mini sweet potato pumpkin pies

Ingredients

• Servings: 6
• 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 filling
• 1 cup white sugar
• 1/2 cup butter, softened
• 1/2 cup milk
• 1 teaspoon spice
• 1 teaspoon vanilla extract
• 6 tablespoons whipped cream, divided
• 6 walnut halves

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 45 mins


• 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, filling, sugar, butter, milk, 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.