Individual Pumpkin Pies

Individual Pumpkin Pies

34

"These mini pumpkin pies are baked in individual baking cups with a vanilla wafer 'crust' for an easy and festive holiday dessert."

Ingredients

1 h 35 m servings 112 cals
Serving size has been adjusted!

Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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

Reviews

34
  1. 39 Ratings

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Most helpful

These are great, but I did have to bake them for an additional 10 minutes to get the centers set. They have a nice flavor, are perfect for portion control, and satisfied my sweet tooth!

Most helpful critical

These were not loved by us. The cookie crust was soggy and they were a little too watery for our liking. I did double the spices, without they would have been too bland for us.

These are great, but I did have to bake them for an additional 10 minutes to get the centers set. They have a nice flavor, are perfect for portion control, and satisfied my sweet tooth!

These are even better if you use gingersnaps instead of vanilla wafers....

These were cute and tasty! Tip: use foil cupcake liners!! I used half foil and half regular... Thanks for sharing!!

Personally, I am not a fan of pumpkin pie, so, my husband was the reviewer on this recipe. He thought it tasted like a traditional pumpkin pie and had a nice texture. He was not a fan of the v...

These were awesome! I made a gluten free version by crunching up GF honey nut chex in the bottom of the cupcake. Absolutely delicious! For my family we used ginger snaps instead of the vanill...

These were not loved by us. The cookie crust was soggy and they were a little too watery for our liking. I did double the spices, without they would have been too bland for us.

Actually 3.5 stars....Would probably be better using a ginger snap. The vanilla wafer was too soggy, but overall it was a good taste.

We loved these, even my uber picky mother, and its going into the fall desserts rotation! I just wish the nilla wafers would've stayed "crispy" like a crust, but I'm working on that right now. :...

Love! Tasted great and were easy to make! The kids gobbled them up so fast! Next time I will use the foil cupcake liners, though. Super easy and super yummy!