Individual Pumpkin Pies

Individual Pumpkin Pies

28 Reviews 15 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    1 h 35 m
Recipe by  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

Adjust Servings

Original recipe yields 18 mini pies

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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 (28)

Rate This Recipe
jrbaker
22

jrbaker

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
14

Sue

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

Diana71
9

Diana71

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

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Nutrition

Amount Per Serving (18 total)

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

Based on a 2,000 calorie diet

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