I know this is from Eagle Brand condensed milk but for a wonderful variation I use whole coconut milk instead of the condensed milk and add about 1/2 to 2/3 cup of sugar. Plus I use a bit of powdered clove and cardamom with the other spices. It gives the pie a bit of an Indian flare, and my family loves it. For people on a diet, I bake it in custard cups without crust. You can top it with whatever you like, I love Blue Bell vanilla bean ice cream on mine.
Modified from: Perfect Pumpkin Pie