The problem with store-bought pumpkin pie is that it's to darned bland. Take any pumkin pie recipe in any cookbook (or the back of the can) and at least double the amount of clove, nutmeg, cinnamon, etc. and your starting to get there. You should really be able to see a noticable darkening of the pumpkin mix as you stir the spices in. If you are making pie from whole pumpkins use smallish ones (about 8 in. diameter) and steam the meat instead of boiling it.