Rating: 4 stars 4
46 Ratings
  • 5 star values: 16
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1

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

Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
18
Yield:
18 mini pies
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix sugar, salt and spice in a bowl. Add eggs and beat slightly. Stir in corn syrup, pumpkin and evaporated milk; blend well.

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  • Portion baking cups in muffin pans and place 1 vanilla wafer in each. Fill each two-thirds full of pumpkin mixture.

  • Bake at 300 degrees F for 25 minutes, or until knife inserted in center comes out clean. Cool in pans for 5 minutes; remove.

  • Cool a minimum of 1 hour before serving. Garnish as desired.

Nutrition Facts

112 calories; protein 2.6g; carbohydrates 18.6g; fat 3.3g; cholesterol 24.3mg; sodium 187mg. Full Nutrition
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