A simple treat with a variety of contrasting textures and flavors is strawberry pretzel salad. It is neither very sweet or salty, and when baked in a glass baking dish that can withstand the oven, it looks extremely lovely.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 18 |
| Yield: | 18 mini pies |
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
Instructions
- 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 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 187 mg |
| Sugars | 10 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
So much better than a whole pie!! It’s great to have a bite sized dessert for the holidays. I prefer ginger snaps to vanilla wafers and I didn’t have pumpkin pie spice so I used ginger, cinnamon, nutmeg and clove from a pie recipe. I got 5star ratings from my coworkers!
Substituted real maple syrup for corn syrup, which was a mistake because it made the batter too runny. Good flavor, but ended up soggy despite 40 minute cooking time. Vanilla wafer floated to the top so no bottom crust.
Rave reviews received! Instead of 3 tsp of pumpkin pie spice, I used 1.5 tsp cinnamon, 3/8 tsp nutmeg, 3/8 tsp ground cloves, 3/4 tsp ground ginger. I used foil muffin cups, the Nilla wafers did get soggy so the and next time I will replace the Nilla wafers with ginger snap cookies. I will definitely make these again!
We used ginger snaps, and I substituted the Karo syrup for sugar and water. Had to cook longer but super good flavor and the ginger snap wasn’t too soggy. Mmmm mmm for portion controlled pumpkin pie!
Great idea and my family enjoyed them. I would however make a couple changes next time. I would do like the others say and use the foil cups, these are dense and the foil would have been a better fit. I also had to cook these for almost twice as long as called for, which means you are babysitting and checking them every 5 minutes until they are right. But it was worth it!
These turned out good, but I put the oven temperature up to 325, then baked for about an hour, to get the centers set. And I used ginger snaps with foil liners like several of the reviewers suggested. I made them for my husband’s poker group, for an easy-to-eat dessert.
My family loves these! I did use gingersnaps for the crust and the tinfoil cupcake holders. I also added 1 tsp of vanilla and cinnamon and ginger. I also substituted honey for the Karo syrup.
Definitely use ginger snaps and foil liners. Comes out much better. Needed to increase bake time by 20 minutes to get centers to set. Top with cinnamon whipped cream. Really good.
Took way too long to bake. Twice as long as recipe states. Flavor was mundane but the concept is a keeper. I am going to try to tweak this more. I liked one reviewers idea of using maple syrup
I made these today and want to thank all the reviewers for their advice. I used foil liners and baked for 40 minutes. They came out great but could use a bit more flavour. Next time I will use the spices that are usually called for in a pumpkin pie. They will be my Christmas pot-luck dessert.
I make mini cheesecakes with vanilla wafers. Have used regular cup liners when I don’t have foil. Much better in foil. Wafer doesn’t get nearly as soggy. Just an FYI
I had to cook these an additonal 10 minutes, they were not a huge hit as expected. cups needed to be filled more than 3/4 of the way. the vanilla wafers must have shrank with the enco crunch as they did not fill the bottum of the cup. i would not recommend this recipe.
Delicious flavor; I added 1.5 cups of all-purpose, increased bake time to 45 mins, and replaced corn syrup with maple syrup to get a more solid pie. 🙂
Watery filling… I opted out on the crust to make a gluten free version. A little bit too spicy, tasted a lot better with whipped cream on top.
Excellent recipe-used this on Thanksgiving for a personal touch!
These came out great and just what was needed for a large luncheon. I had to extend the bake time-but that’s typical for pumpkin pies! Definately need to use foil liners!
Great flavor. Wafer was very soggy though and that was disappointing.
We made this as directed. They freeze well.
Tasty and easy to make! Even my hubby, who’s never been a fan of pumpkin pie, enjoyed this! My only complaint is they needed to cook longer than specified, about 10 minutes or so. Using paper cups resulted in a rather wet cup so you may want to reach for foil liners. Will absolutely make these again!
I just finished makeing these. They were just OK. The waffer became soggy and the cup cake liner was sticky on the bottom.If I were to make them again I would use the foil liner.More bakeing time was needed to get the center to set.
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.