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.
Equipment
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
- ⅛ 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
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