All the wonderful flavors and ingredients you'll find in a traditional pumpkin pie recipe can be found in this perfectly rich and smooth "pumpkin pie for one"!
Pumpkin pie is a Thanksgiving tradition and our holiday meal wouldn't be complete without one. It's a classic dessert and one of the most popular autumn pie recipes of all.
I've taken the pumpkin pie I've been making for years and scaled down the ingredients to serve one. This mini pumpkin pie features a rich pumpkin custard flavored with warm cinnamon, ginger, and cloves and rests on a simple, buttery graham cracker crust
Why This Recipe Works
- This perfectly portioned, single serving pie is so incredibly delicious and very easy to make.
- The pie is a scaled-down version of a traditional pumpkin pie made with pumpkin pie spices and a wonderful graham cracker crust.
- It's a tried and true recipe. This pumpkin pie for one recipe has been on our website for years and it's one of our favorite go-to holiday recipes.
RELATED: Single Serving Comfort Food Recipes
What You'll Need For The Filling
Ingredient Notes
See the recipe box below for the full ingredient list, ingredient amounts, and full recipe instructions.
- Graham cracker crumbs, butter, and sugar: These 3 ingredients are used to make the crust. You could also use ginger snaps, vanilla wafers, or digestive biscuits.
- Pumpkin: Canned pumpkin is best in this pumpkin pie recipe. Make sure to use pumpkin purée and not pumpkin pie filling which contains added sugar.
- Egg: An egg sets up the pumpkin pie filling. It gives the filling its rich, luxurious texture.
- Ground cinnamon, ginger, and cloves: These spices are key to any good pumpkin pie recipe. You could use ½ teaspoon of pumpkin pie spice instead of these individual spices.
- Evaporated milk: Evaporated milk is traditionally used in some of the best pumpkin pie recipes and I love using it here too. You could use cream or whole milk instead.
What You'll Need For The Crust
Expert Tips
- Use pumpkin purée and not pumpkin pie filling.
- We recommend using a 10-ounce ramekin which measures 4-inches in diameter in this single serving pumpkin pie recipe. The size dish you use matters. Using a smaller dish or a much larger dish will affect the baking time, pie consistency, and quality of your dessert.
- The pumpkin pie filling can be made up to 3 days in advance and stored in the refrigerator.
- The ingredients in this mini pumpkin pie recipe can be doubled if you would like to make two mini pies.
- If you want to make a crustless pumpkin pie, just make the filling and not the crust.
RELATED: Thanksgiving For One Recipes
What To Do With Leftover Canned Pumpkin
You'll only use about ¼ of a cup of the canned pumpkin. Consider using the leftover pumpkin in any or all of these pumpkin recipes:
- Pumpkin Spice Granola
- Pumpkin Cheesecake For One
- Pumpkin Coffee Cake with Streusel Topping For One
- Pumpkin Soup 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.
What To Do With Leftover Graham Crackers
RELATED: 15 Easy Dessert Recipes For One
Frequently Asked Questions
For this pumpkin pie recipe, we use a 10-ounce ramekin which measures 4-inches in diameter and is 2-inches tall.
For best results, use a baking dish of similar size or if you have ramekins or oven-safe dishes that are smaller than 10-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.
Don't make the crust and just make the filling. Pour the pumpkin pie filling into a lightly buttered ramekin and bake as directed in the recipe.
There are a few signs a pumpkin pie gives us to let us know it is done baking.
* The edges of the filling will be slightly domed while the middle might be a little sunken in.
* When you gently nudge the pie, there should be a little jiggle in the middle but not a sloshing of liquid.
* A knife inserted in the center should come out clean.
Sometimes a pumpkin pie will look like it has water on top of the pie. This happens when the pie was overbaked, or when it was placed in the refrigerator before cooling.
RELATED: Cooking For One – Simple Tips For Solo Cooking
Serving Suggestions
Serve this pumpkin pie as a part of your Thanksgiving meal. Here are a few of our easy turkey recipes:
Several single serving traditional holiday side dishes:
Other traditional holiday desserts:
Other Single Serving Pie Recipes
If you’ve tried this 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
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Video
Equipment
Ingredients
GRAHAM CRACKER CRUST
- ¼ cup graham cracker crumbs (may also use ginger snaps or digestive biscuits)
- 1 teaspoon granulated sugar
- 1 tablespoon salted butter melted
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 (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 10-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 for 40 minutes or until knife inserted near center comes out clean.
- Cool on wire rack.
- Top with whipped cream if desired.
Notes
- Use pumpkin purée and not pumpkin pie filling.
- We recommend using a 10-ounce ramekin which measures 4-inches in diameter in this single serving pumpkin pie recipe. The size dish you use matters. Using a smaller dish or a much larger dish will affect the baking time, pie consistency, and quality of your dessert.
- The pumpkin pie filling can be made up to 3 days in advance and stored in the refrigerator.
- This ingredients in this pumpkin pie recipe can be doubled if you would like to make two mini pies.
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.
J. Hegyi says
Terrific recipe.
Betty M says
I love this dessert. I made it for the first time two days ago it came out perfect and am already craving it again. Thank you!
Beverly says
Made it again last night with the 1/4 cup of pumpkin i had left. Didn't make a crust but sprinkled the Biscoff cookie crumbs on top after removing from oven. Used a little smaller custard cup this time, about 5 oz. We enjoyed it just as well as the first time.
Beverly says
Made it for Thanksgiving dinner.
Same recipe but divided into two 6 oz custard cups. Instead of graham cracker crumbs, used Biscoff cookie crumbs. Worked well. Baked for 25 minutes. Used 3/4 tsp. Pumpkin pie spice. After chilling overnight topped with Maple Vanilla whipped cream. Yum!
Nancy says
A little different (maybe it is the graham cracker crust) but still good. Would make again b/c the taste is good and small portion. Now with leftover pumpkin I am looking forward to trying the pumpkin soup.
Lois Hiscock says
Thank you for these recipes. First, many of the recipes are appealing to me and are dishes that I like. Second, I get tired of throwing out leftovers. I grew up in a family of 7 and we very seldom had leftovers, so I don't really care for too many leftover dishes.
I can't wait to try some of these that I have printed off. I am ordering your cookbook too.
Dev Levine says
Thank you for breaking down the recipe for one serving. In the past never made a crust but would sprinkle ginger cookie crumbs on the top
Cairn says
Hello, from Ontario, love your recipes, and thought process. Enjoyed this pie, and I used a 1/4 tsp of ginger spice to the crust, since I didn't have ginger snaps, turned out great! Thanks again.
Joanie Zisk says
I'm so glad you enjoyed the pie. Thank you for your feedback. I bet the ginger spice was a great addition!
CONNIE VERDUGO says
Thank you for your recipes for one you are the best, now I don't have to waste food. I've been use to cooking large meals now all are either buying there meals or live on there own. only cook big meals on holidays. The recipes are very good and easy to follow and make. Thank you again