Dessert/ Dinner for Two

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 the bottom for a full recipe card.

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.

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

Pumpkin Pie for two recipe small batch

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

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5 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.

  • Reply
    Crockpot Cornish Game Hens and Veggies Recipe for Two • Zona Cooks
    July 5, 2019 at 3:58 pm

    […] a dessert to go with it? Try this Pumpkin Pie for Two or this Apple Pie for […]

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