Use a kabocha squash instead of a sugar pie pumpkin, or use a half and half squash to pumpkin puree ratio. The kabocha has a denser and richer texture and flavor than a sugar pie pumpkin.

Gingerbread crust.

I made this pumpkin chocolate tart for Thanksgiving and it was a big hit: http://www.marthastewart.com/343956/pumpkin-chocolate-tart

The filling is basically super-rich pumpkin pie filling (the creme fraiche adds a nice tanginess), so all you're changing is the crust and drizzled chocolate on top. It's not huge, but no one will be able to finish a big piece, anyway, so it's better to cut thin slices.

My grandmother always used to add a bag of butterscotch chips to her pumpkin pie--I've done it that way, or substituted a homemade butterscotch caramel, both delicious!

I second the Martha Stewart rec. My sister made that for Thanksgiving ten years ago but hasn't made it since, and every year people hope for its return!

My most recent go-to tactic is just to replace whatever milk or cream is called for in a regular recipe with coconut milk. Yum!

I often make pumpkin cheesecake instead, usually with a sour cream + brown sugar glaze on top and a gingersnap crust. It is very popular.

Add apple butter to the pumpkin filling mix and a pecan struedel to the top! This is always a huge hit at my family's turkey day:

http://tidymom.net/2010/apple-butter-pumpkin-pie-with-streusel-topping/

Chocolate Pumpkin Pie! After putting the pumpkin mixture into my crust, I add 2 handfuls of bittersweet chocolate chips. They sink to the bottom and make a lovely layer of chocolate on the bottom of the pie. Everyone seems to love it.

I would not recommend adding pecans... even if you have soaked them overnight in sweeten-condensed milk (my concept was for a hybrid pumpkin/pecan pie)… it didn’t go over well.

http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html

Best. Things. Ever. Serve with French Vanilla Cool Whip (and I HATE Cool Whip)

I haven't tried @anotherjen 's recipe so I won't comment on their's, but I've had many variations on the pumpking pie blah blah blah made with sour cream and every single one has been gross. These were recipes from reputable sources made by accomplished/skilled bakers/cooks. It just always tastes like watered down pumpkin pie with sour cream on top.

I do second the change in crust to ginersnap or something, and the nut crumble toppings. But, if you are going to make a different on check to make sure the plain one isn't someones favorite and the thing they look forward to all year. Because having a funky version when all you want is the standard is heartbreaking.

Biscoff cookie crust! It'll melt your brain!

Just this week I did a Mexican variation of the traditional pumpkin pie. Adding Mexican crema (crime France being the closest substitute) to add a lovely tanginess, sweetened with agave nectar and molasses, and incorporating anise seeds to the whole wheat crust! Seriously good!

http://www.gnom-gnom.com/mexican-pumpkin-pie/

Wait, wait....make pumpkin pie more exciting? I'm sorry I don't understand the question. It's pumpkin pie! The best thing in the world except for finding a twenty in your jeans or playing with a litter of kittens!

I made this last Thanksgiving: http://www.thekitchn.com/family-recipe-m-160825. It was a huge hit! I thought plain old pumpkin pie was good, but this chiffon pie is amazing. It has an awesome blend of textures.

I'm with leapkate ... don't mess with it!

Bourbon! ADD 1/3 cup to your favorite recipe... its amazing!

Ditto the pumpkin cheesecake with ginger snap crust. I actually prefer it to pumpkin pie.

http://www.saveur.com/article/Recipes/Pumpkin-Cheesecake-With-Gingersnap-and-Hazelnut-Crust

Big hit.

Pumpkin flan is delicious.

Also I like adding bourbon whipped cream or bourbon caramel to just about everything.

I second @fi_brook and @kmah! I have baked the Bourbon Pumpkin Cheesecake from Smitten Kitchen,

http://smittenkitchen.com/blog/2006/11/candy-corn-for-really-lucky-grown-ups/

Ever since I was a little girl, my Grandma would make Mincemeat Pumpkin Pie (and no there isn't meat in it), my family will no longer eat pumpkin pie without. You can find mincemeat at most chain grocery stores in the with the canned fruit. Just put some at the bottom of the pie, and the pumpkin filling on top and bake as usual. MMMM...so good! (And I'm converting so many people to this, LOVE IT)

Just be sure to make 2 pies, one of them a standard, good ol' pumpkin pie.

My sister made a sour cream pumpkin pie from Epicurious.com last year and it was amazing!
http://www.epicurious.com/recipes/food/views/Sour-Cream-Pumpkin-Pie-231014

instead of a traditional pie crust, go with a gingerbread graham cracker crust. It's not earth shatteringly different but if you do it in a tart pan you'll get that beautiful fluted crust that looks so impressive. I made mine from the new Smitten Kitchen cookbook and recently won my office bakeoff with the recipe!! It was called Marbled Pumpkin Gingersnap Tart.

Pumpkin cheesecake

Is the pumpkin pie the only dessert your family is planning to have? If so, how about take the initiative to bring another dessert along with the pie? Not everyone likes pumpkin pie, or pie itself (like me), so some people might be grateful to have another option and you can be really creative with that one. Personally I like making a trifle for dessert as it's really light after a big meal. It's also easy to make and can come in a variety of flavors. You could probably even make a pumpkin pie trifle- do layers of pie filling, broken up pie crust and whipped cream and sprinkle a little spice on the top.

have you tried making pumpkin yogurt cake? http://7th-taste.com/2012/11/04/ancho-pumpkin-yogurt-cake-with-dark-chocolate-chips/

it will be my 4th year making this: http://www.epicurious.com/recipes/food/views/Spiced-Pumpkin-Phyllo-Pie-355230 i replace the pumpkin with butternut squash- i find pumpkins to be hit or miss flavor wise, but butternut squashes are always good. the phyllo crust is the clincher for me, it gives it a texture akin to baklava with all the layers. it's traditional enough to satisfy the purists and just different enough for me.

I LOVE pumpkin cheesecake and pumpkin creme brulees...or what about a pumpkin roll? I actually like pumpkin and chocolate together though some people think its weird. I would love to get adventurous with pumpkin but my mom thinks my brother will get upset if she doesn't make 'her' pumpkin pie recipe.

That sounds soooo good. Thanks for sharing.

We made this brandied pumpkin and chestnut pie from the NYT last year for Christmas and it was just... indescribable.
http://www.nytimes.com/2006/11/15/dining/154crex.html

I totally agree with you, leapkate! Although, I will say that most pumpkin pies I've encountered are not as good as the recipe my mom uses (and I now use). The difference? A couple of tablespoons of molasses. It adds some depth and a nice rich colour.

I made this pumpkin cream pie last year and it was a hit.
http://www.shutterbean.com/2010/pumpkin-cream-pie/

My family loves this pie. I make it every year.

http://nymag.com/listings/recipe/deep-dish-pumpkin-pie/

Dorie Greenspan's "Baking" book includes a Banana Pumpkin pie, which is just a pumpkin pie with slices of banana on the bottom. I haven't tried it, but she describes the combination as "wonderful" and it's definitely been stuck in my head as something I want to try.

My mom's family makes a great pumpkin pie that includes ricotta cheese. I don't hae the recipe on hand right now, but it is divine.

I second the kabocha squash pie suggestion. I just made a "pumpkin" pie with kabocha squash, and it was divine! Here's the recipe.

A couple of additional elements to add interest:
-Coconut milk or cream instead of evaporated milk
-Small bits of crystallized ginger in the crust

My favorite variation is a little boozy and everyone loves it: Pumpkin Butterscotch Pie: http://www.bonappetit.com/recipes/2008/11/pumpkin_butterscotch_pie

There's probably not a link to the recipe, but in Julia Child's The Way to Cook, she makes a pumpkin pie with eggs, cream and bourbon that is almost like a souffle. It was divine last year when I made it for Thanksgiving. Highly recommend you to go check it out. And you will laugh at the 90's plating and photos. :)