Ingredients
6
6 servings
- •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.
Nutritional Facts
Per 6 servings
- Calories: 518
- Carbohydrate: 69g
- Fat: 26g
- Fiber: 5g
- Protein: 5g
- Sugar: 43g
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