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This single serving pumpkin pie is a perfectly portioned take on the classic fall dessert. Made with warm spices and creamy pumpkin filling in a buttery graham cracker crust, it’s easy to make and ideal when you want just one slice.
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“It tastes really good and is very simple! I love this recipe. Definitely recommend it!”
– Brianna
Why You’ll Love This Recipe
- Easy to Make: Simple steps anyone can follow.
- Quick Prep: Canned pumpkin keeps prep time short.
- Single Serving: Perfectly sized for one.
- Classic Fall Flavor: Warm spices in every bite.
If you’re in the mood for a slice of pumpkin pie but don’t want to bake a whole one, this recipe is for you.
It’s my personal-sized version of the classic fall dessert, filled with warm spices and creamy pumpkin in a buttery crust.
You get all the flavor of a traditional pumpkin pie in a single serving, and it’s so easy to make. I think you’ll love how simple and satisfying it is.
Pumpkin season is the perfect time to try more fall favorites. If you love this pie, be sure to check out our other small batch pumpkin recipes like small batch pumpkin pie bars, small batch pumpkin muffins, mini pumpkin dump cake, single serving pumpkin coffee cake, and small batch pumpkin bars.
This single serving pie is also a great option for a small Thanksgiving celebration.
Ingredients
If you have any ingredients leftover from this small pumpkin pie recipe, check out our Leftover Ingredients Recipe Finder.
For the Pumpkin Filling
- Pumpkin: Use canned pumpkin purée, not pumpkin pie filling. Pie filling contains added sugar and spices. Use leftover pumpkin in a small pumpkin dump cake or small batch pumpkin muffins.
- Spices (Cinnamon, Ginger, Cloves): Provide classic pumpkin pie flavor. Use 1/2 teaspoon of pumpkin pie spice instead, if preferred.
- Evaporated Milk: Adds richness to the filling. Whole milk or cream can be used if needed.
How To Store Leftover Pumpkin Purée
- Refrigerate: Store in an airtight container for 5 to 7 days. Label with the date.
- Freeze: Scoop measured portions into zip-top bags or use an ice cube tray (1 tablespoon per section). Transfer frozen cubes to a zip-top bag.
- Use Within 3 Months: For best quality, use frozen pumpkin purée within 3 months.
For The Crust
See recipe card below for a full list of ingredients and measurements.
How To Make A Mini Pumpkin Pie
These step-by-step photos and instructions help you visualize how make an individual pumpkin pie. See the recipe card below for ingredient amounts and full recipe instructions.
- Preheat the oven: Set to 350°F (177°C).
- Make the crust: In a small bowl, mix graham cracker crumbs and sugar. Add melted butter and stir until combined. Press into the bottom of a greased 10-ounce ramekin using the back of a spoon.
- Bake the crust: Bake for 8 minutes, then remove from the oven and let cool.
- Mix the spices: In a small bowl, stir together sugar, salt, cinnamon, ginger, and cloves.
- Make the filling: In a medium bowl, beat the egg. Add pumpkin purée and the sugar-spice mixture. Stir in evaporated milk until smooth.
- Fill the crust: Pour the filling into the cooled crust.
- Bake the pie: Bake for 40 minutes, or until a knife inserted near the center comes out clean.
- Cool and serve: Let cool on a wire rack. Top with a small batch of whipped cream if desired.
Expert Tips
- Ramekin Size: Use a 10-ounce ramekin. A different size may affect baking time and texture.
- Pumpkin Purée Only: Use pure pumpkin purée, not pumpkin pie filling.
- Make Ahead: Prepare the filling up to 3 days in advance and refrigerate until ready to bake.
- Crustless Option: Skip the crust and bake just the filling for a quicker version.
Frequently Asked Questions
A 10-ounce ramekin works best for this recipe.
Yes, double the ingredients and use two 10-ounce ramekins or one 5×5 inch baking dish.
Yes, simply skip the crust and pour the filling directly into the greased ramekin.
Store it in the refrigerator for up to 3 days. Cover with plastic wrap or foil.
Yes, you can prepare the filling up to 3 days in advance and store it in the refrigerator.
The pie is ready when a knife inserted near the center comes out clean. This usually takes about 40 minutes at 350°F. The filling should look set around the edges but may still have a slight jiggle in the center.
RELATED: Thanksgiving For One Recipes
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this single serve pumpkin pie recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: Cooking For One – Simple Tips For Solo Cooking
If you’ve tried this small pumpkin pie or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Pumpkin Pie For One
Watch How To Make This
Equipment
Ingredients
For the Crust
- ¼ cup graham cracker crumbs
- 1 teaspoon granulated sugar
- 1 tablespoon salted butter -melted
For the Filling
- 3 tablespoons granulated sugar
- ⅛ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 large egg
- ¼ cup canned 100% pure pumpkin
- ¼ cup evaporated milk , heavy cream or whole milk
- whipped cream, optional for topping
Instructions
Make the Crust
- Preheat the oven to 350°F (177°C).
- In a small bowl, mix graham cracker crumbs and sugar. Add melted butter and stir until combined. Press into the bottom of a greased 10-ounce ramekin using the back of a spoon.
- Bake the crust for 8 minutes. Remove and let cool.
Make the Filling
- In a small bowl, stir together sugar, salt, cinnamon, ginger, and cloves.
- In another bowl, beat the egg, then mix in pumpkin purée and the sugar-spice mixture. Stir in evaporated milk until smooth.
- Pour filling into the cooled crust.
- Bake for 40 minutes, or until a knife inserted near the center comes out clean.
- Cool on a wire rack. Top with whipped cream if desired.
Notes
- Ramekin Size: Use a 10-ounce ramekin (about 4 inches wide). A different size may affect baking time and texture.
- Pumpkin Purée Only: Use pure pumpkin purée, not pumpkin pie filling.
- Make Ahead: Prepare the filling up to 3 days in advance and refrigerate until ready to bake.
- Double It: Easily double the recipe to make two mini pies.
- Crustless Option: Skip the crust and bake just the filling for a quicker version.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Can I make this pie ahead of time and freeze it?
I haven’t tried freezing this pumpkin pie, so I can’t say for sure how it would turn out. However, you can prepare the filling up to 2 days in advance and store it in the refrigerator until you’re ready to bake. I hope that helps!
Being Gluten Free. I’m going to make a crust from Gluten free vanilla wafers. Thanks for the recipe. Your helpful ideas are priceless!! Thank You Sincerely a 79 yr. old Great Grandmother.
Using a gluten-free vanilla wafer crust is a wonderful option. I’m thrilled the tips have been helpful.
It tastes really good and is very simple! I love this recipe. Definitely recommend it!
Thank you!
This is the best pumpkin pie I’ve had ever. Thank you for putting it online to make. I do like a lot of your recipes. I made 4 of them and ate one on Thanksgiving and one last night. I still have two in the freezer and am saving them for Christmas.
absolutely loved this pie, especially the graham cracker crust (which i put a bit of cinnamon in). it did not last long once it cooled off a bit. please let people know that if they don’t eat eggs, an egg replacer works and it turns out just perfect. now i’m off to try the pumpkin pie bars, and thanks, by the way, for the tips on saving pumpkin puree. very helpful. very glad i found your site.
Can I freeze the rest of the pumpkin puree in portion size to make again at a later date
Absolutely! An opened can of pumpkin purée will last between 5 to 7 days when stored in the refrigerator. For best results, transfer the leftover purée to an airtight container and mark it with the opening date. For longer storage, you can freeze the purée. Place the portion sizes you’ll use most often in zip-top bags, label with the date, and freeze away. Frozen pumpkin purée will keep its quality for up to 3 months.
This is an excellent pumpkin pie. The filling baked perfectly level, didn’t crack, was silky smooth, and tasted great. I used slightly larger measures of the spices and added bourbon. The crust was disappointing. It was crisp before adding the filling, but softened after the pie was baked. The next time I’ll make a traditional pastry and blind bake it before adding the filling.
This Pumpkin Pie recipe made great fillings for my store bought graham cracker crusts. For the holidays I used 7″ crusts and 4″ crusts. I will only use this pumpkin pie recipe from now on. Thank you very much!