Pumpkin Sweet Potato Pie

First, prepare the easy crust. Get out a 9 inch pie plate and grease it generously with butter or cooking spray. Then whisk the All-Purpose Flour (280 g), Ground Cinnamon (1 tsp) and Salt (1/2 tsp) together in a large mixing bowl.

In another smaller bowl, whisk the Vegetable Oil (160 mL) and Milk (80 mL) together.

Pour the wet ingredients into the dry ingredients and stir it together until it starts to form a dough. With clean hands, bring it all together into a firm ball.

Put it between two large sheets of parchment paper and flatten it into a disc. Roll it out to be a 10-inch or so circle so that it easily fits the pie dish.

To easily get it into the dish, remove the top sheet of parchment, then flip the bottom one right into the pie dish and peel it away. Press the dough firmly into the dish and trim away any excess.

Use a fork to make a nice finish around the edge and use the excess to make any pretty decorations you wish. Chill the crust and any decorations for 30 minutes.

Preheat the oven to 450 degrees F (230 degrees C).

While it chills, make the easy filling. The quickest way to cook the Sweet Potatoes (2) is in a microwave oven for 10 minutes. Prick them all over with a fork first so they don't burst. Let them cool enough to handle, then cut them in half and scoop the flesh right out of the skin into the measuring cup to measure it and mash it in a big mixing bowl.

Add Canned Pumpkin Purée (225 g), Dark Brown Sugar (110 g), Eggs (2), Sweetened Condensed Milk (1 can), Pumpkin Pie Spice (2 tsp), Fresh Ginger (1 tsp), and Butter (2 Tbsp) in and whisk it all together thoroughly until smooth.

Pour it into the chilled crust and bake it for 10 minutes at 450 degrees F (230 degrees C).

Then reduce the heat to 350 degrees F (180 degrees C) and bake it for another 45 minutes.

Let it cool completely and chill for a few hours or overnight before serving. Enjoy!