I disagree with this statement in the current issue of Cooks Illustrated:
The best thing about pumpkin pie is that you only have to eat it once a year.
I could eat pumpkin pie year-round. But even so I welcome the magazine's article suggesting three ways to add some zing to pumpkin pie. Here they are:
1) Substitute sweet potato puree for part of the pumpkin puree
2) Replace the ground ginger with freshly gated ginger
3) Substitute maple syrup for a portion of the sugar
Each of these ideas sounds good to me.