Certainly that recipe sounds very sweet. 
Have done a quick search, this is the no-frills recipe many of us make for Thanksgiving, no sugar but gets sweetness from the condensed milk. It's the bog standard one you find on the tin of pumpkin. I personally quite like it, and one of the things I like is that it's not that sweet. Well, certainly not compared to the pecan pie which is often also served at our Thanksgiving meal!
I realise those measurements aren't terribly helpful here, you can tick the 'metric' box and get the proper weight of the tinned pumpkin, for example.
The traditional pie sets like a thick custard, it's actually one of the few times I've recommend a tin of pumpkin over cooking my own fresh, as the tinned version has had some moisture removed.
If you like pumpkin pie flavour but don't like the texture, pumpkin cheesecake is very nice (doesn't need those pecans on top, though). Use crushed digestive biscuits instead of graham cracker crumbs for the base; the taste is similar.