Skip to Content

Small Pumpkin Pie

This Small Pumpkin Pie with homemade pie crust is golden brown, buttery, and flaky, but still crisp, and the filling tastes flavorful, light, and creamy with the addition of cream cheese.

Why I love this recipe

This recipe is the perfect size dessert for two any time of year. Add some store-bought whipped cream, or homemade whipped cream on top for a perfect fall treat, or intimate Thanksgiving dinner or Christmas dessert this holiday season. 

a small Pumpkin Pie in a small pie pan.
Small Pumpkin Pie

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

Have you seen my Cookbook?

Easy Home Cooking For Two - by Zona Cooks features 60 main dish recipes giving you two months' worth of simple homemade food that will impress any night of the week. NEW LOWER PRICE Check Cookbook Price

Substitutions

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.

Special Equipment used for this recipe

How to make a Mini Pumpkin Pie

For the flaky crust

Step 1 - Preheat the oven to 350 degrees F.

Step 2 - Fill a cup with the ice water and set aside.

Step 3 - In a medium bowl, mix together the flour and salt.

Step 4 - Pour the 4 tablespoons of melted butter into the flour mixture, and blend together with a fork until the mixture is crumbly.

flour, salt and butter mixed until crumbly.

Step 5 - Add the ice water one tablespoon at a time.

Step 6 - 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.

pie dough rolled into a ball.

Step 7 - Sprinkle some flour on a clean surface and roll out the dough, constantly flouring your rolling pin. Roll the dough out until it's at least 2-3 inches larger than your pie plate.

pie dough rolled out flat.

Step 8 - Carefully place the homemade pie dough into a 6-inch pie plate smoothing it out inside the pie plate and letting the edges overhang.

Step 9 - Cut the overhanging edges with scissors, but leave at least an inch overhanging the rim of your pie plate.

pie crust placed in the pie pan then edge trimmed.

Step 10 - Pinch the edges to make a pretty pattern around the top edge.

crust edges pinched to look pretty.

For the pie filling

Step 1 - In a large mixing bowl, beat the cream cheese with a hand mixer or stand mixer.

Step 2 - Add the pumpkin and beat until combined.

Step 3 - Add the sugar and salt, and beat until combined.

Step 4 - Add the egg mixed with the milk (half-and-half or cream), and 1 tablespoon melted butter, and beat until combined.

Step 5 - Finally, add the vanilla, cinnamon, and pie spice and beat until incorporated.

Step 6 - Pour the pumpkin pie filling into the prepared pie crust.

pumpkin pie filling poured into crust.

Step 7 - Bake for 60 minutes or until the center is almost set. It will be puffed up but will settle as it cools.

Step 8 - Place the pie on a wire rack and cool to room temperature.

Small Pumpkin Pie cooling on a wire rack.
Small Pumpkin Pie

Step 9 - Cut in half, top each piece with Cool Whip, and serve.

Pumpkin Pie

Pro Tips

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.

If you want to make a full-size pie in a 9-inch pie pan, triple the recipe.

Recipe FAQs

How do you keep a pumpkin pie crust from getting soggy on the bottom?

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.

You may also enjoy

a small Pumpkin Pie in a small pie pan.

Small Pumpkin Pie Recipe

This Small Pumpkin Pie with homemade pie crust is golden brown, buttery, and flaky, but still crisp, and the filling tastes flavorful, light, and creamy with the addition of cream cheese.
4.53 from 23 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 2
Calories 743 kcal

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
  • 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, constantly flouring your rolling pin. 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 the 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

  • 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.
  • If you want to make a full-size pie in a 9-inch pie pan, triple the recipe.

Nutrition

Serving: 1Calories: 743kcalCarbohydrates: 81gProtein: 12gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 188mgSodium: 1198mgPotassium: 300mgFiber: 4gSugar: 29gVitamin A: 10933IUVitamin C: 3mgCalcium: 100mgIron: 4mg
Share on Facebook Pin Recipe
Tried this recipe?Please consider Leaving a Review!
a photo of zona house.

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!

Read more about me...

Small Pumpkin Pie slices on two plates.
Small Pumpkin Pie
a small Pumpkin Pie on a counter top.
Small Pumpkin Pie
Small Pumpkin Pie slices on two plates, in a pie pan, and raw dough in a pie pan.
Small Pumpkin Pie
4.53 from 23 votes (22 ratings without comment)
Recipe Rating




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 :)