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Individual Pumpkin Pies

1/2 cup sugar
1/2 tsp. salt
2 tsp. pumpkin pie spice
2 eggs
1/2 cup light corn syrup
1 can (15 oz.) pumpkin
1 can (12 oz.) 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° 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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