This was a really tasty recipe from Serious Eats. The only thing I did differently was increase the spice (per the comments) and pre-roast the pumpkin with the sugar and spices.
It came out creamy, flavorful, not too sweet but not too squashy.
And the crust was easy too, see separate post!
Pro Tip: I made two pies this year, one in my pyrex pie dish and the other in a cheap store bought aluminum pie plate. The store bought plate is much smaller, so the pie took less time, and I put too much crust in the pan so it was too thick. Next time make sure the crust is thin enough in the smaller pan and pre bakes enough before adding the filling.