This delightful Small Pumpkin Pie features a homemade pie crust that is perfectly golden brown, showcasing a buttery and flaky texture that crumbles just right with each bite. The crust contrasts beautifully with the filling, which is not only flavorful but also light and creamy, thanks to a generous addition of cream cheese.
The blend of spices enhances the pumpkin’s natural sweetness, creating a comforting dessert that is sure to impress. Ideal for two on a cozy night in, this pie combines classic flavors with a sophisticated touch, making it a must-have for any fall celebration.
Table of Contents
- Why I love this recipe
- Expert tips
- Recipe FAQs
- Reader comments
- Process shots for Cream Cheese Pumpkin Pie
- You may also enjoy
Why I love this recipe
This recipe is the perfect sized dessert for two any time of year. Add some store-bought whipped cream, or homemade whipped cream on top for a perfect fall treat, an intimate Thanksgiving dinner, or Christmas dessert this holiday season.
Expert tips
You can use store-bought pie crust. Cut out a large circle from the store-bought pie dough that is at least 2-3 inches larger than your pie plate.
You can use homemade pumpkin pie spice instead of store-bought.
If you want to make a full-size pie in a 9-inch pie pan, triple the recipe.
Store leftovers in an airtight container, or wrapped tightly in plastic wrap, in the fridge for 4-5 days, or in the freezer for up to one month.
Recipe FAQs
If your crust is coming out soggy, try brushing the raw pie dough with beaten egg or egg white mixed with water before adding the filling. It creates a barrier over the crust and provides a layer of protection.
Yes, you can freeze pumpkin pie, whether it’s baked or not, because the fat and sugar keep it good. To freeze, let it cool, then wrap it super tight in plastic wrap and foil. Keep it frozen for about a month for the best taste. It’s fine longer, but may lose quality. To thaw, just pop it in the fridge for 12 hours or so.
Reader comments
Laura – Best mini pumpkin pie recipe. Made it last year, making it again this year! Happy Thanksgiving Zona!
JN – Hello! I have made this twice, and both times it was delicious.
Process shots for Cream Cheese Pumpkin Pie
For the pumpkin pie crust
For the pie filling
You may also enjoy
- Pumpkin Spice Coffee Cake
- Pumpkin Ginger Soup
- Pumpkin Roll Cake
- Crockpot Pumpkin Oatmeal
- Mini Peach Pies
As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.
Small Pumpkin Pie Recipe
Equipment
Ingredients
For the pie crust recipe
- 1 cup all-purpose flour
- ¾ teaspoon salt
- 4 Tablespoons unsalted butter (melted)
- 3 Tablespoons ice water
For the pie filling recipe
- 2 ounces cream cheese (softened)
- ½ cup canned pure pumpkin
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- 1 egg (slightly beaten)
- 2 Tablespoons milk (or half & half, or heavy cream)
- 1 Tablespoon butter (melted)
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- Optional – Whipped cream for topping
Instructions
For the crust
- Preheat the oven to 350 degrees F.
- Fill a cup with the ice water and set aside.
- In a medium bowl, mix together the flour and salt.
- Pour the 4 tablespoons of melted butter into the flour mixture, and blend together with a fork until the mixture is crumbly.
- Add the ice water one tablespoon at a time.Use a fork , and then your hands to form the mixture into a ball. It's ready to roll out when the mixture forms together but is still a bit crumbly.
- Roll out the dough on a lightly floured surface, flouring your rolling pin often. Flatten the dough out until it's at least 2-3 inches larger than your pie plate.
- Carefully place the dough into a 6-inch pie plate, smoothing it out inside the pie plate and letting the edges overhang.
- Cut the overhanging edges with scissors, but leave at least an inch overhanging the rim of your pie plate.
- Pinch the edges to make a pretty pattern around the top edge.
For the pie filling
- In a large mixing bowl, beat the cream cheese with a hand mixer or stand mixer.
- Add the pumpkin and beat until combined.
- Add the sugar and salt, and beat until combined.
- Add the egg mixed with milk (half-and-half or cream), and 1 tablespoon of melted butter, and beat until combined.
- Finally, add the vanilla, cinnamon, and pie spice and beat until incorporated.
- Pour the pumpkin filling into the prepared pie crust.
- Bake for 60 minutes or until the center is almost set. It will be puffed up but will settle as it cools.
- Place the pie on a wire rack and cool to room temperature.Cut in half, top each piece with whipped cream, and serve.
Video
Notes
- You can use store-bought pie crust. Cut out a large circle from the store-bought pie dough that is at least 2-3 inches larger than your pie plate.
- You can use homemade pumpkin pie spice instead of store-bought.
- If you want to make a full-size pie in a 9-inch pie pan, triple the recipe.
- Store leftovers in an airtight container, or wrapped tightly in plastic wrap, in the fridge for 4-5 days, or in the freezer for up to one month.
Nutrition
Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Maureen
Thursday 30th of September 2021
When you say use 1.5 can of pumpkin, can you please state the measurement. Thanks
Zona
Thursday 30th of September 2021
Hi Maureen, its 1/2 cup canned pumpkin.
JN
Saturday 11th of January 2020
Hello! I have made this twice and both times it was delicious. The first time, I just added 40g heavy cream and left out the butter, and reduced sugar to 40g. So creamy and tasty. The second time I only used 25g heavy cream + 17g milk, and reduced sugar further to 32g. Still very tasty and sweet enough, but texture was a little looser, but still creamy. Next time I will try how you suggested because I think the butter will have a nice flavor. My question...I would like to make this in a 9inch pan, and you mention increasing the recipe x 3. Wouldn’t doubling be enough? When I made your recipe and poured into the 6inch pan, I had about 1/4 cup batter leftover. Thank you!
Zona
Saturday 11th of January 2020
JN, I'm glad you are enjoying this recipe. I would try doubling the ingredients first for a 9 inch and then if it's not enough you can decide if you need the last 3rd as well. Let me know how it goes for you.
Laura Martinez
Wednesday 27th of November 2019
Best mini pumpkin pie, made it last year making it again this year!
Laura
Wednesday 27th of November 2019
Best mini pumpkin pie recipe, made it last year making it again this year! Happy Thanksgiving Zona!
Zona
Wednesday 27th of November 2019
Hi Laura, and thank you that is so nice to hear! Happy Thanksgiving to you too :)
sallyz
Tuesday 26th of November 2019
Laura, you need to read the questions more fully -- 1/2 can of pumpkin is very vague. What size can -- they can be purchased in 15oz cans or 8 oz can. So do I use half of the 15oz can (which would roughly be one 8oz can) or do I use half of the 8oz can (which would only be 4oz)? There's a big difference.
Zona
Tuesday 26th of November 2019
Hi Sallyz, this recipe calls for 1/2 cup of canned pumpkin, not a half can. Thanks :)