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Mini Sweet Potato Pumpkin Pies

Mini Sweet Potato Pumpkin Pies

Cost $10.5, save $8.5

Source: Recommended by CookPal

  • 35 Min
  • 6 Servings
  • $10.5

INGREDIENTS

  • Dairy and Eggs

    • 🥚 1 egg, separated
    • 🥚 1 egg
    • 🧈 ½ cup butter, softened
    • 🥛 ½ cup milk

  • Spices and Extracts

    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon vanilla extract

  • Sweeteners

    • 1 cup white sugar

  • Filling and Others

    • ½ (16 ounce) can sweet potatoes, drained and mashed
    • ½ (17 ounce) can pumpkin pie filling

  • Bread and Crusts

    • 6 mini graham cracker pie crusts (such as Keebler®)

  • Toppings

    • 6 tablespoons whipped cream, divided
    • 6 walnut halves

STEPS

1

Preheat oven to 350°F (175°C). Gather all ingredients.

2

Separate one egg into white and yolk. Place the white in a small bowl and the yolk in a large bowl.

3

Beat egg white and brush edges of each pie crust with it.

4

Add the second whole egg to the egg yolk and whisk together.

5

Stir together sweet potatoes, pumpkin pie filling, sugar, butter, milk, pumpkin pie spice, and vanilla extract into the yolk and egg mixture.

6

Spoon mixture evenly into the pie crusts and place on a baking sheet.

7

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

8

Top each pie with 1 tablespoon whipped cream and gently press a walnut half into the whipped cream.

NUTRIENTS

Per 1 serving

🔥

518

Calories

  • 5
    Protein
  • 69
    Carbs
  • 26
    Fats

💡 Ensure the butter is softened for easier mixing.Use canned sweet potatoes and pumpkin pie filling to save preparation time.You can garnish with a sprinkle of cinnamon or nutmeg for extra flavor.Store leftovers in the refrigerator for up to 3 days.