Pumpkin Pie For One
This single serve pumpkin pie is a real pumpkin pie made from scratch for one, with a creamy, spiced filling in a graham cracker crust. It bakes in a 10-ounce ramekin.
Servings: 1 serving
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.
Video
Notes
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.
To double this recipe: double the ingredients and use two 10-ounce ramekins or one 5x5 inch baking dish.
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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