We didn't make or eat it today, but Peggy just reminded me of a fave pumpkin pie variation she learned and has made a few times in recent years:

Pumpkin with Poached Pear Pie: Regular crust and pumpkin filling topped with slices of pear poached (simmered) in red wine spiced with cimmamon, nutmeg, etc. The pears are peeled but left whole for the poaching process, then sliced and arranged in a single layer atop the pumpkin filling before popping the pie into the oven.

It's a bit tedious to arrange nice concentric rings of pear slices, but boy does it ever look good when completed, and it tastes even better than it looks! The outer edges of the pear slices pick up a dark red pigmentation that doesn't penetrate very deeply, creating a sort of two-tone pattern in the arrangement of slices. The flavoring, on the other hand, does seem to permeate the pear slices thoroughly and evenly.