Mini Sweet Potato Pumpkin Pies

Everyone can get their own personalized mini sweet potato pie topped with whipped cream and a walnut half for Thanksgiving or Christmas.

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

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 egg, separated
• 1 teaspoon pumpkin pie spice
• 6 mini graham cracker pie crusts (such as Keebler®)
• 6 tablespoons whipped cream, divided
• 6 walnut halves
• 0.5 cup milk
• 0.5 cup butter, softened
• 0.5 (16 ounce) can sweet potatoes, drained and mashed
• 0.5 (17 ounce) can pumpkin pie filling

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

Place the white of the separated egg in a small bowl and the yolk in a large bowl.

Step 5

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

Step 6

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

Step 7

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

Step 8

Spoon mixture evenly into the pie crusts. Place pies on a baking sheet.