pumpkin pies .....

i am going to make some pumpkin pies, but wanted to try something different. I make the traditional kind, and they are ok, but to me i feel as if there is a bit of evaporated milk aftertaste.

which works better evaporated milk or the condensed milk? I saw a few recipes asking for cream, half and half, and even sour cream.... i am wondering how they would turn out.

also streusel topping? how would that work on a pumpkin pie?

thoughts.....

I use a combination of whole milk & whipping cream. I've never used sour cream in a pumpkin pie (other than in making the shell) but that sounds like it could be good as well.