Small Pumpkin Pie Recipe
This delightful Small Pumpkin Pie features a homemade pie crust that's golden brown, buttery, and flaky—just the way a pie should be! The filling is simply scrumptious, boasting a light and creamy texture with a hint of cream cheese that makes every bite a little bit brighter. You'll love how comforting and delicious this pie is!
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, flouring your rolling pin often. 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 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
Notes about ingredients and 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.
- If you want to make a full-size pie in a 9-inch pie pan, triple the recipe.
- 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.
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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