I've been making the Joy of Cooking pumpkin pie for 35 years, and my mom before that. Winner.

Anonymous wrote:Libby’s. It’s the best. Make your crust, do not use store bought. One variation I like is to make the crust with ginger snaps. Pretty much use a graham cracker crust recipe but omit the sugar and sun the cookies

Marie Callendar’s deep dish frozen crusts are perfectly acceptable.

Anonymous wrote:We make the one on the Libbys can. We once tried Martha Steward but went back to Libbys

Pp who uses nonfat milk. We use the Libby's recipe.

Libby’s. It’s the best. Make your crust, do not use store bought. One variation I like is to make the crust with ginger snaps. Pretty much use a graham cracker crust recipe but omit the sugar and sun the cookies

We make the one on the Libbys can. We once tried Martha Steward but went back to Libbys

I use nonfat evaporated milk in our pumpkin pies. It makes it lighter but still has the traditional pumpkin flavor.

Your host probably wants you to make a traditional pumpkin pie.

My DH's side of the family made a pie that doesn't use milk or cream - straight water. Probably from the Great Depression era, but it's really good. It has a lot of cinnamon. Aside from the cinnamon, I think it's lighter than traditional recipes.

I am a guest tasked with bringing pumpkin pie to Thanksgiving where the host is known to like generally light desserts that aren't too sweet. I've never made one.
Can anyone point me to a tried-and-true recipe, or give me tips? Pumpkin pie doesn't seem to me to be a light dessert, but what do I know...