Preheat over to 375 degrees F.
Cut Sugar pumpkin(Sugar pumpkins are the smaller/cute looking pumpkins) in half, scooping out the seeds and string like portions. Cut the pumpkin into chunks. Place chunks of pumpkins into a large saucepan and fill pan with water about 1 inch in depth. Bring water to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool, and remove the peel. Next, strain the pumpkin pulp with cheesecloth, so that the pulp is dry enough to be held like dough. (Remember that for one pie, half is all you need, but if you want to make two pies, use the whole pumpkin).
While the pumpkin is being cooked, prepare the crust by mixing together in a large bowl, graham cracker crumbs(a great way to finely grind the graham cracker is to put the crackers into a 1 gallon zip log bag and using the flat side of a tenderizer, simply bash the crackers in the bag), sugar, melted butter, and cinnamon until well blended. Press mixture into an 9 inch pie plate until the crust is about 1/8th of an inch in thickness. Bake at 375 degrees F (190 degrees C) for 7 minutes, then cool. (Repeat process for two pie crusts).
Preheat oven to 400 F (200 degrees C).
In a blender, mix together well strained pumpkin pulp with evaporated mild, condensed milk, eggs, brown sugar, salt, cinnamon, all-spice, ginger, nutmeg, vanilla extract, and orange extract, until well blended. Pour mix into crust(s). Bake 38-40 minutes at 400°F Let pie rest for about 30 minutes before servings.