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A close-up of individual sweet potato pies topped with a perfect dollop of whipped cream, showcasing their creamy texture.

Mini Sweet Potato Pies: The Perfect Bite-Sized Holiday Treat

These Mini Sweet Potato Pies feature a silky, spiced filling in a buttery crust. This easy recipe delivers the perfect individual Thanksgiving dessert, great for serving a crowd and making ahead.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 pies
Course: Dessert
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package (14.1 oz) refrigerated pie crusts (2 crusts) Or one recipe for a double-crust pie
  • 1 cup canned sweet potato puree Ensure it's 100% puree, not pie filling
  • 1/2 cup evaporated milk
  • 1/2 cup packed light brown sugar
  • 2 large eggs Lightly beaten
  • 2 tbsp unsalted butter Melted
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • Whipped cream for garnish Optional

Equipment

  • 1 12-Cup Muffin Tin
  • 2 Mixing Bowls
  • 1 4-inch round cookie cutter

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin.
  2. On a lightly floured surface, unroll the pie crusts. Use a 4-inch round cutter to cut 12 circles from the dough.
  3. Gently press each dough circle into the bottom and up the sides of the muffin cups.
  4. In a large bowl, whisk together the sweet potato puree, evaporated milk, and melted butter until smooth.
  5. Add the light brown sugar, eggs, cinnamon, nutmeg, ginger, vanilla, and salt. Whisk until just combined. Do not overmix.
  6. Pour the sweet potato mixture evenly into the prepared pie crusts.
  7. Bake for 22-26 minutes, or until the edges of the filling are set and the center has a slight jiggle.
  8. Let the pies cool in the muffin tin for 30 minutes before carefully transferring them to a wire rack to cool completely.
  9. Serve with a dollop of whipped cream, if desired.

Notes

Tip 1: Do not overmix the filling. Mix only until the ingredients are just combined to prevent the filling from cracking as it bakes.
Tip 2: Let the pies cool completely before serving. This allows the filling to fully set, giving it the perfect creamy, custardy texture.
Tip 3: These pies can be made up to 2 days in advance. Store them covered in the refrigerator.