"These mini pumpkin pies are baked in individual baking cups with a vanilla wafer 'crust' for an easy and festive holiday dessert." — Karo®
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Spice Islands® Pumpkin Pie Spice
Karo® Lite Syrup
1 (15 ounce) can
1 (12 fluid ounce) can
baking cups, size 2 1/2
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!
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.
These are even better if you use gingersnaps instead of vanilla wafers....
These were cute and tasty! Tip: use foil cupcake liners!! I used half foil and half regular... Thanks for sharing!!
Love! Tasted great and were easy to make! The kids gobbled them up so fast! Next time I will use the foil cupcake liners, though. Super easy and super yummy!
Delicious little darlings! I did have to bake them 18 minutes longer for the knife inserted in the center to come out clean, but that was easy to do. I topped these with Cool Whip and a sprinkling of cinnamon.
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.
These were ok but not spectacular. My vanilla wafers turned into soggy things that disappeared into the pies. Would have preferred some sort of crust (my husband's big complaint). I also had to give these extra cooking time.
* Percent Daily Values are based on a 2,000 calorie diet.
Individual Pumpkin Pies
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 30
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