Harvest Sweet Potato Pie

4 eggs
1 can (12 ounces) evaporated milk
1-1/4 cups sugar
3/4 cup butter or margarine, melted
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 cups mashed cooked sweet potatoes
2 unbaked pastry shells (9 inches)
Whipped cream, optional

In a mixing bowl, combine first 10 ingredients; mix well. Beat in sweet potatoes. Pour into pie shells. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted near the center comes out clean.

Cool completely. Serve with whipped cream if desired. Store in the refrigerator. Makes 12-16 servings.