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Place watermelon rind in a small saucepan; add water to cover.
Bring to a boil; cover, reduce heat, and simmer for about 20 minutes or until tender.
Remove from heat; drain.
Combine watermelon rind with sugar, flour, cinnamon, nutmeg, cloves, salt, vinegar, raisins, and pecans; stir to combine then set aside.
Fit 1 pie crust into a 9-inch pie plate.
Pour watermelon rind mixture into the pie crust.
Top with remaining pie crust; fold edges under, and crimp all around the edge.
Cut small slits in top crust.
Bake at 350° for 45 to 50 minutes, or until golden, shielding edges of pie with strips of aluminum foil after 25 minutes to prevent excessive browning. Cool watermelon pie on a wire rack.