Smart Choice Vanilla Wafer Crust Pumpkin Pie Recipes

INDIVIDUAL PUMPKIN PIES

Individual Pumpkin Pies image

These mini pumpkin pies are baked in individual baking cups with a vanilla wafer 'crust' for an easy and festive holiday dessert.

Provided by Karo Corn Syrup

Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®

Time 1h35m

Yield 18

Number Of Ingredients 9

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

Steps:

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 calories, Carbohydrate 18.6 g, Cholesterol 24.3 mg, Fat 3.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 187 mg, Sugar 10 g

CRUMB CRUST PUMPKIN PIE

Crumb Crust Pumpkin Pie image

COOL WHIP Whipped Topping and JELL-O Vanilla Flavor Instant Pudding add extra-creamy deliciousness to this easy pumpkin pie.

Provided by My Food and Family

Categories Home

Time 2h15m

Yield 8 servings

Number Of Ingredients 9

Ingredients

35 vanilla wafers, finely crushed (about 1-1/4 cups)
1/4 cup butter or margarine, melted
2 Tbsp. sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1/2 tsp. pumpkin pie spice
1 cup thawed COOL WHIP Whipped Topping, divided

Steps:

Mix wafer crumbs, butter and sugar until blended; press onto bottom and up side of 9-inch pie plate.
Beat cream cheese in large bowl with mixer until creamy. Gradually add milk, beating after each addition until blended. And dry pudding mix, pumpkin and spice; beat on low speed 1 min. or until blended. Stir in 1/2 cup COOL WHIP. Pour into crust.
Refrigerate 2 hours or until firm. Top with remaining COOL WHIP.

Nutrition Facts : Calories 320, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 0.9174 g, Sugar 0 g, Protein 3 g

VANILLA PUMPKIN PIE

Vanilla Pumpkin Pie image

This is my husband's favorite pumpkin pie. It's less spicy than traditional pumpkin pies so you can really taste the pumpkin flavor!

Provided by AB70

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 8

Number Of Ingredients 9

Ingredients

1 ½ cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 eggs
¾ cup white sugar
1 tablespoon all-purpose flour
½ teaspoon salt
1 ¼ teaspoons vanilla extract
½ teaspoon ground cinnamon
1 (9 inch) unbaked pie crust

Steps:

Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla and cinnamon. Pour filling into pie shell.
Bake for 20 minutes at 450 degrees F (230 degrees C) then turn oven temperature down to 350 degrees F (175 degrees C) and continue baking 40 more minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack before serving.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 38.4 g, Cholesterol 60.2 mg, Fat 12.5 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 4.4 g, Sodium 331.9 mg, Sugar 25.3 g

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