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Enjoy the flavors of fall with this Pumpkin Pie for One! Made with a graham cracker crust and a creamy, spiced filling, this single serve pumpkin pie bakes beautifully in a ramekin for a perfectly satisfying treat.
This small pumpkin pie recipe is packed with rich, smooth flavor, making it a personal favorite. It’s incredibly delicious on its own and even better with a dollop of whipped cream.
With pumpkin season in full swing, you might be craving more than just one pumpkin treat! Be sure to check out our other pumpkin recipes, like our small batch Pumpkin Pie Bars, bakery-style Pumpkin Muffins, Mini Pumpkin Dump Cake, single serving Pumpkin Coffee Cake, and our moist Pumpkin Bars.
This pumpkin pie is perfect for an intimate Thanksgiving celebration just for you.
Why You’ll Love This Recipe
- Easy to Make: With simple instructions, this recipe is perfect whether you’re a beginner or an experienced cook.
- Quick to Prepare: Using canned pumpkin puree makes this dessert come together fast.
- Perfectly Sized: Made just for one, so you can enjoy a slice without leftovers.
- Fall Flavor in Every Bite: Spiced with cinnamon, ginger, and cloves, this pie brings the warm, comforting flavors of the season.
“Pumpkin Pie for One” is our perfectly sized version of the classic dessert, ideal for when you want a personal slice of fall. This single serving pie brings you the warm, spiced flavors of pumpkin, cinnamon, ginger, and cloves in a buttery crust—all the flavors you love without needing to bake a whole pie. Whether you’re cooking just for yourself, trying a new recipe, or watching portion sizes, this mini pumpkin pie gives you all the satisfaction of the traditional version in a perfectly portioned treat. It’s a wonderful way to enjoy the taste of the season, just for you.
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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: Canned pumpkin purée is ideal for this recipe. Be sure to use pumpkin purée, not pumpkin pie filling, as pie filling has added sugar and spices. If you’ve got leftover pumpkin, use it to make a Pumpkin Dump Cake or Pumpkin Muffins.
- Egg: The egg helps set the pumpkin pie filling, giving it a smooth, creamy texture.
- Ground Cinnamon, Ginger, and Cloves: These spices bring the classic pumpkin pie flavor. You can substitute them with 1/2 teaspoon of pumpkin pie spice if you prefer.
- Evaporated Milk: Traditionally used in many pumpkin pie recipes, evaporated milk gives a rich flavor here too. Cream or whole milk can be used as alternatives if needed.
For The Pie Crust
- Graham Cracker Crumbs, Butter, and Sugar: These three ingredients make up the mini graham cracker crust. Feel free to substitute with crushed ginger snaps, vanilla wafers, or digestive biscuits. You can adjust the sugar level to taste or try a sugar alternative like stevia for a lower-sugar option. Consider using extra graham crackers in Cheesecake Bars or Sweet Potato Pie.
Storing And Freezing Leftover Pumpkin Purée
Refrigerating Pumpkin Purée: Once opened, canned pumpkin purée can last 5 to 7 days in the fridge. For the best results, transfer it to an airtight container and label it with the date you opened it.
Freezing for Long-Term Storage: To keep it longer, freeze your pumpkin purée in portions. Place measured amounts into zip-top bags, label with the date, and freeze.
Ice Cube Tray Tip: For small portions, spoon 1 tablespoon of purée into each section of an ice cube tray and freeze. Once frozen, pop the cubes into a zip-top bag. These are perfect for adding to smoothies or using in recipes as needed.
Freezer Shelf Life: Frozen pumpkin purée will keep its best quality for up to 3 months.
How To Make A Mini Pumpkin Pie
These step-by-step photos and instructions help you visualize how make a pumpkin pie. See the recipe box below for ingredient amounts and full recipe instructions.
Make the Crust
- Preheat your oven to 350°F (177°C).
- In a small bowl, combine the graham cracker crumbs and sugar, then stir. Pour in the melted butter and mix until well combined.
- Press the crust mixture firmly into the bottom of a greased 10-ounce ramekin. Use the back of a spoon to ensure the crust is evenly pressed.
- Bake the crust for 8 minutes. Remove from oven and let it cool.
Make the Pumpkin Pie Filling
- In a small bowl, mix together the sugar, salt, cinnamon, ginger, and cloves.
- In a medium bowl, beat the egg, then add the pumpkin purée and the sugar-spice mixture. Mix well, then stir in the evaporated milk until smooth.
- Pour the filling into the prepared ramekin.
- Bake for 40 minutes, or until a knife inserted near the center comes out clean. Let the pie cool on a wire rack.
- Top with whipped cream if desired before serving.
Expert Tips
- Choosing the Right Ramekin: For this recipe, a 10-ounce ramekin (about 4 inches in diameter) works best. The size of your dish can affect baking time and pie texture.
- Pumpkin Purée: Be sure to use pure pumpkin purée—not pumpkin pie filling—to get the perfect flavor and texture.
- Make Ahead Option: You can prepare the pumpkin pie filling up to 3 days in advance. Store it in the refrigerator for easy assembly when you’re ready to bake.
- Scaling Up: This recipe doubles easily if you want to make two mini pies—perfect for sharing!
- Crustless Variation: For a crustless pumpkin pie, simply skip the crust and follow the filling instructions. You’ll get the same delicious flavor with even less prep!
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What To Serve With Pumpkin Pie
This small pumpkin pie is delicious warm or chilled. Top it with a little whipped cream or a scoop of vanilla ice cream, and sprinkle with cinnamon for an extra special touch.
If you’re making this pie for Thanksgiving, here are a few ideas for what to serve alongside it:
- Turkey Options: Try pairing with a Turkey Tenderloin, Turkey Cutlet, Roast Turkey Breast, or a simple Turkey Roast.
- Holiday Sides: Add some classic sides like Carrot Soufflé, Mashed Potatoes, Buttery Sautéed Green Beans, Sweet Potato Casserole, or Cranberry Sauce.
- More Dessert Ideas: For a little dessert variety, serve this pie with a Pecan Pie for One, Mini Dutch Apple Pie, or Sweet Potato Pie for One.
Frequently Asked Questions
A 10-ounce ramekin, about 4 inches in diameter, works best for this recipe. Using a different size may affect baking time and pie texture.
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.
Yes, you can prepare the filling up to 2 days in advance. Store it in the refrigerator until you’re ready to bake.
Cover the pie and store it in the refrigerator for up to 2-3 days. You can enjoy it chilled or reheat it gently in the microwave.
Absolutely! Just skip the crust instructions and follow the filling steps. You’ll get the same delicious flavor with a quicker prep.
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.
Yes, doubling the ingredients will make two mini pies. Just bake each pie in a separate ramekin or use one 5×5 inch baking dish.
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 (or use ginger snaps or digestive biscuits)
- 1 teaspoon granulated sugar
- 1 tablespoon salted butter -melted
For the pumpkin pie
- 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 (or use cream or regular milk)
- whipped cream (optional)
Instructions
Make the crust
- Preheat oven to 350 degrees F (177 degrees C).
- In a small bowl, combine the graham cracker crumbs and sugar, then stir.
- Pour in the melted butter and mix until well combined.
- Press the crust mixture firmly into the bottom of a greased 10-ounce ramekin. Use the back of a spoon to ensure the crust is evenly pressed.
- Bake the crust for 8 minutes. Remove from oven and let it cool.
Make the pumpkin pie
- In a small bowl, mix together the sugar, salt, cinnamon, ginger, and cloves.
- In a medium bowl, beat the egg, then add the pumpkin purée and the sugar-spice mixture. Mix well, then stir in the evaporated milk until smooth.
- Pour the filling into the prepared ramekin.
- Bake at 350° F for 40 minutes, or until a knife inserted near the center comes out clean.
- Let the pie cool on a wire rack.
- Top with whipped cream if desired before serving.
Notes
- Choosing the Right Ramekin: For this recipe, a 10-ounce ramekin (about 4 inches in diameter) works best. The size of your dish can affect baking time and pie texture.
- Pumpkin Purée: Be sure to use pure pumpkin purée—not pumpkin pie filling—to get the perfect flavor and texture.
- Make Ahead Option: You can prepare the pumpkin pie filling up to 3 days in advance. Store it in the refrigerator for easy assembly when you’re ready to bake.
- Scaling Up: This recipe doubles easily if you want to make two mini pies—perfect for sharing!
- Crustless Variation: For a crustless pumpkin pie, simply skip the crust and follow the filling instructions. You’ll get the same delicious flavor with even less prep!
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.