Melt butter over a hot-water bath, add spices, set aside. Separate egg yolks from whites. Beat egg whites until stiff, set aside. Combine egg yolks with sugar and the pumpkin mousse. Mix until perfectly smooth. Sift the flour and dry yeast into a large bowl, combine with butter and pumpkin, mix thoroughly. Cover with a cloth and set aside for 35 minutes, meanwhile preheat an oven to 180°C.
Add egg whites and combine using a spatula. Cover a round pan with a parchment paper, put the dough into the pan, arrange pears decoratively on top and bake for about 45 minutes.
GF – make sure the ingredient doesn’t contain traces of gluten!