Cut Pie (Sugar) Pumpkin and remove the seeds. (Tip: Save for later if you want to make toasted pumpkin seeds) Cut into 3 – 4 inch chunks, and boil on medium heat until pumpkin is soft approx 20 min. Remove from the heat and drain. Allow pumpkin to sit and cool for about 20 minutes. The pumpkin skin will harden and the insides will remain soft.
Using a butter knife, scrape the pumpkin off of the outside shell and place in a food processor. If you don’t have a food processor you can use a potato masher. Mash the pumpkin until all chunks are gone. Tip: let the pumpkin sit while you get the crust ready and pour off any sitting liquid in the pumpkin to make a firmer pie.
Preheat oven to 425 degrees F (200 degrees C).
Put Ready pie crusts into two pie pans, and cut dough ¼” outside the lip of the pan. To decorate the edges, mix some egg whites in a small dish, place white sugar in another bowl and using the tines of the fork, dip in the egg whites first then in the sugar. Put the tines on to the rim of your pie crust and press down leaving little ridges that will brown when they are cooked. Place the pie crust into the oven for 5 minutes to allow it to set up slightly and will keep it from getting soggy as the pie cooks. Place on cookie sheet.
In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg or Pumpkin Pie Spice and salt. Mix well. Pour into a prepared crust. Take strips of Aluminum foil and fold them around the edge of the crust to keep it from burning while the pie bakes.
Place in oven for 15 Minutes. Turn heat back down to 350 degrees and bake an additional 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean. Allow to cool for 30 minutes before serving.