I'm deciding b/w Rose Levy Beranbaum's Great Pumpkin Pie recipe, and Cooks Illustrated Best Pumpkin Pie recipe. I'm very interested in RLB's ginger/pecan crumb spread, but I wonder what folks have found about the mellower, less intense spicing? My family likes their pie pretty traditional.
I suppose another option would be to go w/ the spicing from Libbys or CI, and the recipe and technique RLB.
Have you tried either/both of these, and what has been the response?