I assume you're making baked pumpkin pie. Here's the recipe I make, which I found last year on lowcarbluxury. Compare it to your high carb recipe...I think you'll find it's very similar.

If I were going to make the pies for a group...I'd probably make one lowcarb (if that's enough for the lowcarbers), and make everyone else's full of poision!! (sugar) Strange though, the last time I went to make highcarb cookies, I didn't have any real brown sugar in the house.

httP://www.lowcarbluxury.com/recipes/recipe-cake08.html

If you haven't checked out Karen's recipe for a Chiffon Pumpkin Pie, it's a delightful treat.