The E. D. Smith pumpkin comes in a can large enough to make two pies.
I prefer my own mix of spices, most store-or bakery-bought are heavy on ginger and little else. I admit, if my wife didn't make the pastry I would use store-bought shells.
Given before, but have to post it in all pumpkin threads.

One 28-oz can pure pie pumpkin
1 cup Demerara sugar
1 cup white sugar
2 tablespoons molasses
1/2 teaspoon pure vanilla
3 teaspoons ground cinammon
1/4 teaspoon powdered cloves
1 1/2 teaspoons powdered ginger
1/2 teaspoon allspice
1 teaspoon salt
4 large eggs slightly beaten
2 cups scalded milk (or part cream)
Mix in order given. Will fill two pie shells.

Optional- add grated orange rind.

Bake 15 minutes at 425F, 1 hour at 325F.

Serve topped with whipped cream with a little whisky and powdered sugar whipped in.

Note: Pie pumpkins are somewhat ovoidal, a different strain from the Halloween pumpkins.