Best 5 Mini Sweet Potato Pumpkin Pies Recipes
Indulge in the delectable flavors of fall with our Mini Sweet Potato Pumpkin Pies, a delightful treat that combines the natural sweetness of sweet potatoes and the classic taste of pumpkin. These individual pies are not only visually appealing but also packed with wholesome ingredients, making them a perfect dessert for any occasion.
Our recipe collection offers three variations to cater to different dietary preferences: a classic sweet potato pumpkin pie, a gluten-free version, and a vegan option. Each variation is crafted with a flaky crust and a creamy, flavorful filling, ensuring a satisfying experience for every bite. Whether you're following a specific diet or simply seeking a healthier alternative, we've got you covered.
The classic sweet potato pumpkin pie is a timeless favorite, featuring a traditional crust made from all-purpose flour and butter and a filling bursting with autumnal flavors. The gluten-free version reimagines this classic by utilizing a combination of almond flour and oat flour to create a crispy, gluten-free crust, while maintaining the same delectable filling. And for our vegan friends, we've created a plant-based version that uses coconut oil instead of butter and incorporates almond milk into the filling, resulting in a luscious, dairy-free pie.
With step-by-step instructions and helpful tips, our recipes guide you through the process of creating these mini pies from scratch. From preparing the crust to baking the perfect filling, we've got you covered. Whether you're a seasoned baker or a novice in the kitchen, you'll find the process enjoyable and rewarding.
So gather your ingredients, preheat your oven, and let's embark on a culinary journey that will fill your home with the warm, inviting aromas of fall. Get ready to savor the delightful flavors of our Mini Sweet Potato Pumpkin Pies, a true celebration of the season's bounty.
PUMPKIN-SWEET POTATO PIE WITH SUGARED PECANS
This is not your typical pumpkin pie! With a smooth, creamy filling and pretty arrangement of nuts on top, it's an extra-special dessert. -Loretta Lawrence, Myrtle Beach, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first 8 ingredients. Add the eggs, cream, milk and rum; mix well. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Pour pumpkin mixture into pastry., Bake at 400° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the pecans, brown sugar and cream. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until toasted, stirring once. Cool completely., Top pie with sugared pecans and whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 696 calories, Fat 46g fat (16g saturated fat), Cholesterol 151mg cholesterol, Sodium 335mg sodium, Carbohydrate 65g carbohydrate (41g sugars, Fiber 6g fiber), Protein 9g protein.
MINI SWEET POTATO PIES
Cute bite size sweet potato pies. Always a winner for the holidays and easy enough to make! Great for holiday dinner parties or sweet appetizers!
Provided by NCANNIS
Categories Desserts Pies Sweet Potato Pie Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
- Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.
- Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
- Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 10.3 g, Cholesterol 0.6 mg, Fat 2.5 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 57.7 mg, Sugar 5.1 g
MINI SWEET POTATO PIES
Steps:
- For the mini sweet potato pies: Pierce the skin of the sweet potatoes a few times with a fork, then microwave on high until soft, 7 to 8 minutes. Let cool slightly.
- Preheat the oven to 375 degrees F. Place the pie crusts on a rimmed baking sheet.
- Peel the sweet potatoes and cut into chunks. Transfer the potatoes to the bowl of a food processor and process until smooth. Add the cream, brown sugar, orange juice, butter, pineapple, granulated sugar, cinnamon, salt, nutmeg, cloves and eggs and pulse until the mixture is combined and smooth.
- Pour the mixture into the crusts on the baking sheet. Bake until the pies are slightly browned on top, 20 to 25 minutes. Let cool for at least 1 hour or refrigerate until ready to serve.
- For the pecan pineapple topping: Add the pecans, cinnamon, salt and cayenne to a small skillet and cook over high heat until toasted, 2 to 3 minutes. Add the pineapple pieces and remove from the heat. Sprinkle the topping over the pies before serving.
MINI SWEET POTATO PIES
My 2-year-old son, Levi, helped me create this delicious recipe one day and it was the first day he told me "I love you"! I will always remember making these with him. -Emily Butler, South Williamsport, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; bake until tender, 35-40 minutes., Meanwhile, on a work surface, unroll 1 crust. Using a 2-1/2-inch round cutter, cut out 12 circles. Press circles onto bottoms and up sides of 12 nonstick mini muffin cups. Repeat with second crust. Chill until filling is ready., In a food processor, pulse flour, butter and 1/4 cup brown sugar until crumbly; set aside for topping. Add baked sweet potatoes and remaining brown sugar to food processor; pulse until almost smooth. Fill crust-lined cups three-fourths full. Sprinkle with topping., Decrease oven setting to 325°. Bake until crust is golden brown, 20-24 minutes. Cool 5-10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 156 calories, Fat 6g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 67mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
MINI SWEET POTATO PIES
Coconut milk gives the spiced sweet potato filling in these small pies a delicate custard texture, and coconut flakes on top deliver a toasted nuttiness. This recipe calls for pressing two dozen tiny crusts into a mini-muffin tin, which may seem tedious, but is easy with the help of a wine or champagne cork, which is the ideal size for tamping down the graham cracker crumbs. These two-bite (OK, one-bite) pies need to be chilled, so they're ideal for making ahead and can be refrigerated for up to three days.
Provided by Genevieve Ko
Categories pies and tarts, dessert
Time 1h15m
Yield 2 dozen mini pies
Number Of Ingredients 14
Steps:
- Start the filling: Prepare a steamer. Steam the sweet potato over medium-high heat until falling-apart tender, 15 to 20 minutes. Transfer the sweet potato to a food processor and purée until smooth. Alternatively, smash and stir with a heavy whisk until smooth.
- Meanwhile, make the crust: Heat oven to 350 degrees. Line 24 cups of a mini-muffin tin with paper liners. Mix the graham cracker crumbs with the butter, sugar, pumpkin pie spice and salt in a bowl until evenly combined.
- Divide mixture evenly among the mini-muffin liners (about 1 packed teaspoon per cup). Using a wine cork or your fingertips, firmly press the crumbs into an even layer. Bake until brown at the edges, 6 to 8 minutes.
- While the crust bakes, finish the filling: Smash the sugar, butter, pumpkin pie spice and salt until well combined, then stir in 3/4 cup sweet potato, the coconut milk and the rum until smooth. Stir in the egg until just incorporated.
- When the crusts are done, divide the filling among the hot crusts (about 1 tablespoon per cup). Sprinkle with the coconut flakes. Return to the oven and reduce the temperature to 325 degrees.
- Bake until the coconut is golden brown and the pies are set, 30 to 35 minutes. Cool in the pans on a wire rack until room temperature, then transfer to the refrigerator. Chill until cold, at least 2 hours.
Tips:
- Select the right sweet potatoes and pumpkins: Choose sweet potatoes and pumpkins that are firm, heavy, and have smooth skin. Avoid those with blemishes or soft spots.
- Use a food processor or blender to puree the sweet potatoes and pumpkins: This will help to create a smooth and creamy filling for your pies.
- Don't overmix the pie dough: Overmixing will make the dough tough. Mix just until the ingredients are well combined and the dough starts to come together.
- Chill the pie dough before rolling it out: This will help to prevent the dough from sticking to your work surface and make it easier to roll out.
- Use a sharp knife to cut out the pie dough circles: This will help to prevent the dough from tearing.
- Don't overcrowd the pies in the oven: Make sure to leave enough space between the pies so that they can cook evenly.
- Serve the pies warm with a dollop of whipped cream or ice cream: This will make them even more delicious!
Conclusion:
These mini sweet potato pumpkin pies are a delicious and festive treat that are perfect for any occasion. They're easy to make and can be customized with your favorite toppings. So next time you're looking for a sweet and satisfying dessert, give these pies a try!
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