INDIVIDUAL PUMPKIN PIES by Paula Roten

Recently, I fixed these little desserts for Care Group. It's like having your very own personal pumpkin pie! I topped mine with Cool Whip sprinkled with a bit of cinnamon, but I've seen them served plain or even with candy corn pumpkins. The original recipe is from Allrecipes.

Individual Pumpkin Pies (makes 18 mini pies)

1/2 cup sugar
1/2 teaspoon salt
2 teaspoons Spice Islands® Pumpkin Pie Spice
2 eggs
1/2 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



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.