This pie is a little bit more refined than a rustic pumpkin pie. Serve either slightly warm or very cold from the fridge with whipped cream. I whip heavy cream as usual for whipped cream but add 1 "nip" size bottle of any flavored liqueur (Grand Marnier, Amaretto, Frangelico, etc.) to the cream while beating it for a nice topping. Sometimes I also sprinkle the top of the pie liberally with pecan pieces before I pop it in the oven.