Clean, seed, and quarter one pie pumpkin. Place on a baking sheet and roast at 425 for 30 minutes. Cool slightly, remove the flesh from the skin (discard the skin), and mash the flesh.
Preheat oven to 425-degrees.
In a large bowl, whisk together the mashed pumpkin, pumpkin purée, brown sugar, flour, salt, cinnamon, pie spice, nutmeg, cloves, 3 eggs, vanilla, and evaporated milk.
Place two of the cleaned pie pumpkins on a baking sheet and fill each with pumpkin pie filling. *Note - if you have any leftover, pour the remaining into a small baking dish or ramekin.
Carefully place into the oven and partially bake for 30 minutes.
While the pumpkin pies are baking, cut leaf shapes from the pie crust to garnish (optional).
If garnishing, remove the pies from the oven and gently place the pie crust leaves on top of each pie.
In a small bowl, whisk the final egg along with 1 tablespoon of water. Gently brush the egg wash on each pie crust leaf.
Cool the pies completely before serving and serve at room temperature, or chilled.
To serve, cut each pumpkin into 4 wedges.
Great with ice cream or whipped cream! Enjoy!!