Mini Sweet Potato Pumpkin Pies

Two holiday favorites combined for an amazing dessert. This easy recipe is a favorite of my family and friends when we get together for Thanksgiving or Christmas.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 518 Calories

Ingredients

• ½ cup butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup white sugar
• ½ cup milk
• 1 egg, separated
• 1 teaspoon pumpkin pie spice
• 6 mini graham cracker pie crusts (such as Keebler®)
• ½ (16 ounce) can sweet potatoes, drained and mashed
• ½ (17 ounce) can pumpkin pie filling
• 6 tablespoons whipped cream, divided
• 6 walnut halves

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place the white of the separated egg in a small bowl and the yolk in a large bowl. Beat egg white and brush the edges of each pie crust with egg white. Add the second whole egg to the egg yolk; whisk together.

Step 3

Stir sweet potatoes, pumpkin pie filling, sugar, butter, milk, pumpkin pie spice, and vanilla extract into the egg and yolk. Spoon mixture evenly into the pie crusts. Place pies on a baking sheet.

Step 4

Bake in the preheated oven until middle of each pie is set, about 15 minutes. Cool pies for 15 minutes.

Step 5

Place 1 tablespoon whipped cream atop each pie; gently press 1 walnut half into the whipped cream of each pie.