Pies

My son brought home a baking pumpkin from a school trip and requested I make a pie out of it, so since I planned to make a sweet potato pie I made them both up. Here's the recipe and a pic. The pumpkin is the bottom one.

Pumpkin Pie
(yields 1- 8" pie)
Preheat oven to 425
Ingredients:
1 1/2 cups pie mush*
1/2 cup sugar
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/4 tsp ginger
1/4 tsp vanilla extract
1/4 tsp salt
2 large eggs
9 oz evaporated milk
8" pie pan with unbaked pie crust
*Pie Mush: 1 small pie pumpkin, cut into quarters and put in steamer for 20-25 minutes until soft. Allow to cool to handling temp and peel skin off. Place pulp in a mesh strainer to remove extra moisture. (extra mush can be frozen in a freezer baggie.)
Place all ingredients into blender, blend until everything is mixed and pour into an unbaked pie crust. Place in center of oven for 50-60 minutes until a knife inserted in the center comes out clean. Removes and place on cooling rack.


Sweet Potato Pie
(yields 1- 8" pie)
Preheat oven to 425
Ingredients:
1 1/2 cups cooked sweet potato (either microwave, bake or steam, remove skin)
1/2 cup butter, softened
1 cup white sugar
1/2 cup evaporated milk
2 eggs
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp vanilla extract
1- 8" pie tin with unbaked crust
Place all ingredients into blender, blend until everything is mixed and pour into an unbaked pie crust. Place in center of oven for 50-60 minutes until a knife inserted in the center comes out clean. Removes and place on cooling rack.