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Individual Pumpkin Pies

Individual Pumpkin Pies

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    1 h 35 m
Karo(R)

Karo®

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

jrbaker
23

jrbaker

10/2/2012

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!

Sue
15

Sue

10/12/2012

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

Diana71
11

Diana71

10/5/2012

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

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