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° 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.