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Individual Pumpkin Pies

PrintPrint Recipe
  • Yield: 18 servings
  • Prep Time: 0:10
  • Bake Time: 25 minutes
  • Cool Time: 1 hour

Ingredients

  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1/2 cup Karo® Light OR Dark Corn Syrup
  • 1 can (15 ounces) pumpkin
  • 1 can (12 fluid ounces) evaporated milk
  • 18 vanilla wafers

Directions

  1. Preheat oven to 300°F.
  2. Mix sugar, salt and spice in a bowl. Add eggs and beat slightly. Stir in corn syrup, pumpkin and evaporated milk; blend well.
  3. Portion baking cups in muffin pans and place 1 vanilla wafer in each. Fill each two-thirds full with pumpkin mixture.
  4. Bake 25 minutes, or until knife inserted in center comes out clean. Cool in pans for 5 minutes; remove.
  5. Finish cooling a minimum of 1 hour (on wire racks) before serving. Garnish as desired.
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print image

Individual Pumpkin Pies

  • Yield: 18 servings
  • Prep Time:  10 minutes
  • Bake Time: 25 minutes
  • Cool Time: 1 hour

Ingredients

  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1/2 cup Karo® Light OR Dark Corn Syrup
  • 1 can (15 ounces) pumpkin
  • 1 can (12 fluid ounces) evaporated milk
  • 18 vanilla wafers

Directions

  • Preheat oven to 300°F.
  • Mix sugar, salt and spice in a bowl. Add eggs and beat slightly. Stir in corn syrup, pumpkin and evaporated milk; blend well.
  • Portion baking cups in muffin pans and place 1 vanilla wafer in each. Fill each two-thirds full with pumpkin mixture.
  • Bake 25 minutes, or until knife inserted in center comes out clean. Cool in pans for 5 minutes; remove.
  • Finish cooling a minimum of 1 hour (on wire racks) before serving. Garnish as desired.