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.
Ingredients
- egg, separated: 1 piece
- egg: 1 piece
- mini graham cracker pie crusts (such as Keebler®): 6 piece
- sweet potatoes, drained and: 0.5 can (16 ounce can, mashed)
- pumpkin pie filling: 0.5 can (17 ounce can)
- white sugar: 1 cup
- butter: 0.5 cup (softened)
- milk: 0.5 cup
- pumpkin pie spice: 1 tsp
- vanilla extract: 1 tsp
- whipped cream: 6 Tbsp (divided)
- walnut halves: 6 piece
Metric Conversion
Stages of cooking
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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.
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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.
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Bake in the preheated oven until middle of each pie is set, about 15 minutes. Cool pies for 15 minutes.
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Place 1 tablespoon whipped cream atop each pie; gently press 1 walnut half into the whipped cream of each pie.
