Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

cook:
15 mins
additional:
15 mins
total:
45 mins
prep:
15 mins
Servings:
6
Yield:
6 mini pies
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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

518 calories; protein 5.4g; carbohydrates 68.8g; fat 25.5g; cholesterol 106.6mg; sodium 397.8mg. Full Nutrition
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