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Pecan-Rye Pumpkin Pie

Ingredients

• ¼ cup rye flour or all-purpose flour
• 1 Tbsp. granulated sugar
• ¾ tsp. kosher salt
• 1½ cups all-purpose flour, plus more for dusting
• ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces
• 1 large egg white, beaten to blend
• 3 large eggs
• 1 large egg yolk
• 1 (15-oz.) can Libby’s 100% Pure Pumpkin
• ¾ cup heavy cream
• ¼ cup granulated sugar
• 2 Tbsp. rye whiskey
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• ¼ tsp. freshly grated nutmeg
• ¼ tsp. ground cardamom
• Small pinch of ground cloves
• 8 Tbsp. light brown sugar, divided
• 3 Tbsp. unsalted butter, melted, divided
• 1¼ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
• 1½ cups whole pecans
• 1 Tbsp. pure maple syrup
• Whipped cream (for serving; optional)

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