Individual Pumpkin Pies
These mini pies are just the right amount.
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
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
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.