“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.” - by Lisawas
Ingredients
Adjust Servings
Original recipe yields 6 mini pies
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake in the preheated oven until middle of each pie is set, about 15 minutes. Cool pies for 15 minutes.
- Place 1 tablespoon whipped cream atop each pie; gently press 1 walnut half into the whipped cream of each pie.
Nutrition
Amount Per Serving (6 total)
- Calories
- 518 cal
- 26%
- Fat
- 25.5 g
- 39%
- Carbs
- 68.8 g
- 22%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"Easy and so good! Great to make with other mini pies and let everyone try something different!..." See more"
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