Preheat the oven to 425 degrees.

Lightly grease the bottom of an 8-inch springform pan. Set aside.

Make the crust.

In a medium bowl, whisk together the flour, powdered sugar, cocoa, cinnamon, and salt. Set aside.

Melt the butter in a microwave-safe bowl. Stir in the vanilla.

Pour the butter mixture over the dry ingredients. Stir until all ingredients are combined.

Press the dough evenly on the bottom and up the sides of a 8-inch springform pan. It can be uneven and messy, adding to the spooky detail.

Set aside.

Make the pie filling.

Use a small knife to carve a skeleton face into each pear half. Set aside

Heat a large skillet with deep sides over medium-high heat.

Add the molasses, brown sugar, ginger, and salt. Stir well and bring to a boil.

Simmer the mixture for 2 minutes until slightly thickened. 

Add the tapioca, then stir in butter until melted.

Arange the pear halves in the skillet. 

Cook, turning occasionally, until the pears are carmelized, but not cooked through – about 5 minutes.

Spoon the mixture with all the gel into the prepared crust. Make sure that the faces are upturned.

Bake in the preheated oven or 15 minutes.

Reduce the heat to 350 degrees and continue baking unti crust is done and the pears are tender wen pricked with a fork – about 45 minutes.

Cool completely before releasing from the springform pan.

Garnish with a sprinkle of fresh pomegranate seeds.