Harvest Sweet Potato Pie

Ingredients

• 1 serving dough for 2 single-crust pies
• 4 large eggs 
• 12 ounces evaporated milk canned
• 1.3 cups sugar 
• 0.8 cup butter melted
• 2 teaspoons ground cinnamon 
• 2 teaspoons pumpkin pie spice 
• 1 teaspoon vanilla extract 
• 1 teaspoon lemon extract 
• 0.5 teaspoon nutmeg 
• 0.5 teaspoon salt 
• 4 cups sweet potatoes and into cooked mashed
• 1 serving whipped cream 

Equipment

• bowl
• oven
• knife
• whisk

Directions

1. Preheat oven to 425°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crusts to 1/2 in. beyond rim of plates; flute edges. Refrigerate 30 minutes.
2. In a large bowl, whisk eggs, milk, sugar, butter, cinnamon, pumpkin spice, vanilla, lemon extract, nutmeg and salt; beat in sweet potatoes.
3. Pour into crusts.
4. Bake 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cool completely on wire racks. If desired, serve with whipped cream. Store in the refrigerator.