We're big pumpkin pie lovers in my household. I usually use the Cook's Illustrated recipe that calls for cooking the pumpkin puree with candied yams, using both heavy cream and whole milk, and then straining the custard before baking. But I've been reading a little bit about other dairy options for the custard: evaporated milk, condensed milk, and I also once made a cream cheese version. So, what are your favorites, and why? I happen to be a huge fan of condensed milk, so I am tempted to try that, but also hesitate to veer off course from what is so tried and true...can anyone speak to how the condensed and/or evaporated milk changes the texture, flavor, etc of the final pie?