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. 

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Ingredients

(amounts are listed in the recipe card at the bottom of the post)

all-purpose flour

salt

unsalted butter

ice water

cream cheese

canned pure pumpkin

granulated sugar

egg

milk (or half & half, or heavy cream)

vanilla extract

ground cinnamon

pumpkin pie spice

Optional – Whipped cream for topping

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

• mixing bowls
• rolling pin
• 6-inch pie pan
• scissors
• hand mixer or stand mixer
• wire cooling rack

How to make a Small 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.

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.

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.

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.

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

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.

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.

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

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

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