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Individual Pumpkin Pies

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Yield: 18 servings
Prep Time: 0:10
Bake Time: 25 minutes
Cool Time: 1 hour

Ingredients

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 vanilla wafers

Directions

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.

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Corn Syrup

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Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

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Individual Pumpkin Pies

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

Ingredients

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 vanilla wafers

Directions

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.