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Indulge in a personal taste of fall bliss with this Small Pumpkin Pie recipe! Forget sharing – this pumpkin pie for one masterpiece boasts a crisp graham cracker pie crust cradling creamy, spiced pumpkin filling, delivering fall flavors in every bite. Baked in a cozy ramekin, it’s perfect for single serve indulgence. Grab your fork and savor this simple, delicious treat, just for you!
Bursting with flavor, this small pumpkin pie recipe is my favorite. It’s rich, smooth, and incredibly delicious – especially when topped with whipped cream.
Pumpkin season is here, and if you’re craving more than just this pumpkin pie for one, don’t miss our other pumpkin delights! Be sure to try our small batch Pumpkin Pie Bars, the delightful single serving Pumpkin Coffee Cake, and our irresistibly moist small batch Pumpkin Bars.
For a festive, intimate Thanksgiving celebration just for one, this pumpkin pie is ideal.
Table of Contents
- Why You’ll Love This Small Pumpkin Pie Recipe
- Pumpkin Pie For One: Savor The Season In A Single Serving
- Pumpkin Filling Ingredients
- Pie Crust Ingredients
- What To Serve With Pumpkin Pie
- Expert Tips
- Frequently Asked Questions
- How To Store And Extend The Shelf-Life Of Pumpkin Purée
- Ways To Use Leftover Ingredients
- Other Single Serving Pie Recipes
- Small Pumpkin Pie Recipe
Why You’ll Love This Small Pumpkin Pie Recipe
- Simplicity: Easy to follow instructions make this recipe accessible for both novice and experienced cooks.
- Quick Preparation: The use of canned pumpkin puree speeds up the process, making it perfect for a quick dessert.
- Perfectly Portioned: Designed for one, this recipe ensures you enjoy the taste without the temptation of overindulgence.
- Seasonal Flavor: Infused with spices like cinnamon, ginger, and cloves, this pie offers the warm flavors associated with fall and winter.
Pumpkin Pie For One: Savor The Season In A Single Serving
“Pumpkin Pie for One” is our special take on the classic dessert, perfectly sized for individual enjoyment. This single serving pumpkin pie lets you indulge in the rich, spiced flavors of pumpkin, cinnamon, ginger, and cloves, all within a buttery crust. It’s the ideal solution for those moments when you crave something sweet but don’t want to bake a whole pie. Whether you’re cooking for just yourself, experimenting with a new recipe, or mindful about portions, this mini pumpkin pie provides all the joy of the traditional version in a perfectly portioned serving. It’s a delightful way to savor the taste of the season, tailored for one.
RELATED: Single Serving Comfort Food Recipes
Pumpkin Filling Ingredients
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 mini graham cracker pie crust. You could also use ginger snaps, vanilla wafers, or digestive biscuits. Adjust the sugar to your taste or consider using alternatives like stevia for a lower-sugar version.
- 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 1/2 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.
If you have any ingredients leftover from this small pumpkin pie recipe, check out our Leftover Ingredients Recipe Finder.
Pie Crust Ingredients
What To Serve With Pumpkin Pie
Indulge in this small pumpkin pie either warm or chilled, pairing it with whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon adds a comforting touch, making any day feel extraordinary.
Looking to serve this single serving pumpkin pie at your Thanksgiving feast? Here’s what you can pair it with:
- Turkey Options: Turkey Tenderloin, Turkey Cutlet, Roast Turkey Breast, Turkey Roast
- Holiday Sides: Carrot Soufflé, Mashed Potatoes, Buttery Sautéed Green Beans, Sweet Potato Casserole, Cranberry Sauce
- Dessert Choices: Pecan Pie For One, Mini Dutch Apple Pie, Sweet Potato Pie For One
These combinations are ideal for a festive Thanksgiving meal or to make any day feel extra special.
Expert Tips
- Ramekin Size: For this single serving pumpkin pie recipe, a 10-ounce ramekin measuring 4 inches in diameter is recommended. The dish size affects baking time, pie consistency, and dessert quality.
- Pumpkin Purée: Use pure pumpkin purée, not pumpkin pie filling, to achieve the desired taste and texture.
- Advance Preparation: The pumpkin pie filling can be prepared up to 3 days ahead and stored in the refrigerator, making for easy assembly.
- Serving Options: The ingredients in this mini pumpkin pie recipe can be doubled to create two mini pies, perfect for sharing.
- Crustless Option: For a crustless pumpkin pie, simply follow the filling instructions and omit the crust. Enjoy the same rich flavor with fewer steps!
RELATED: Thanksgiving For One Recipes
RELATED: 15 Easy Dessert Recipes For One
Frequently Asked Questions
For this mini 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 10-ounce ramekin and bake as directed in the recipe.
Yes, you can use 1/2 teaspoon of pumpkin pie spice to replace the cinnamon, ginger, and cloves.
Determining when a pumpkin pie is perfectly baked is essential for achieving that deliciously soft texture. Here are the signs to look for:
Edges of the Filling: The edges of the pie will be slightly domed, while the middle may be a bit more sunken. This contrast in texture is normal and indicates cooking progress.
Gentle Nudge Test: When you gently shake the pie, the center should exhibit a slight jiggle but not a liquidy slosh. The movement should be subtle, resembling a soft set gelatin.
Knife Test: Insert a knife into the center of the pie. It should come out clean, without clinging to any wet batter. This is a classic test used for various baked goods and is highly effective for pumpkin pie.
These easy-to-spot signs will help you bake your pumpkin pie to perfection, ensuring a scrumptious dessert that holds its shape while offering a tender and creamy bite.
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.
Yes, this mini pumpkin pie can be made a day in advance, making it perfect for holiday preparations.
How To Store And Extend The Shelf-Life Of Pumpkin Purée
- Storing Leftover Pumpkin Purée in the Fridge: 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.
- Freezing Pumpkin Purée: 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.
- Ice Cube Tray Hack: For more precise portioning, spoon 1 tablespoon of purée into each section of an ice cube tray and freeze. Once solid, pop the cubes into a zip-top bag. They’re perfect for dropping into smoothies or thawing for recipes.
- Freezer Shelf-Life: Frozen pumpkin purée will keep its quality for up to 3 months.
This information should help you get the most out of your pumpkin purée, minimizing waste and maximizing utility.
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
Other Single Serving Pie Recipes
Looking to explore more individualized pie flavors? Dive into these delicious single serving pie recipes that are perfect for satisfying a solo sweet craving or serving up a personalized treat for guests:
Each of these pies is crafted to serve one, ensuring fresh flavors and perfect portions every time. Explore these recipes for a delightful variety of tastes to suit any mood or occasion.
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!
Small Pumpkin Pie
Watch How To Make This
Equipment
Ingredients
For the crust
- ¼ cup graham cracker crumbs (may also 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 (may also use cream or regular milk)
- whipped cream (optional)
Instructions
Make the 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.
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
- Ramekin Size: For this single-serving pumpkin pie recipe, a 10-ounce ramekin measuring 4 inches in diameter is recommended. The dish size affects baking time, pie consistency, and dessert quality.
- Pumpkin Purée: Use pure pumpkin purée, not pumpkin pie filling, to achieve the desired taste and texture.
- Advance Preparation: The pumpkin pie filling can be prepared up to 3 days ahead and stored in the refrigerator, making for easy assembly.
- Serving Options: The ingredients in this mini pumpkin pie recipe can be doubled to create two mini pies, perfect for sharing.
- Crustless Option: For a crustless pumpkin pie, simply follow the filling instructions and omit the crust. Enjoy the same rich flavor with fewer steps!
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.
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!