PREHEAT oven to 375° F.
COMBINE pears, pumpkin, sugar, nuts, cinnamon, cloves and ginger in medium bowl. Spoon one-half of filling in center third of 1 pastry sheet.
MAKE downward slanting strips in outer sections of pastry (3/4-inch apart) starting about 1 inch away from top of pastry and side of filling, cutting to outside edges. Starting at top, alternately fold left and right side pastry strips over filling forming a braid. Seal at top and bottom of strudel. Place on ungreased rimmed baking sheet. Repeat with remaining filling and pastry sheet. Brush strudels with egg; sprinkle with cinnamon-sugar.
BAKE for 25 to 30 minutes or until golden brown and puffy. Serve warm.