I think there is a big difference amongst different cook's pumpkin pies.

I usually use LIbby's solid pack pumpkin but one time used an off
brand-first thing I noticed was how dark the pumpkin in the can was
compared to Libbys which is quite pale. I would bet time of harvest,
location of harvest, affects flavor/color of pumpkin.

Second thing I notice is how much spice people use. Some people's pies
are darker because of the large amount of spice they add-my mother's for
example. She tried mine yesterday and insisted her spicy version is
better-but admitted she doesn't digest it well-I loved mine (Chinese 5
Spice) and didn't like hers lol.

Third is the dairy portion of the pie. I use fresh half and half, others
use canned condensed milk.

Finally, the sweetener. The Libby's recipe calls for 3/4 cup sugar. I
use 1/3 cup sugar. I think those awful Walmart pies have corn syrup. Big
difference.

I have one recipe that would knock your socks off. Pie shell, black
walnuts, cheesecake w raisins layer, with pumpkin pie layer over that,
topped with whip cream (lots of peaks) and dusted with black walnut
crumbs.

Yesterdays pie:
Unbaked pie shell
1 can solid packed Libbys pumpkin
12oz half and half
1/3 cup sugar (sometimes I use splenda)
2 eggs
dash of salt
1 tsp Chinese Five Spice
425 degree 15 min
then
350 degree 40-50min.