Cut the butter into pieces and place in the freezer at least 10 minutes before using.

Grease and flour a 10" pie or tart pan and set aside.

Whisk together the flour, 1/2 cup sugar, nutmeg and salt.

Add one egg to the dry ingredients and the butter and knead into a smooth dough.

Roll out the dough into a circle on a lightly floured surface, transfer to the pan and press the dough evenly up the sides of the pan. Place the dough-lined pan into the freezer.

Preheat the oven to 400 degrees F.

Cut the pumpkin into sections. Cut away the stringy fiber and seeds from the flesh.

Peel the skin off of the pumpkin sections and cut each section into 2" long slices.

Quarter and core the pears. Cut each quarter into sections length-wise.

Remove the pie shell from the freezer and use a fork to poke holes in the bottom of the shell.

Lay the pumpkin and pear pieces in the shell and bake in the oven for 15 minutes.

Whisk 3 eggs with the 1/2 cup sugar, Pure vanilla extract, and lemon zest.

Fold in the cream.

Mix in the pumpkin pie spice.

Cut the marzipan into small pieces.

Remove the pie from the oven and evenly tuck the marzipan pieces into the pie shell among the apple and pumpkin slices.

Pour the cream mixture over the top and place the pan back in the oven.

Bake at 400 degrees F for 30 minutes.

Remove from the oven and let cool completely before slicing and serving.