Homemade Pumpkin Pie

1. Preheat the oven to 375°F. Cut the pumpkin in half lengthwise and scoop out the seeds (you can roast them for a tasty snack). Place the pumpkin halves face up in a baking pan and bake until the pumpkin is cooked and can be effortlessly pierced all the way through with a butter knife, about 1 hour. Remove from the oven and let cool.
2. Peel off the pumpkin skin and mash the flesh (you should have about 3 cups). You can use a mixer, blender, food processor, potato masher-anything you'd like! Place the pumpkin puree in a strainer or sieve set over a bowl, to drain. Let sit in the fridge for at least an hour to drain the excess moisture.
3. Preheat the oven to 425°F. Transfer the drained pumpkin to a mixing bowl. Add the evaporated milk, eggs, and vanilla extract and mix well. Combine the sugar and spices in a separate bowl and add to the pumpkin mixture. Mix well. Divide the pumpkin mixture evenly between the 2 pie shells.
4. Bake the pies for 15 minutes. Lower the temperature to 350°F and bake until a butter knife inserted in the center comes out clean, 45 minutes-1 hour (check at 45 minutes and bake longer if necessary). Remove from the oven and let cool completely on a wire rack.

Note: Pies can be made 1 day ahead, covered in plastic wrap, and stored at room temperature.