- 1 egg, separated
- 1 egg
- 6 mini graham cracker pie crusts (such as Keebler®)
- 1/2 (16 ounce) can sweet potatoes, drained and mashed
- 1/2 (17 ounce) can pumpkin pie filling
- 1 cup white sugar
- 1/2 cup butter, softened
- 1/2 cup milk
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 6 tablespoons whipped cream, divided
- 6 walnut halves
- 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.
04/06/2018
recipepes.com
Mini Sweet Potato Pumpkin Pies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
