Several factors beyond whether the pie or pumpkin custard is served warm or cold will influence those sensory perceptions. The actual pumpkin source used, whether or not there is any grated carrot, etc. in the recipe, the ingredient choices creating the custard filling, as well as the specific spice choices made including the age and pungency of any ground spices used will all affect the flavor profile of the pie or custard cups. Even the crust choice can make a real difference. Make your choices wisely.
If time is going to be tight for you at Thanksgiving, this pie or pumpkin custard cups is quick and easy and can be made ahead and served either at room temperature or warmed up a bit as you desire. One of my family members likes custard pies or custard cups to be silky smooth and to have a milder flavor profile, thus the name and choice of this pie or custard cups recipe.
You can often “tweak” holiday recipes a little by making simple substitutions to lower their fat content if you wish.
Here is the link to the basic recipe for what I like to call Silky Smooth Pumpkin Pie.
Note that I chose to slightly “tweak” the Eagle Brand® recipe for “Perfect Pumpkin Pie” by substituting 4 egg whites for their specified 2 whole large eggs; and I chose to substitute 1- 14 oz can of fat free sweetened condensed milk for the 1-14 oz can of full fat Eagle Brand ® Sweetened Condensed Milk they specify in the recipe.
You could use any alternate “pie shells” and I have done that as well (some made as a dough, but with margarine instead of creamy white hydrogenated shortening; some made with fine cereal crumbs, etc.)
Another option is to skip the crust entirely and make the filling up just as a custard in either glass or ceramic custard cups or ramekins and I have done that as well (using a water bath technique in the oven).