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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.

Scroll to bottom for full recipe card with ingredients.

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 pan, triple the recipe.

How to make small batch Pumpkin Pie:

For the crust:

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

Fill a cup with 3 tablespoons of ice water and set 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.

Pumpkin Pie for two recipe small batch - mix flour, salt and butter 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.

Pumpkin Pie for two recipe small batch - roll dough into a ball

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.

Pumpkin Pie for two recipe small batch - roll out the dough
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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.

Pumpkin Pie for two recipe small batch - place in the pie pan then trim the edge

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

Pumpkin Pie for two recipe small batch - pinch edges 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.

Pumpkin Pie for two recipe small batch - pour filling into crust

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

Pumpkin Pie for two recipe small batch - cool on a wire rack

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

Cut in half and top each piece with whipped cream.

Pumpkin Pie for two recipe small batch

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Yield: Serves 2

Pumpkin Pie and Homemade Crust

Pumpkin Pie for two recipe small batch - serves 2

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 cup all-purpose flour
  • 3/4 tsp salt
  • 4 Tbsp unsalted butter (melted)
  • 3 Tbsp cold ice water

For the filling:

  • 2 oz cream cheese (softened)
  • 1/2 cup canned pumpkin
  • 1/4 cup sugar
  • 1/8 tsp salt
  • 1 egg, slightly beaten
  • 2 Tbsp milk, half & half, or heavy cream
  • 1 Tbsp butter (melted)
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • Whipped cream for topping

Instructions

For the crust:

  1. Pre-heat the oven to 350 degrees F (180 C).
  2. Fill a cup with 3 tablespoons of ice water and set aside.
  3. Mix together the flour and salt.
  4. Pour the 4 tbsp 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 1 tbsp 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 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 in half and top each piece with whipped cream.

Notes

 

 

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Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 818Total Fat: 49gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 221mgSodium: 1387mgCarbohydrates: 82gFiber: 4gSugar: 30gProtein: 14g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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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

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 :)

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LEAH WIEBE

Monday 3rd of December 2018

what size can of pumpkin?

Zona

Tuesday 4th of December 2018

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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