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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 18 |
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These mini pumpkin pies are baked in individual baking cups with a vanilla wafer 'crust' for an easy and festive holiday dessert. Ingredients:
1/2 cup sugar |
1/2 teaspoon salt |
2 teaspoons spice islands® pumpkin pie spice |
2 eggs |
1/2 cup karo® lite syrup |
1 (15 ounce) can pumpkin |
1 (12 fluid ounce) can evaporated milk |
18 baking cups, size 2 1/2 |
18 vanilla wafers |
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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