This is basically an upside-down cake, where you get that brown sugar goodness on top when you flip it. This recipe is from Better Homes & Gardens New Baking Book. Enjoy!
1/3 c. brown sugar
2 Tb. butter, melted
1 Tb. water
2 pears, peeled and sliced
1 1/4 c. flour
1 1/4 tsp. baking powder
1 tsp. pumpkin pie spice (I use my own mix)
1/4 tsp. baking soda
3 egg whites
3/4 c. white sugar
3/4 c. pumpkin
1/3 c. oil
2 Tb. water
1 tsp. vanilla
1. Stir the brown sugar, butter and water together and spread across the bottom of a 9-inch round cake pan or a pie plate. Spread the pear slices in the pan in a circular pattern.
2. In a small bowl, combine flour, baking powder, spice, and baking soda. Set aside.
3. Beat egg whites until soft peaks form. Gradually add sugar until stiff peaks form. Using low speed, blend in pumpkin, oil, water, and vanilla.
4. Fold flour into pumpkin just until moistened and spoon over pears in pan.
5. Bake at 350* for about 35 minutes (may want to put foil under the pan--my topping bubbled up past the cake batter) or until a toothpick comes out clean. Cool for 5 minutes, then invert. Whipped cream optional. :-)