This first pumpkin pie was my first to cook and to eat, and it was wonderful. This dish inspired me by combining such fruit-starchy flavor with spices (nutmeg, cinnamon, ginger), richness of dairy (milk, butter), and sweetness of sugar for the filling. The warm and moist filling then combined with the buttery and crumbly crust without surmounting each other. To add another dimension I added honey-roasted pecan, adding a nutty dimension while I found sweetness amplifies pecan’s distinctive flavor a lot more. Now I’m looking for a vanilla ice cream!