A fantastic dessert combines two seasonal favorites. When my family and friends come together for Thanksgiving or Christmas, they love to make this simple recipe.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 mini pies |
Ingredients
- 1 egg, separated
- 1 egg
- 6 mini graham cracker pie crusts (such as Keebler®)
- ½ (16 ounce) can sweet potatoes, drained and mashed
- ½ (17 ounce) can pumpkin pie filling
- 1 cup white sugar
- ½ cup butter, softened
- ½ cup milk
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 6 tablespoons whipped cream, divided
- 6 walnut halves
Instructions
- 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 Facts
| Calories | 518 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 12 g |
| Sodium | 398 mg |
| Sugars | 43 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty tasty. Didn’t solidify enough I think, but ate the soft yummy-ness all the same. Might try with different crusts too (to make for my fall wedding), but graham crust is nice, and awesome to be able to buy pre-made.
Easy and so good! Great to make with other mini pies and let everyone try something different!