Although it may not look like it, pumpkin pie is actually a custard pie. A prebaked pie shell is filled and then baked just long enough for the sweet, egg-enriched filling to set. We wanted to create a pumpkin pie with a velvety smooth filling packed with pumpkin flavor and redolent of just enough fragrant spices. We cook the canned pumpkin with sugar and spices, then whisk in remaining ingredients. This pie is best served, with whipped cream, the day it is baked, although once cooled it can be refrigerated for a day.