Individual Pumpkin Pies Recipe -
Individual Pumpkin Pies Recipe

Individual Pumpkin Pies

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 18 mini pies Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    1 hr 35 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Oct 02, 2012

These are great, but I did have to bake them for an additional 10 minutes to get the centers set. They have a nice flavor, are perfect for portion control, and satisfied my sweet tooth!

Most Helpful Critical Review
Nov 04, 2012

These were not loved by us. The cookie crust was soggy and they were a little too watery for our liking. I did double the spices, without they would have been too bland for us.

Oct 12, 2012

These are even better if you use gingersnaps instead of vanilla wafers....

Oct 05, 2012

These were cute and tasty! Tip: use foil cupcake liners!! I used half foil and half regular... Thanks for sharing!!

Oct 28, 2012

Personally, I am not a fan of pumpkin pie, so, my husband was the reviewer on this recipe. He thought it tasted like a traditional pumpkin pie and had a nice texture. He was not a fan of the vanilla wafer as the crust. It did take me an extra 25 minutes to cook than the recipe stated, so, I had had to babysit it every 5-6 minutes to be sure it didn't overcook.

Oct 28, 2012

These were awesome! I made a gluten free version by crunching up GF honey nut chex in the bottom of the cupcake. Absolutely delicious! For my family we used ginger snaps instead of the vanilla wafers ( had ginger snaps handy). I was a little concerned because everyone said it took so long to cook. Mine took 30 minutes. The recipe did make 24 little pies (when I filled the cups up 2/3 of the way). We have made them 3 times. Everyone that has tried them loves them... exact words- addicting little pies!

Nov 09, 2012

Actually 3.5 stars....Would probably be better using a ginger snap. The vanilla wafer was too soggy, but overall it was a good taste.

Nov 05, 2012

We loved these, even my uber picky mother, and its going into the fall desserts rotation! I just wish the nilla wafers would've stayed "crispy" like a crust, but I'm working on that right now. :D AND I'll use the foil baking cups next time instead of the standard paper ones.


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  • Calories
  • 112 kcal
  • 6%
  • Carbohydrates
  • 18.6 g
  • 6%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 187 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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