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Individual Pumpkin Pies

These mini pies are just the right amount.

Quick Facts

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


  • 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 (2-1/2 inch) baking cups
  • 18 vanilla wafers


  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.