Dessert

Pumpkin Pie Recipe For Two Small Batch

Pumpkin Pie

This Pumpkin Pie recipe is the perfect small batch size for two people. The homemade crust is buttery and flaky, but still crisp and the filling tastes flavorful, light and creamy with the addition of cream cheese.

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Add some whipped cream on top for a perfect fall or intimate Thanksgiving dessert. If you want to make this recipe in a full 9 inch pie, adjust the serving size to 6 on the recipe card below.

 

How to make small batch Pumpkin Pie:

For the crust:

Pre-heat the oven to 350 degrees F (180 C).

 

Set a cup with 3 tablespoons of ice water aside.

 

Mix together the flour and salt.

 

Pour the melted butter into the flour mixture, and blend together with a fork until the mixture is crumbly.

flour, salt and butter mixed in a bowl until crumbly

 

Add the ice water one tablespoon at a time.

 

Use a fork and then your hands to form the mixture into a ball. When the mixture forms together but is still a bit crumbly, it’s ready to roll out.

dough rolled into a ball on a lightly floured counter top

 

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 more in diameter than your pie plate.

pie crust dough rolled out flat next to a rolling pin and pie pan

 

Carefully place the dough into a 6 inch pie plate smoothing it out inside the pie plate and letting the edges overhang. Click here for a 6 inch pie plate.

 

Cut the overhanging edges with scissors, but leave at least an inch or so overhanging the rim of your pie plate.

pie crust dough in a pie pan with the edges trimmed off laying on the counter with shears

 

Pinch the edges to make a pretty pattern around the top edge. I poked the crust with a fork but it isn’t necessary.

pie crust dough in a pie pan with the edges pinched to look pretty

 

For the pie filling:

In a large mixing bowl, beat the cream cheese with a hand 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 melted butter, and beat until combined.

 

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

 

Pour the filling into the prepared pie crust.

a pie pan filled with pie crust and pumpkin pie batter on a counter top

 

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

a baked pumpkin pie cooling on a wire rack on a counter

 

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

 

Cut into slices and top each piece with a generous amount of whipped cream.

 

 

Pumpkin Pie for two recipe small batch

 

 

 

Yield: 2 servings

Pumpkin Pie and Homemade Crust

Pumpkin Pie and Homemade Crust
This Pumpkin Pie recipe is the perfect small batch size for two people. The crust is buttery and flaky, but still crisp and the filling tastes flavorful, light and creamy with the addition of cream cheese. Add some whipped cream on top for a perfect fall or intimate Thanksgiving dessert.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

For the crust:

  • 1 cups all-purpose flour
  • 3/4 teaspoons salt
  • 4 Tablespoons butter (unsalted)
  • 3 Tablespoons cold ice water

For the filling:

  • 2 oz cream cheese (softened)
  • 1/2 cup canned pumpkin
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 1 egg, slightly beaten
  • 2 Tablespoons heavy cream
  • 1 Tablespoon butter (melted)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • Whipped cream for topping

Instructions

For the crust:

  1. Pre-heat the oven to 350 degrees F (180 C).
  2. Set a cup with 3 tablespoons of ice water aside.
  3. Mix together the flour and salt.
  4. Pour the melted butter into the flour mixture, and blend together with a fork until the mixture is crumbly.
  5. Add the ice water one tablespoon at a time.
  6. Use a fork and then your hands to form the mixture into a ball. When the mixture forms together but is still a bit crumbly, it's ready to roll out.
  7. Sprinkle some flour on a clean surface and roll out the dough, constantly flouring your rolling pin.
  8. Roll the dough out until it's at least 2-3 inches more in diameter than your pie plate.
  9. Carefully place the dough into a 6 inch pie plate smoothing it out inside the pie plate and letting the edges overhang. Click here for a 6 inch pie pan.
  10. Cut the overhanging edges with scissors, but leave at least an inch or so overhanging the rim of your pie plate.
  11. Pinch the edges to make a pretty pattern around the top edge.

For the pie filling:

  1. In a large mixing bowl, beat the cream cheese with a hand mixer.
  2. Add the pumpkin and beat until combined.
  3. Add the sugar and salt, and beat until combined.
  4. Add the egg mixed with the milk (half-and-half or cream), and melted butter, and beat until combined.
  5. Finally, add the vanilla, cinnamon, and pie spice and beat until incorporated.
  6. Pour the filling into the warm prepared pie crust.
  7. Bake for 60 minutes or until the center is almost set. It will be puffed up but will settle as it cools.
  8. Place the pie on a wire rack and cool to room temperature.
  9. Cut into slices and top each piece with a generous amount of whipped cream.

Notes

 

 

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Nutrition Information:

Yield:

2

Amount Per Serving:Calories: 728 Saturated Fat: 24g Cholesterol: 189mg Sodium: 1398mg Carbohydrates: 77g Fiber: 1g Sugar: 27g Protein: 12g

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4 Comments

  • Reply
    Laura Martinez
    November 24, 2018 at 12:23 pm

    Hi! How much milk do we add to the filling? I used this recipe a couple of days ago and I could have sworn I saw a quantity. Please let me know it was such a delicious recipe and I would like to make another one! 🙂

    • Reply
      Zona
      November 24, 2018 at 12:31 pm

      Hi Laura, the recipe card is located at the very bottom of the post with all the ingredients listed there. Thanks.

  • Reply
    LEAH WIEBE
    December 3, 2018 at 8:54 pm

    what size can of pumpkin?

    • Reply
      Zona
      December 4, 2018 at 7:27 am

      Hi Leah. This recipe calls for a 1/2 cup of canned pumpkin. All of the ingredients can be found in the recipe card at the bottom of the post. Thanks for your question.

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