How To Make Pumpkin Pie For One – All the wonderful flavors and ingredients you’ll find in a traditional pumpkin pie recipe can be found in this perfectly rich and smooth single serving pumpkin pie!
It happens to me every fall. I begin to see canned pumpkin on the shelves of my grocery store and begin to get excited about pulling out this wonderful pumpkin pie recipe.
Each time, I wonder why I don’t just stock up on cans of pumpkin puree and make this mini classic pumpkin pie throughout the year.
And truly, why shouldn’t I.
This perfectly portioned, single serving pie is so incredibly delicious. The custard is filled with the traditional blend of pumpkin pie spices that we know and love in a traditional pumpkin pie. I think it would make a fantastic dessert to enjoy year round.
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How To Make Pumpkin Pie
A great pumpkin pie recipe begins with the crust.
Pumpkin Pie Crust Ingredients
For the crust, you will need:
- crushed graham crackers (you may also use, ginger snaps or digestive biscuits)
- sugar
- butter
If you’re using graham crackers, two large sheets will yield 1/2 cup crushed.
Mix the crumbs with the sugar and melted butter, spoon the mixture into a lightly buttered ramekin and press down firmly with the back of a teaspoon.
Bake the crust in the oven for 8 minutes.
Pumpkin Custard Ingredients
For the pumpkin filling, you will need:
- sugar
- salt
- ground cinnamon
- ground ginger
- ground cloves
- egg
- pure pumpkin puree
- evaporated milk
- whipped cream (optional)
The filling ingredients are mixed together, poured into the ramekin and baked for 40-45 minutes.
What To Do With Leftover Canned Pumpkin
You’ll only use about 1/4 of a cup of the canned pumpkin. Consider using the leftover pumpkin in any or all of these pumpkin recipes:
Pumpkin Coffee Cake with Streusel Topping For One.
What To Do With Leftover Evaporated Milk
Use the leftover evaporated milk in any recipe in which you’d ordinarily use milk or cream.
Consider using it coffee or tea or in a Mini Tres Leches Cake.
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For this pumpkin pie recipe, we use an 8-ounce ramekin which measures 4-inches in diameter and is 2-inches tall.
A 10-ounce ramekin will also work. If you don’t have any ramekins that are this size or close to this size, use a baking vessel that is a similar size.
If you have ramekins or oven safe dishes that are smaller than 8-ounces, divide the batter between them and follow the recipe baking time.
If you would like additional information on the baking dishes I use in our single serving recipes, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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Herb Crusted Turkey Roast For One
Sausage and Pine Nut Dressing For One
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Other Single Serving Pie Recipes
Pumpkin Pie Recipe
Prep Time: 10 minutesCook Time: 50 minutes0 minutesTotal Time: 1 hourServings: 1 Pumpkin PieCalories: 446kcalIngredients
GRAHAM CRACKER CRUST
- 1/2 cup crushed graham cracker crumbs (may also use ginger snaps or digestive biscuits)
- 1 teaspoon granulated sugar
- 1 tablespoon butter melted
PUMPKIN PIE
- 3 tablespoons granulated sugar
- 1/8 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 large egg
- 1/4 cup canned 100% pure pumpkin
- 1/4 cup evaporated milk (may also use cream or regular milk)
- whipped cream (optional)
Instructions
- TO MAKE THE GRAHAM CRACKER CRUST
- Preheat oven to 350 degrees F (177 degrees C).
- Place graham cracker crumbs in a small bowl, add sugar and stir.
- Pour in the melted butter and stir.
- Press crust mixture into the bottom of a greased 8-ounce ramekin. Use the bottom of a spoon to make sure the crust is pressed tight.
- Bake crust in the oven for 8 minutes. Set aside to cool.
- TO MAKE THE PUMPKIN PIE
- Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
- Beat the egg in a separate medium-sized bowl. Add in the pumpkin and the sugar-spice mixture and mix well. Stir in the evaporated milk.
- Pour into the ramekin.
- Bake in the 350 degree preheated oven for 40 minutes or until knife inserted near center comes out clean.
- Cool on wire rack.
- Top with whipped cream if desired.
Nutrition
Serving: 1serving | Calories: 446kcal | Carbohydrates: 54g | Protein: 11g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 234mg | Sodium: 546mg | Potassium: 389mg | Fiber: 2g | Sugar: 49g | Vitamin A: 10305IU | Vitamin C: 3.8mg | Calcium: 211mg | Iron: 1.7mg Tried this recipe?Mention @OneDishKitchen or tag #onedishkitchen!
Ingredients
GRAHAM CRACKER CRUST
- 1/2 cup crushed graham cracker crumbs (may also use ginger snaps or digestive biscuits)
- 1 teaspoon granulated sugar
- 1 tablespoon butter melted
PUMPKIN PIE
- 3 tablespoons granulated sugar
- 1/8 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 large egg
- 1/4 cup canned 100% pure pumpkin
- 1/4 cup evaporated milk (may also use cream or regular milk)
- whipped cream (optional)
Instructions
- TO MAKE THE GRAHAM CRACKER CRUST
- Preheat oven to 350 degrees F (177 degrees C).
- Place graham cracker crumbs in a small bowl, add sugar and stir.
- Pour in the melted butter and stir.
- Press crust mixture into the bottom of a greased 8-ounce ramekin. Use the bottom of a spoon to make sure the crust is pressed tight.
- Bake crust in the oven for 8 minutes. Set aside to cool.
- TO MAKE THE PUMPKIN PIE
- Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
- Beat the egg in a separate medium-sized bowl. Add in the pumpkin and the sugar-spice mixture and mix well. Stir in the evaporated milk.
- Pour into the ramekin.
- Bake in the 350 degree preheated oven for 40 minutes or until knife inserted near center comes out clean.
- Cool on wire rack.
- Top with whipped cream if desired.
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.
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I would like to make several of these pumpkin desserts do they freeze well ?I have frozen pumpkin pie before in pieces and was not pleased with the results…….thanks for the recipes I do enjoy trying new recipes out but I do not make changes if any until I try the original recipes I don’t under stand how you can know it needs a change unless of course for health reason, but I do enjoy the idea’s I may try some after I first try the original. Thank and have a great day.
Hi Linda,
I have never tried to freeze this pumpkin pie so I can’t tell you how it would turn out.
Joanie
Feel foolish asking this but about how many graham crackers are in a sheet……I usually don’t buy a large box if that’s where the “sheets” are……sheets sound 😋 yummy……sometimes the individually wrapped small packages are my “portion control” helpers…..pumpkin anything is my fav……please help!! Camille
Hi Camille,
There are 4 small rectangular graham crackers in a sheet.
Two sheets of graham crackers will yield 1/2 cup crushed.
Hope this helps.
Joanie
Ohhhh so yummy a favorite at our house
I had tried another single serving pumpkin pie recipe a year ago and it wasn’t quite flavorful enough. I then made my own which was awful! Too much ginger!! I came across yours yesterday and it was delicious!! Thank you for sharing!
Linda, I’m so happy you enjoyed the pie. Thank you so much for letting me know!
Have a wonderful week.
Joanie
I tried with canned squash and followed your recipe and it was excellent Just thought you would like to know Thank you Joanie
Thank you for letting me know. I’m so glad you enjoyed the recipe.
Have you ever tried to substitute canned squash for the pumpkin It would probably be good too.
No, I haven’t tried that. If you do, I’d love to know how you liked it.
Crushed gingersnaps substituted for the Graham crackers make a great crust with the pumpkin.
Great idea! Thank you, Susan.
Can these be frozen? Can’t wait to try this!
Hi Cindy,
I hope you love the pumpkin pie! I’m not really sure if they can be frozen because I’ve never frozen them.
Dear Joanie, I must try your pumpkin pie for one. It looks so delicious. I have four boys and one husband. Not one of them likes pumpkin pie. WHAAAAATTTT? So I end up not making it and missing out because I know I’ll just eat the whole thing. And then… I won’t fit in my Christmas dress. Know what I’m sayin’? This recipe is perfect for me. XO
Such a great idea on the recipes for one section, and glad you are getting confirmation on it too! That’s always encouraging! Totally loving this pumpkin pie recipe, I am usually the only one in my family who eats it so this recipe for one is perfect!
This has my name all over it
It’s so good, Tasha – hope you get to give it a try!
I love pumpkin pie and so does one of my children, no one else. We need to try this out!
It’s funny, people either love pumpkin pie or they don’t. This recipe might be the perfect size for you guys. Thanks, Mandy!
I have everything I need but the graham crackers! And I already added those to my grocery shopping list! I can’t wait to try this recipe!!
Oh good, Jennifer – let me know what you think 🙂
These are so perfect!! Baking a whole pie is a bit ambitious sometimes, so this individual size is awesome 🙂
Thanks, Amanda!
I just love love love this!! I can never get enough Pumpkin Pie, so give me my own! So cute 🙂
Thank you, Becky!
There is something so magical about pumpkin season…well, maybe it’s not magical, but I find it to be a very special baking time of the year! I just love these adorable pumpkin pies for one and need one now in my life with a hot cup of coffee!
I look forward to baking with pumpkin all year. You’re right, it’s a special time. Thanks so much, Lora!
I do love these adorable little pies Joanie. And I’m so glad you’ll continue your single serving posts – college kids aren’t the only ones who may eat alone and could use these types of recipes.
Okay, this is dangerously good! I love that I can make just one of myself!
Ohmygosh YES! I’ve needed this recipe forever now and you’re pretty much a lifesaver! My husband and I always go nuts trying to finish off an entire pie and this is WAY more managable!
Sometimes an entire pie is just too much to finish. Thanks, Jenn.
Great idea to make one. Perfect way to portion control. Love that yours includes a crust too.
The pumpkin pie definitely needed a crust and I love the graham cracker taste with the pumpkin. You’re right, this size is great for portion control 🙂 Thanks, Christie!
This is perfect for a single serving, and it looks so delicious!
Thanks so much, Marye!
I love, love, love small batch recipes like this — especially for when my kids are away visiting their dad. Thank you.
Thank you, Sarah. Small batch recipes are so handy to have.
So up my ally! Single-serve mini treats are the best for this single gal 😉
Yay! Thanks, Rebecca 🙂
Today I was craving pumpkin pie yet didn’t want to make a whole pie this is genius!
Thank you, Adriana!
I love the idea of a graham cracker crust! Only problem with this recipe is I would want 5 of them! 🙂 Delicious!
I love the graham cracker taste with the pumkin, the flavors go well together. Thanks, Laura!
These look delicious! Love the single serving too!
Thanks, Debra. Single serving sizes are so great when you don’t want to commit to an entire dessert.