Cut a wide circle around the stem at the top of the pumpkin. Make sure to cut diagonally so that when the "lid" is placed back on, that the top doesn't fall through. Scoop out the seeds and strings. Mix 2 tablespoons butter with 2 tablespoons maple syrup and rub the mixture on the inside surface of the pumpkin. Bake for 15-20 minutes covered with foil (time depends upon size and thickness of the pumpkin meat -- the flesh of the pumpkin should be starting to soften, but not mushy). Cook longer time for larger pumpkins.
While it is baking, melt 2 tablespoons of butter in a skillet and saute the pear and apple until soft. Add the brown sugar and orange juice and cook until brown sugar is melted and resembles a thin syrup. Remove from heat and toss in the dried fruit and nuts, the spices, and the brandy. There will probably be extra, but stuff the inside of the pumpkin as much as possible, then stuff you mouth with the rest. Rewrap with foil and bake for another 30 minutes. For larger pumpkins, it may take slightly longer. Test doneness by piercing flesh of the pumpkin on the top with fork. Cooked pumpkin should look darker and moister than uncooked.
When done, cool with the "lid" off for 20 minutes, set out for presentation, then serve by scooping out flesh of pumpkin along with stuffing and juices. I put it over vanilla ice cream or a sweet bread like pumpkin or gingerbread -- yum!