Mini Sweet Potato Pumpkin Pies
The combination of sweet potato and pumpkin creates a delightful blend of flavors in these mini pies, making them the perfect autumn dessert.
This is vegetarian and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Mini Sweet Potato Pumpkin Pies
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). In a large bowl, combine the sweet potatoes, pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, vanilla extract, cinnamon, ginger, nutmeg, and salt. Mix well. Roll out the pie crusts and cut them into small circles using a cookie cutter. Press the pie crust circles into the cups of a muffin tin to form the pie crust shells. Fill each pie crust shell with the sweet potato pumpkin mixture. Bake in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown. Remove from the oven and let the mini pies cool in the muffin tin for 10 minutes. Carefully remove the mini pies from the muffin tin and transfer them to a wire rack to cool completely. Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 235kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 14g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
