For an extra touch of flavor, try adding a pinch of ground ginger or nutmeg to the filling. If you don't have mini graham cracker crusts, you can use a standard-sized crust and adjust the baking time accordingly. These pies can be made a day ahead and stored in the refrigerator. Let them come to room temperature before serving. Feel free to substitute pecans or almonds for the walnuts, or omit the nuts altogether for a nut-free version. Make sure the butter is properly softened for a smooth and well combined filling
Mini Sweet Potato Pumpkin Pies
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS9
Experience the best of both holiday worlds with these delightful mini pies! A harmonious blend of sweet potato and pumpkin creates a luscious filling, nestled in a crisp graham cracker crust. Perfect for festive gatherings or a cozy autumn treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate69 g
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Cholesterol107 mg
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Fiber5 g
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Protein5 g
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Saturated Fat12 g
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Sodium398 mg
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Sugar43 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Gather all ingredients. (5 minutes)
02
StepIn a small bowl, place the egg white from the separated egg. In a large bowl, place the yolk. (2 minutes)
03
StepBeat the egg white until frothy. Lightly brush the edges of each pie crust with the beaten egg white. This will help the crusts get a nice golden-brown color. (5 minutes)
04
StepAdd the whole egg to the bowl with the egg yolk; whisk together until well combined. (2 minutes)
05
StepIn the bowl with the eggs, stir in the mashed sweet potatoes, pumpkin pie filling, sugar, softened butter, milk, pumpkin pie spice, and vanilla extract. Mix until the filling is smooth and well-combined. (5 minutes)
06
StepSpoon the sweet potato pumpkin mixture evenly into each of the prepared pie crusts. Place the pies on a baking sheet. (5 minutes)
07
StepBake in the preheated oven until the middle of each pie is set. Check for doneness by gently shaking the baking sheet; the filling should not jiggle excessively, about 15 minutes. (15 minutes)
08
StepRemove the pies from the oven and let them cool on the baking sheet for at least 15 minutes before serving. (15 minutes)
09
StepTop each pie with 1 tablespoon of whipped cream and gently press a walnut half into the whipped cream. Serve and enjoy! (5 minutes)
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RECIPE REVIEWS
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Mazie Johnson
Jul 2, 2025I used store bought graham cracker crusts and it saved so much time!
Sidney Pouros
Jun 30, 2025I added a little ginger to the spice mix, which gave it a nice warmth.
Amya Haleydaugherty
Jun 27, 2025My kids loved helping me make these, and they were so proud of the final result!
Brandon Zboncak
Jun 22, 2025These were a hit at our Thanksgiving dinner! Everyone loved the individual size.
Arnaldo Monahan
Jun 21, 2025I made these with a gluten-free crust and they turned out great!
Diamond Erdman
Jun 18, 2025I thought they were a little too sweet, so I reduced the sugar by 1/4 cup, and they were perfect!
Sallie Conroy
Jun 17, 2025The recipe was easy to follow and the pies were delicious.
Larissa Hickle
Jun 16, 2025These are so much better than traditional pumpkin pie! So good!