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Mini Sweet Potato Pumpkin Pies

Mini Sweet Potato Pumpkin Pies

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    45 m
Lisawas

Lisawas

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 518 kcal
  • 26%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 68.8g
  • 22%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 398 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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.
  4. Bake in the preheated oven until middle of each pie is set, about 15 minutes. Cool pies for 15 minutes.
  5. Place 1 tablespoon whipped cream atop each pie; gently press 1 walnut half into the whipped cream of each pie.
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Reviews

Lisawas
0

Lisawas

2/9/2013

Easy and so good! Great to make with other mini pies and let everyone try something different!

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