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Halve pears, cut each half into six wedges (24 wedges total). Combine pear wedges and brown sugar in a medium bowl, gently tossing to coat. If necessary, let pears stand about 2 minutes or until sugar is syrupy.
Lightly coat a grill pan with cooking spray, heat over medium-high heat. Grill pear wedges 3 to 5 minutes or until caramelized grill marks appear, turning once.
Divide yogurt among four dessert dishes. Top yogurt in each dish with six pear wedges. Sprinkle with toasted coconut and pumpkin pie spice.