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!
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 pumpkin pie features a rich pumpkin custard flavored with warm cinnamon, ginger, and cloves which 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 recipe box below for 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.
- Ground cinnamon, ginger, and cloves: These spices are key to any good pumpkin pie recipe. You could use 1/2 teaspoon of pumpkin pie spice instead of these individual spices.
- Evaporated milk: Evaporated milk is traditionally used in pumpkin pie recipes and I love using it, however 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.
- This ingredients in this 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 1/4 of a cup of the canned pumpkin. Consider using the leftover pumpkin in any or all of these pumpkin recipes:
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.
RELATED: 15 Easy Dessert Recipes For One
Frequently Asked Questions
Yes we do! You might like to try any of these single serving holiday recipes:
Herb Crusted Turkey Roast For One
Sausage and Pine Nut Dressing For One
Mashed Potatoes For One
Cranberry Sauce For One
Pecan Pie For One
Apple Pie For One
For this pumpkin pie recipe, we use an 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.
RELATED: Cooking For One – Simple Tips For Solo Cooking
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!
Ingredients
GRAHAM CRACKER CRUST
- 1/2 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
- 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 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.
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.
I haven’t yet looked through your site yet because I am so excited that this format exists. I will be following and want you and your followers (who seem like a good bunch) to know that I appreciate your participation.
Love this! If I can’t have regular pie crust I don’t want any. Have used prepared pie crust occasionally. Thanks for all the recipes.
Joanie,
I enjoy your recipes so much. I love to cook and baking is a hobby. Since I lost my hubby and my siblings, it’s just me. So your recipes are a perfect size. I’m pretty good at cutting regular ones down, but yours are so much easier. Sometimes I do double them for the next day. You have a good friend, blessings
Hi Dot, I’m so happy you are finding the recipes helpful. Thank you so much for taking the time to let me know.
I love your recipes! Many times I’ll double them for my boyfriend and myself. We both have sweet tooth and don’t need the temptation of leftover dessert.
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
No one else likes pumpkin pie in my house. Every Thanksgiving I make myself an individual one to enjoy! If someone else would like some too, it is easy to just make a few more. Pumpkin pie is one of my favorites and this recipe is delicious and easy!!!
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.