From a Nestle cookbook

Ingredients:
Pastry
1 cup flour
1/2 teaspoon salt
6 tablespoons cold butter
3 tablespoons ice water
Pear Layer
2 medium-sized pears, peeled and thinly sliced
2 tablespoons sugar
2 teaspoons flour
1/4 teaspoon cinnamon
Pumpkin Layer
2 eggs
1 1/2 cups canned pumpkin
1 cup evaporated milk
1/2 cup sugar
2 tablespoons butter, melted
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
Crumb Topping
1/2 cup flour
1/3 cup chopped walnut or pecans
5 tablespoons sugar
3 tablespoons butter, softened

Directions:
Crust: Mix flour and salt in a medium bowl; cut in butter with a pastry blender until crumbly. Gradually stir in water until flour is moistened (adding more if needed). Wrap tightly in plastic wrap. Refrigerate 30 minutes or until ready to use. Let dough sit on couter 5-10 minutes to warm up then roll into a circle big enough to cover your tart pan. Transfer to 10 or 11 inch tart pan with removable bottom and trim edges.
Pear Layer: Combine pears with sugar, flour and cinnamon. Toss and layer in the bottom of the tart shell.
Pumpkin Layer: Combine eggs, pumpkin, evaporated milk, sugar, butter, cinnamon, salt and nutmeg in a bowl; pour mixture over pears.
Bake in preheated 375 degree oven for 25 minutes. Remove from oven and sprinkle with the topping.
Crumb Topping: combine flour, nuts, and sugar in a bowl cut in butter with a pastry blender.
Bake for 15 minutes more. Cool, then remove side of tart pan and serve.