Small pumpkins have better flavor.
The first time I made pumpkin pie from scratch, I cut the pumpkins into chunks to fit my pan and steamed them. After steaming I was able to scrape the meat from the rind with a spoon. Very easy.
I have to admit that now I use canned pumpkin, which is 100% pumpkin and unsweetened. I also use pre-made crusts. These days it's all about convenience.
Most people find pumpkin pie, especially store bought, to be bland. To avoid this double the spices called for in your recipe. Quadruple the ground clove. I believe that like other squash, is best used as merely a vehicle for showing off your spices.