Saturday, May 28, 2016
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Individual Pumpkin Pies
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons Spice Islands Pumpkin Pie Spice
1/2 cup Karo Light Corn Syrup
1 can (15 ounces) pumpkin
1 can (12 fluid ounces) evaporated milk
18 baking cups size 2 1/2 inches
18 vanilla wafers
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°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.
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