This post may contain affiliate links. Please read our disclosure policy.
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.
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