Begin with  (1) 15 oz can of Canned Pumpkin or 2 Cups fresh Pumpkin Puree 2 Cups fresh roasted, peeled and mashed Sweet Potato

Prepare (2) 10 Inch Pie Crusts

Preheat your oven to 425 degrees F

In a small bowl combine 1.5 Cups Granulated Sugar 1/3 tsp Salt 2 tsp Cinnamon 2 Tbs Pumpkin Pie Spice Set aside

Whisk 2 room temperature Eggs

Add to the Pumpkin and Sweet Potato Purees mixing to combine

Pour in (2) 12 oz cans Evaporated Milk mix until fully combined Pour sugar and spice blend into the mixture and gently stir until fully incorporated

Pour into the prepared pie crust shells Bake one at a time at 425 degrees F for 15 minutes, reduce heat to 350 degrees F and bake for another 30 minutes

If desired, use any additional raw pie crust to make small holiday themed cutouts with cookie cutters Place them on the fresh baked pie and cook pie for an additional 10 minutes to bake the cutout decorations

Enjoy your fresh baked Sweet Potato Pumpkin Pies