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This pumpkin pie for one is a single serve dessert with a creamy, spiced filling and a buttery graham cracker crust. A small pumpkin pie that’s easy to make and perfectly sized when you want just one slice.
Featured Comment
“It tastes really good and is very simple! I love this recipe. Definitely recommend it!”
– Brianna
Why You’ll Love This Recipe
- Easy to Make: This small pumpkin pie comes together with simple steps and basic ingredients.
- Quick Prep: Using canned pumpkin purée makes this single serve pie fast and convenient.
- Perfect Portion: A true pumpkin pie for one – no waste, no leftovers, just one satisfying slice.
- Warm Fall Flavor: Classic spices like cinnamon, ginger, and cloves bring traditional pumpkin pie taste in every bite.
This single serve pumpkin pie is one of my favorite fall desserts to bake when I want a warm, spiced treat fresh from the oven. Baked in a small ramekin, it’s rich, flavorful, and just the right size. If you’re searching for an easy pumpkin pie for one that tastes just like the classic, this recipe is the one to make.
Pumpkin season is the perfect time to try more fall favorites. If you love this pie, be sure to check out our other small batch pumpkin recipes like small batch pumpkin pie bars, small batch pumpkin muffins, mini pumpkin dump cake, single serving pumpkin coffee cake, and small batch pumpkin bars.
This single serving pie is also a great option for a small Thanksgiving celebration.
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: Use canned pumpkin purée, not pumpkin pie filling. Pie filling contains added sugar and spices. Use leftover pumpkin in a small pumpkin dump cake or small batch pumpkin muffins.
- Spices (Cinnamon, Ginger, Cloves): Provide classic pumpkin pie flavor. Use 1/2 teaspoon of pumpkin pie spice instead, if preferred.
- Evaporated Milk: Adds richness to the filling. Whole milk or cream can be used if needed.
How To Store Leftover Pumpkin Purée
- Refrigerate: Store in an airtight container for 5 to 7 days. Label with the date.
- Freeze: Scoop measured portions into zip-top bags or use an ice cube tray (1 tablespoon per section). Transfer frozen cubes to a zip-top bag.
- Use Within 3 Months: For best quality, use frozen pumpkin purée within 3 months.
For The Crust
See recipe card below for a full list of ingredients and measurements.
How To Make A Mini Pumpkin Pie
These step-by-step photos and instructions help you visualize how make an individual pumpkin pie. See the recipe card below for ingredient amounts and full recipe instructions.
- Preheat the oven: Set to 350°F (177°C).
- Make the crust: In a small bowl, mix graham cracker crumbs and sugar. Add melted butter and stir until combined. Press into the bottom of a greased 10-ounce ramekin using the back of a spoon.
- Bake the crust: Bake for 8 minutes, then remove from the oven and let cool.
- Mix the spices: In a small bowl, stir together sugar, salt, cinnamon, ginger, and cloves.
- Make the filling: In a medium bowl, beat the egg. Add pumpkin purée and the sugar-spice mixture. Stir in evaporated milk until smooth.
- Fill the crust: Pour the filling into the cooled crust.
- Bake the pie: Bake for 40 minutes, or until a knife inserted near the center comes out clean.
- Cool and serve: Let cool on a wire rack. Top with a small batch of whipped cream if desired.
Expert Tips
- Ramekin Size: Use a 10-ounce ramekin. A different size may affect baking time and texture.
- Pumpkin Purée Only: Use pure pumpkin purée, not pumpkin pie filling.
- Make Ahead: Prepare the filling up to 3 days in advance and refrigerate until ready to bake.
- Crustless Option: Skip the crust and bake just the filling for a quicker version.
Frequently Asked Questions
A 10-ounce ramekin works best for this recipe.
Yes, double the ingredients and use two 10-ounce ramekins or one 5×5 inch baking dish.
Yes, simply skip the crust and pour the filling directly into the greased ramekin.
Store it in the refrigerator for up to 3 days. Cover with plastic wrap or foil.
Yes, you can prepare the filling up to 3 days in advance and store it in the refrigerator.
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.
RELATED: Thanksgiving For One Recipes
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
- 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 , heavy cream or whole milk
- whipped cream, optional for topping
Instructions
Make the Crust
- Preheat the oven to 350°F (177°C).
- In a small bowl, mix graham cracker crumbs and sugar. Add melted butter and stir until combined. Press into the bottom of a greased 10-ounce ramekin using the back of a spoon.
- Bake the crust for 8 minutes. Remove and let cool.
Make the Filling
- In a small bowl, stir together sugar, salt, cinnamon, ginger, and cloves.
- In another bowl, beat the egg, then mix in pumpkin purée and the sugar-spice mixture. Stir in evaporated milk until smooth.
- Pour filling into the cooled crust.
- Bake for 40 minutes, or until a knife inserted near the center comes out clean.
- Cool on a wire rack. Top with whipped cream if desired.
Notes
- Ramekin Size: Use a 10-ounce ramekin (about 4 inches wide). A different size may affect baking time and texture.
- Pumpkin Purée Only: Use pure pumpkin purée, not pumpkin pie filling.
- Make Ahead: Prepare the filling up to 3 days in advance and refrigerate until ready to bake.
- Double It: Easily double the recipe to make two mini pies.
- Crustless Option: Skip the crust and bake just the filling for a quicker version.
- Use 1/2 teaspoon of pumpkin pie spice instead of individual spices, if preferred.
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.