Best Individual Pumpkin Pies Recipes

INDIVIDUAL PUMPKIN PIES

Individual Pumpkin Pies image

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

Provided by Karo Corn Syrup

Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®

Time 1h35m

Yield 18

Number Of Ingredients 9

Ingredients

½ cup sugar
½ teaspoon salt
2 teaspoons Spice Islands® Pumpkin Pie Spice
2 eggs
½ 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

Steps:

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 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 : Calories 112 calories, Carbohydrate 18.6 g, Cholesterol 24.3 mg, Fat 3.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 187 mg, Sugar 10 g

INDIVIDUAL CRUSTLESS PUMPKIN PIES (AKA PUMPKIN CUSTARDS)

Individual Crustless Pumpkin Pies (aka Pumpkin Custards) image

Pumpkin Pie filling, baked in individual ramekins, for those that aren't crust-lovers.

Provided by @MakeItYours

Number Of Ingredients 7

Ingredients

1 can (15 ounces) solid-pack pumpkin
¾ c packed light-brown sugar
1 T cornstarch
½ t kosher salt
2 t pumpkin pie spice
3 large eggs
1 can (12 ounces) evaporated milk

Steps:

Preheat oven to 350Â°F. Place 6-8 ramekins or custard cups in a large baking dish. Heat a pot or teapot of water to boiling, and set aside.
In a large bowl, combine pumpkin, brown sugar, cornstarch, salt, pumpkin pie spice, and eggs.
Whisk to combine thoroughly.
Add evaporated milk, and stir to combine.
Fill the ramekins with the pumpkin mixture. Pour the hot water in the baking dish around the ramekins.
Bake for 35-45 minutes (depending on how many you make and how full the ramekins are), or until set in the middle.
Remove from the oven, and let cool in the pan until cool enough to handle.
Remove the ramekins from the water bath. Serve warm, at room temperature, or chilled in the refrigerator.