Dorie Greenspan's Pumpkin Pie/Tart has been my favorite for years, and I have to have it every fall. Sometimes it graces our table on Thanksgiving. I love it cold straight from the fridge, but my mom likes to warm her slice in the oven for a few minutes. I think it's perfect -- creamy and mellow, the spices fragrant but not too sharp. I brought one of these tarts in to work last weekend, and one co-worker called it "sublime." Another said it was "really fockin' tasty."
If I have one complaint, it's that there's always too much filling unless you bake it in a deep-dish pie pan. But because I like the fancy-schmancy look, I divided the filling between a round tart and a rectangular tart. If you do this, you'll need to double the recipe for the dough, and you'll have dough left over. Shape it into decorative leaves like I did here. Or roll out the leftover dough, cut it into strips, sprinkle with cinnamon sugar, and bake. Whichever way you make the tart/pie, I think there should always be a dollop of freshly whipped cream.