Cut the stem off the pumpkins, then cut the pumpkins in half.
Use a spoon and remove the guts and seeds from the pumpkin halves and discard.
Cut the halves in half again so each pumpkin is now quartered.
Place the pumpkin quarters onto a baking sheet. Place in the oven. Bake for 1 hour or until the flesh is tender.
Let the pumpkin cool for at least 30 minutes. Scoop the flesh off the skins into a food processer or blender. Place the lid on the blender and pulse. Add water a tablespoon at a time if it seizes up.
Let this cool to room temperature before measuring and making into the pie. Place in fridge if you aren't going to use right away.
To Make Homemade Pumpkin Pie:
Preheat oven to 425 degrees.
Remove the frozen crust from the freezer. Make the egg wash by cracking the egg in a small bowl and adding the 2 teaspoons of water. Whisk. Use a pastry brush and brush the egg wash over the entire pie crust.
In a medium sized bowl add the cooled pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, nutmeg and salt. Whisk until combined.
Pour into pie crust. Place the pie onto a baking sheet and place in the preheated oven. Bake for only 15 minutes at 425 degrees.
Lower the heat to 350 degrees and cook for 45 additional minutes or until the pie is set in the middle.
Remove the pie from the oven and place on a cooling rack. Cool for at least 2 hours then transfer to the fridge.
Serve within 3 days or freeze.
Can I freeze a cooked pumpkin pie?
Make sure the pie has cooled down to room temperature.
I freeze pumpkin pie the same way I do layers of cake; wrap in plastic wrap twice, then in foil.
Freeze for up to one month.
Thaw out for 12 hours in the fridge before needed.
Top with whipped cream or nutmeg if the top of the pie has been messed up from the plastic wrap.