My thanks go out, as they do each year around this time, to someone I've never met: Emma Weber. Some years ago, I ran across her pumpkin pie recipe in a magazine, and I prefer it to any other pumpkin pie recipe I've ever used. The spice combination is perfect, and the pie itself is a creamier consistency than most pumpkin pies. I baked some today, and we had it tonight after dinner. If history repeats itself, we'll eat Emma Weber's pumpkin pie regularly throughout the winter.
You can find the recipe here. I use soy milk instead of cow's, but other than that, I follow the recipe as given. Good spices (I prefer Penzey's - they have such glorious cinnamon) really bring the pie to life.