Preheat oven to 375-degrees Fahrenheit (190 degrees Celsius)
Roll out one of the pie crusts to fit slightly larger than a 9" deep dish pie plate.
Loosely roll the pie crust upon the rolling pin and transfer it to a waiting 9" pie plate.
Gently unroll the crust and evenly press the crust into the corners and up the sides of the plate.
Crimp the edge of the crust with your favorite method of decoration.
In a medium bowl, whisk together the sugar, cinnamon, salt, ginger, cloves, and nutmeg.
In a large bowl, whisk together the eggs, pumpkin puree, evaporated milk, and vanilla.
Add the dry ingredients to the wet ingredients and whisk to thoroughly combine the pie filling so that it's creamy, with no lumps.
Carefully pour the pie filling into the waiting pie crust in the pie plate.
Partially bake in a preheated oven for 30-35 minutes.
While the pie partially bakes, roll out the second pie crust.
Use your imagination to cut out fruit and vegetable shapes using a paring knife.
Use water to "glue" the pie pieces together to form your design.
Remove the partially baked pie from the oven and gently place the pieces of your design into place.
If coloring the cornucopia now is the time to mix your colors with about 1 tablespoon of egg wash (per color) before the second bake time. *Note - make sure to wash the brush with water between colors.
Return the pie back to the oven and continue baking until the center of the pie is set, and the crust is completely baked (approximately 30-40 minutes).
Cool the pie completely on a wire rack before serving.