Pumpkin and Sweet Potato Pie

thought i might do a pre-thanksgiving dessert.  

Ingredients:

        6 mini graham cracker pie crusts
        7 large eggs
        1 cup heavy cream
        1 1/2 cups packed light-brown sugar
        2 tablespoons cornstarch
        1 teaspoon salt
        1 1/2 teaspoons ground cinnamon
        1 1/2 teaspoons ground ginger
        1 teaspoon pure vanilla extract
        1/4 teaspoon ground nutmeg
        2 cups evaporated milk

Add canned pumpkin and sweet potato in a mixer.  Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; mix until combined.

Reduce oven temperature to 350 degrees. Place pie shells on rimmed baking sheets. Divide pumpkin/sweet potato mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on wire racks.