MMmm... I look for smooth pumpkin-y goodness. I agree with going easy on the cinnamon.
And once I had a pumpkin pie that had cardamom in it - BLEH!!! It was WAAAAY too much. Gross.
I really want some smooth pumpkin, with a hint of well-mixed but not overdone spices, and some nice sweetness to round it out. Oh, and I always use maple syrup for the sweet aspect of my pumpkin pies. I never really adhere to a written recipe, since I just use a whole pumpkin that "looks" about the right size for how many pies I want to make. I always taste before I pour into the pie crust, though. And it's always got to have the consistency that I like - thick and smooth almost like a slightly thicker than normal pudding.
The ingredients I use are:
blue sweet meat pumpkins that I roast - from my coolest farmer friend ever!
almond milk (homemade - I make it much creamier than store-bought kind)
cinnamon, ginger, cloves and/or allspice, nutmeg
Sometimes I'll add a tiny splash of safflower oil or canola oil, but I like trying to make it nearly fat-free (yes, I know there's fat in almond milk). It usually ends up quite nice.
Plus, a crust that is too hard always kills it for me... for ANY pie - not just pumpkin. So DON'T OVER BAKE THE CRUST! :)