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a mini pumpkin pie on a white plate next to a bowl of small miniature pumpkins.
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4.84 from 31 votes

Small Pumpkin Pie

Satisfy your sweet tooth with our single serve pumpkin pie recipe—easy, delicious, and just the right size for a flavorful autumn treat!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: mini pumpkin pie, pumpkin pie, pumpkin pie for one, single serve pumpkin pie, single serving pumpkin pie, small pumpkin pie, Thanksgiving dessert
Servings: 1 serving
Author: Joanie Zisk

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
  • teaspoon salt
  • ½ teaspoon ground cinnamon
  • teaspoon ground ginger
  • 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.

Video

Notes

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!

Nutrition

Serving: 1serving | Calories: 436kcal | Carbohydrates: 54g | Protein: 11g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 234mg | Sodium: 546mg | Potassium: 389mg | Fiber: 2g | Sugar: 49g | Vitamin A: 10305IU | Vitamin C: 3.8mg | Calcium: 211mg | Iron: 1.7mg

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