This Sunday I made pecan-rye pumpkin pie. The pie was very good. The rye flavoring didn’t penetrate the strong pumpkin flavor, but the cinnamon, nutmeg, and other spices complemented the pumpkin very well. While I am not as good at baking, the pie crust came out pretty good but could have been a bit more golden brown. The whipped cream had similar spices to the pie, including cinnamon, nutmeg, cardamom, and cloves. The whipped cream accompanied the pie well.