Take the refrigerated pie crusts out of the refrigerator, but keep them in the plastic sleeve. Thaw according to package directions.

Lightly flour a work surface. Unroll pie crusts and stack them on top of each other.

Roll the dough to a 17”x14” rectangle using a large rolling pin.

Transfer the dough to a quarter sheet pan and press the crust into the corners of the pan, allowing the excess dough to hang over the edges.

Roll the crust edges toward the center of the pan, forming an even edge. Cover and chill for 1 hour.

In a large mixing bowl, combine pumpkin pie filling, eggs, and evaporated milk by hand. After the crust has chilled for one hour, remove it from the refrigerator and pour the mixture into the prepared pan.

Bake for 50-60 minutes or until the crust is brown and the pumpkin filling jiggles slightly in the middle.

Turn the oven off and allow the pie to remain in the oven, with the door cracked, for an additional 15 minutes.

Cool on a wire rack for 4 hours. Refrigerate if not serving the same day. Serve the pie at room temperature or chilled.