Mini Sweet Potato Pumpkin Pies

Mini Sweet Potato Pumpkin Pies

1
Lisawas 82

"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

45 m servings 518 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 518 kcal
  • 26%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 68.8g
  • 22%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 398 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

1

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