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Mini Sweet Potato Pumpkin Pies
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Indulge in individual sweet potato pies with whipped cream and a walnut topping, perfect for holiday celebrations!
Ingredients:
  • 1 egg, separated
  • 6 mini graham cracker pie crusts (such as Keebler®)
  • 0.5 (16 ounce) can sweet potatoes, drained and mashed
  • 0.5 (17 ounce) can pumpkin pie filling
  • 0.5 cup milk
  • 1 teaspoon pumpkin pie spice
  • 6 tablespoons whipped cream, divided
  • 6 walnut halves
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Separate the egg, placing the egg white in a small bowl and the yolk in a large bowl. Beat the egg white and brush the edges of each pie crust with it. Add the whole egg to the yolk and whisk together.
  • Combine the sweet potatoes, pumpkin pie filling, sugar, butter, milk, pumpkin pie spice, and vanilla extract with the egg and yolk. Divide the mixture evenly into the pie crusts and place them on a baking sheet.
  • Bake in the preheated oven until the center of each pie is firm, approximately 15 minutes. Let the pies cool for 15 minutes before serving.
  • Top each pie generously with a dollop of whipped cream and adorn with a walnut half.

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