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Sweet Potato Pumpkin Tarts

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dessert
Sweet Potato Pumpkin Tarts
Ingredients
  • 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 pumpkin pie filling
  • 1 cup white sugar
  • 1/2 cup butter, softened
  • 1/2 cup milk
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 6 tablespoons whipped cream, divided
  • 6 walnut halves
Instructions
1
Collect all necessary ingredients and prepare your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
Separate the egg into two distinct parts and place the white in a small container, while the yolk is placed in a larger one.
3
Using an electric mixer, blend the egg white until it becomes frothy and brush the edges of each pie crust with this mixture.
4
Combine the second whole egg with the yolk in the large bowl and whisk them together until well incorporated.
5
Mix the sweet potatoes, pumpkin pie filling, sugar, butter, milk, pumpkin pie spice, and vanilla extract in a bowl until smooth.
6
Add this mixture to the egg yolk combination and stir until everything is fully incorporated.
7
Spoon the mixture evenly into each pie crust, making sure to fill them to the brim.
8
Arrange the filled pies on a baking sheet in a single layer.
9
Bake the pies in the preheated oven for approximately 15 minutes, or until the middle of each pie is set.
10
Remove the pies from the oven and let them cool for 15 minutes to allow the filling to set.
11
Top each pie with a tablespoon of whipped cream and gently press a half walnut into the top of the whipped cream, making sure not to crush it.