Preheat oven to 425°F (220°C). In a large bowl, combine the pumpkin, evaporated milk, eggs, brown sugar, cinnamon, nutmeg, ginger, salt, and vanilla until smooth.

Pour the pumpkin filling evenly into the two prepared pie shells.

Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 30–35 minutes, until a knife inserted near the center comes out clean.

Remove pies from oven and cool on a rack. Chill if desired and serve with whipped cream.