Sweet Potato Pie and Pumpkin Pie

This is Thanksgiving weekend in Canada and today I made Sweet Potato Pie and Pumpkin Pie. I use boughten prepared pie crust (mine doesn't turn out very good) and the fillings I make from scratch. Here is the filling recipe that I use for both fillings Sweet Potato Pie 1 1/2 pounds of sweet potatoes (the brighter orange ones) I used 5 sweet medium sized sweet potatoes. 3 large eggs 3/4 cups heavy cream I used the low fat evaporated milk---it is way better with the heavy cream or the full fat evaporated milk---sometimes I use condensed milk which is even better LOL 2/3 cup dark brown sugar (I reduce the sugar according to taste of course the taste is really good if you use the full amount--I have a family who is watching their sugar intake) 4 tablespoons unsalted butter 2 tsp maple flavoring (if you don't have maple flavoring just use vanilla flavoring) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon salt Blind bake the pie shell in a 400 F degree oven (I use Fahrenheit in my oven. Bake for about 10 minutes. Wash the potatoes and cut them in half length wise (no need to peel them) Then coat with olive oil and place on cookie sheet cook in a 400 F degree oven until tender. After they have cooled a bit remove the flesh from the potato skin and place in a medium sized bowl. Add all the rest of the ingredients and use an immersion blender to make the mixture nice and smooth. Pour into the pie shell and place in a 400 F degree oven for 10 minutes, reduce the oven temperature to 350 F and cook for about an hour I check every once in a while and when the toothpick comes out clean the pie is baked. Cool and serve with ice cream or whipped cream. For pumpkin pie I use the same recipe but use pure canned pumpkin. The size of the time is the larger size 29 oz. NOTE: if the pumpkin pie mixture is a little runny add two tablespoons of flour to the wet mixture before pouring into the pie shell that will help thicken the pie filling.