Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Peel, core and slice the pears thinly. Combine in a bowl with white wine, lemon Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest and juice and ½ cup granulated sugar. Mix well and let sit for at least 30 minutes. 

Measure all remaining ingredients. 

To a blender add milk, ⅓ cup sugar, 3 eggs, vanilla, kosher salt, cinnamon, nutmeg and flour and blend on high for 45 seconds to 1 minute until very well combined. 

Heat the cast iron pan over medium heat and add the 2 tablespoons of butter and allow to melt. Once melted, remove from the heat and add just enough batter to cover the bottom of the pan. Allow this to set as it will help to keep the fruit from sinking to the bottom. Once the layer has set, add all of the remaining batter. 

Sprinkle with the pumpkin seeds. Drain the pears and arrange on top in a fan-like pattern, then sprinkle with ¼ cup sugar and place into the oven.

Bake for 30 minutes, then rotate the pan and return to the oven for 15 more minutes. The batter should puff up and turn golden brown, and a pick inserted into the center will come out clean. Serve warm with icing sugar and whipped cream.