Fill a large pot with 2-3 inches of cold water, and bring to a boil over medium heat.
Add sweet potatoes to steam rack inside of the pot. Steam sweet potatoes for 45-50 minutes. Allow sweet potatoes to cool completely.
Slice sweet potatoes down the center and remove skin by peeling or scraping out the flesh.
To a blender, combine sweet potatoes, melted butter, brown sugar, evaporated milk, eggs, vanilla extract, nutmeg, cinnamon, ginger, salt, lemon extract, and blend.
Preheat oven to 350° Fahrenheit
If using pre baked pie crust allow pie crust to thaw according to package instructions.
Pierce the bottom of the pie crust with a fork. Pour filling inside pie crust. Wrap edges of pie crust with foil to avoid burning.
Bake pie for 45-50 minutes, remove from oven and let cool completely.
Place large bowl and whipped topping in freezer for 10 minutes.
Remove bowl and heavy whipping cream from the freezer. Pour heavy whipping cream into the bowl. Using a hand mixer blend on low speed until foam starts to appear.
Increase speed to medium high and keep mixing constantly until stiff peaks start to form.
Transfer whipped cream to a piping bag and decorate your pie as it’s served. Enjoy!
