Prepare a fresh pumpkin pie by cutting a sugar pie pumpkin in half, placing the cut side down on a baking sheet and cooking at 425 F for 50 to 60 minutes. Substitute baked pumpkin for solid pack canned pumpkin in your favorite recipe.
Prepare the pie crust by rolling it out into two 14-inch disks and transferring it to two 10-inch pie plates. Fold the edges of the dough under and seal them. Place the crust in the freezer for 15 minutes prior to filling. Place dried beans in the bottom of the crust and bake it at 375 F for 15 minutes, and cool the crust on a wire rack.
Prepare the filling by scooping out the seeds from the pumpkin and discarding them. Place the flesh of the pumpkin in a food processor and process it until it is smooth. Transfer 3 cups of the pumpkin to a mixing bowl and add 1 3/8 cups of packed brown sugar, 2 tablespoons of cornstarch, 6 large eggs and 3 cups of evaporated milk. Add 1 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1 1/2 teaspoons ground ginger, 1/4 teaspoon ground nutmeg and 1 teaspoon vanilla extract. Whisk the ingredients to blend them.
Divide the filling between the pie shells and bake them at 350 F for 35 to 40 minutes, until all but the centers are set. Cool and serve the pies.