Individual Pumpkin Pies

Name: Individual Pumpkin Pies
Total time: 1 h 25 min
Yield: 18 servings
Ingredients: 1/2 cup sugar; 1/2 teaspoon salt; 2 teaspoons pumpkin pie spice; 2 eggs; 1/2 cup Crown® Lily White® or Golden Corn Syrup; 1 can (15 ounces) pumpkin; 1 can (12 fluid ounces) evaporated milk; 18 (2-1/2 inch) baking cups; 18 vanilla wafers

Beginner • 18 servings • 1 hr 25 min

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.

Ingredients

1/2 cup sugar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
2 eggs
1/2 cup Crown® Lily White® or Golden Corn Syrup
1 can (15 ounces) pumpkin
1 can (12 fluid ounces) evaporated milk
18 (2-1/2 inch) baking cups
18 vanilla wafers

Method

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.