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This pumpkin pie for one bakes in a single ramekin, with a creamy, spiced filling in a crisp graham cracker crust. A real pumpkin pie made from scratch, crust and all, in a single serving.
Featured Comment
“It tastes really good and is very simple! I love this recipe. Definitely recommend it!”
– Brianna
Quick Look
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Equipment: 10-ounce ramekin
- Cook Method: Oven
- Servings: 1
- Difficulty: Easy
- Flavor Profile: Sweet, creamy pumpkin with warm cinnamon, ginger, and cloves, over a crisp, buttery graham cracker crust.
This single serve pumpkin pie tastes like the pie you wait all year for, made just for you in one ramekin.
Why You’ll Love This Single Serve Pumpkin Pie
This is the pumpkin pie I make when I want the real thing and it’s just me. I don’t have to wait for a holiday or a houseful of people to justify making a whole pie. It comes out of the ramekin with a creamy, custardy center and a crust that stays crisp, a whole pumpkin pie in a size meant for one.
It’s easy to make, and I built it from the ground up for a single ramekin, not by shrinking a full pie. I bake the graham cracker crust on its own first so it stays crisp under the filling, then pour in the custard, balanced around one whole egg so it sets smooth and tastes like pumpkin pie should. It’s from scratch, start to finish, and ready in about an hour.
For more single serving pies, try my apple pie for one or mini pecan pie. And if you’d rather have pumpkin in bar form, make my small batch pumpkin pie bars.
Ingredient Notes
Here’s what goes into this recipe for one pumpkin pie, and why each ingredient matters. If you have anything left over, our Leftover Ingredients Recipe Finder will help you use it up.
Pumpkin Purée: Use pure canned pumpkin, not pumpkin pie filling. Pie filling comes pre-sweetened and spiced, which would throw off the balance we built into this recipe. Save the rest of the can for a small pumpkin dump cake or a small batch of pumpkin muffins.
Egg: One whole egg sets the filling into a smooth custard. I built the recipe around a full egg rather than a fraction of one, so the amounts are balanced and there’s no half an egg to deal with.
Evaporated Milk: This is what gives the filling its creamy, custard texture. It’s thicker than regular milk and carries the richness of cream without the extra fat, so the pie sets firm instead of loose. Whole milk or heavy cream work too, with cream baking up a little richer.
Spices: We use cinnamon, ginger, and cloves so you can adjust each one to taste. Half a teaspoon of pumpkin pie spice works if that’s what you have.
How to store leftover pumpkin purée
- Refrigerate in an airtight container for 5 to 7 days.
- Freeze in labeled zip-top bags for up to 3 months.
- For small amounts, freeze 1-tablespoon portions in an ice cube tray, then move them to a bag.
For the Crust
Graham Cracker Crust: Graham cracker crumbs and butter press into a quick crust that bakes crisp under the filling.
Recipe Variations
Here are a few ways to change up this single serving pumpkin pie: skip the crust, make it gluten-free or dairy-free, or use a different cookie for the crust.
Crustless Pumpkin Pie For One
Skip the graham cracker crust and pour the filling straight into a greased 10-ounce ramekin. Bake it the same way, until the center is set with a slight jiggle. You get a smooth pumpkin custard you can eat right from the ramekin, and it’s naturally gluten-free.
Gluten-Free Pumpkin Pie For One
Swap the graham cracker crumbs for gluten-free graham crackers or gluten-free vanilla wafers. The crust presses in and bakes the same way. Skipping the crust makes it gluten-free too.
Dairy-Free Pumpkin Pie For One
Use canned coconut milk in place of the evaporated milk, and plant-based butter in the crust. The filling still sets into a smooth custard.
Different Cookie Crusts
Swap the graham cracker crumbs for the same amount of another crushed cookie. Gingersnaps are the one readers reach for most, since their spice plays well with the pumpkin, but Biscoff and vanilla wafers both work too. Each bakes into a crisp crust with its own flavor under the filling.
How To Make A Pumpkin Pie For One
These step-by-step photos show how to make a pumpkin pie for one in a ramekin. See the recipe card below for exact amounts and the full method.
Make the Crust
- Heat the oven to 350°F (177°C).
- Stir the graham cracker crumbs and sugar together in a small bowl. Pour in the melted butter and stir until the crumbs are evenly moistened.
- Press the crumbs firmly into the bottom of a greased 10-ounce ramekin, using the back of a spoon.
- Bake for 8 minutes, then set the ramekin aside to cool while you make the filling.
Make the Filling
- Stir the sugar, salt, cinnamon, ginger, and cloves together in a small bowl.
- In a separate bowl, beat the egg. Add the pumpkin purée and the sugar-spice mixture, and stir until smooth.
- Pour in the evaporated milk and stir until the filling is smooth and evenly combined.
- Pour the filling into the cooled crust.
Bake and Cool
- Bake for 40 minutes, until the tip of a sharp knife inserted near the center comes out clean.
- Cool the pie on a wire rack. Top with whipped cream, if using.
Expert Tips
Bake the crust first. Press the graham cracker crust into the ramekin and bake it on its own for 8 minutes before the filling goes in. That head start is what keeps it crisp under the custard instead of turning soft.
Grease the ramekin well. Butter the 10-ounce ramekin before the crust goes in. A well-greased dish means the crust releases cleanly and the pie is easy to serve or scoop.
Whisk the filling just until smooth. Stir the egg, pumpkin, and evaporated milk only until blended. Whipping air into it makes the custard puff while it bakes, then sink as it cools.
Check it with a knife. The pie is done when the tip of a sharp knife inserted near the center comes out clean. Take it out then and let it cool; it firms up as it settles.
Cool it before you chill it. Let the pie cool on a wire rack before moving it to the fridge. Cooling it gradually keeps the custard smooth on top.
RELATED: Thanksgiving For One Recipes
Troubleshooting
If your pumpkin pie for one isn’t turning out quite right, here’s how to fix the most common issues.
Why won’t my pumpkin pie set?
A soft, soupy center means the pie needs more time to bake or cool. The custard firms from the edges inward and keeps setting as it cools, so a filling that looks loose in the oven often sets on the counter. Bake until the tip of a sharp knife inserted near the center comes out clean, then let the pie cool fully before serving.
Why did my pumpkin pie crack?
Cracks mean the pie baked a little too long. The filling is an egg custard, so overbaking tightens the proteins and the surface splits as it cools. Take the pie out as soon as a knife inserted near the center comes out clean, and cool it at room temperature before chilling. A crack is only cosmetic, so cover it with whipped cream.
Why is the top of my pumpkin pie watery?
Water on top usually means the pie was overbaked or chilled while still warm. Overbaking squeezes moisture out of the custard, and moving a warm pie straight to the fridge lets steam collect on the surface. Bake just until a knife comes out clean, cool at room temperature first, then blot any moisture with a paper towel.
Frequently Asked Questions
Yes, you can make this small pumpkin pie a day or two ahead. Bake it, let it cool, then cover and refrigerate until you’re ready to serve. The custard firms up and the flavor settles as it chills.
Store the pie covered in the refrigerator for up to 3 days. Cover it with plastic wrap or foil so the crust doesn’t dry out.
Freezing isn’t recommended for this pie. The custard filling can turn watery and grainy after thawing, so it’s best made fresh and eaten within a few days.
Serve it cold or at room temperature. The custard sets fully once chilled, so a cold pie holds its shape, though a little warm is fine if you prefer it.
Yes, pumpkin pie needs to be refrigerated. The filling is an egg-and-dairy custard, so keep it chilled and don’t leave it at room temperature for more than about 2 hours.
Yes, you can make the filling up to 3 days ahead and keep it covered in the refrigerator. Give it a stir, pour it into the baked crust, and bake when you’re ready.
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, you can double this recipe to make two. Double all the ingredients and bake in two 10-ounce ramekins, or in one 5×5-inch baking dish. The baking time stays about the same, so check for doneness with a knife as usual.
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:
Made this pumpkin pie for one recipe? I’d love to know how it turned out. Leave a star rating and a comment below to tell me, and it helps other readers too. If you took a photo, tag us on (@onedishkitchen). I’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 or heavy cream or whole milk
- whipped cream, optional for topping
Instructions
Make the crust
- Preheat the oven to 350°F (177°C). Lightly grease a 10-ounce ramekin.
- Stir the graham cracker crumbs and sugar together in a small bowl. Add the melted butter and stir until the crumbs are evenly moistened.
- Press the crumbs firmly into the bottom of the ramekin, using the back of a spoon.
- Bake for 8 minutes, then set the ramekin aside to cool while you make the filling.
Make the Filling
- Stir the sugar, salt, cinnamon, ginger, and cloves together in a small bowl.
- In a separate bowl, beat the egg. Add the pumpkin purée and the sugar-spice mixture, and stir until smooth.
- Pour in the evaporated milk and stir until the filling is smooth and evenly combined.
- Pour the filling into the cooled crust.
Bake and cool
- Bake for 40 minutes, until the tip of a sharp knife inserted near the center comes out clean.
- Cool the pie on a wire rack. Top with whipped cream, if using.
Notes
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 use skim milk? Or can I freeze evaporated milk? cannot wait to try this recipe. Loved your banana bread.
I’m so glad you enjoyed the banana bread! For this recipe, I recommend using either evaporated milk or whole milk — skim milk doesn’t have enough fat, so the pie may not set properly. You could add a little cornstarch to help thicken it, but I haven’t tested it that way, so I can’t say for sure how much would be needed.
As for freezing evaporated milk, you can, but it will likely separate once thawed and become grainy or watery. It’s fine to use in cooked dishes like soups, sauces, or baked goods after freezing, but I wouldn’t use it in a custard-style pie like this one.
As always, another wonderful recipe. As a diabetic I especially appreciate the nutritional values you include. I have all your books, hope you’re coming out with another one in the future.
I’m so happy you enjoyed the recipe and find the nutritional info helpful! We’ve been talking about ideas for another cookbook, so stay tuned.
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!
Delicious! I cut back on the sugar in both the filling and the crust.
I used digestive cookies, as suggested, and substituted brown sugar in place of granulated.
Next time, I’d add a bit of vanilla to the pumpkin filling, but still, it was delicious!
I was only planning on eating 1/4 of the pie, but ended up eating the whole thing!!
Thanks so much for this easy recipe!! 🤗😋💕
Terrific recipe.
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!
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.
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!
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.
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.
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
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.
I’m so glad you enjoyed the pie. Thank you for your feedback. I bet the ginger spice was a great addition!
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
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.
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!
Thanks, Amanda!
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 🙂
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.