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Mini Sweet Potato Pumpkin Pies


"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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45 m servings 518 cals
Original recipe yields 6 servings (6 mini pies)

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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.

Nutrition Facts

Per Serving: 518 calories; 25.5 g fat; 68.8 g carbohydrates; 5.4 g protein; 107 mg cholesterol; 398 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Easy and so good! Great to make with other mini pies and let everyone try something different!

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...