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    Home ~ Recipes ~ Dessert Recipes for One

    Mini Pumpkin Pie Recipe for One

    LAST UPDATED: Sep 12, 2022 · PUBLISHED: Jun 3, 2022 · BY: Sydney · Leave a Comment

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    individual pumpkin pie.

    What to do with leftover pumpkin pie puree? Make this delicious, creamy, and easy single-serving pumpkin pie. You can use a refrigerated pie crust or make my rustic pie crust for one and bake up this creamy pumpkin pie recipe for one.

    Homemade mini pumpkin pie topped with whipped cream. this Recipe

    If you enjoy this recipe, here are more dessert recipes for one, and don't skip my fresh cherry pie for one or a creamy banana pie for one

    Ingredient Notes

    Canned pumpkin, egg, suagar, and spices.
    simple ingredients to make a 4-inch pumpkin pie

    ¼ sheet of refrigerated pie crust
    ⅓ cup 100% Pumpkin Puree
    2 tablespoons granulated sugar
    ½ teaspoon ground cinnamon
    ¼ teaspoon ginger
    ⅛ teaspoon nutmeg
    1 dash allspice
    pinch of salt
    1 egg, lightly beaten
    1 tablespoon milk

    • Pumpkin Puree - My got is Libby's Pure Pumpkin Puree, don't use pumpkin pie filling.
    • Sugar - Use plain granulated sugar or you could use a combination of white and brown sugars.
    • Egg - Use the smallest egg in the carton.
    • Milk - Whole milk or cream makes the best pie! I don't recommend using condensed milk.
    • Pumpkin Pie Spice - I mix my own as needed with ground cinnamon, ground ginger, nutmeg, allspice, and salt. I don't use cloves in my mix and like to adjust the seasoning to my own personal preference. You can also use a premixed pumpkin pie spice.

    Recipe Directions

    (Note: please see the recipe card at the bottom of the post for the complete written instructions.)

    Start by preheating the oven to 325°.

    In a medium bowl combine all ingredients and stir to mix well.

    Pumkin puree, spices, sugar, and egg in bowl.

    Use a small spatula to mix well until you have a nice creamy consistency.

    Pumpkin Pie filling in small white bowl.

    Line a 4-inch pie pan with the store bought refrigerated or homemade pie crust. Gently press into the crust into the pan. I used a homemade pie crust for a rustic look.

    Mini pie crust in 4-inch tart pan.

    Spoon or pour the pumpkin filling mixture into the unbaked pie crust. Place the pie pan on a small baking sheet and bake at 325°F for 40-45 minutes.

    Unbaked pumpkin pie on baking sheet.

    Let cool for about 10 minutes and refrigerate for 2 hours. Dollop a little whipped cream on top before serving.

    Mini Pumpkin Pie: Frequently Asked Questions

    Can I use fresh pumpkin?

    I don't recommend it when making a small pie and I personally like the flavor of using a canned pumpkin puree. If you want to give it try it takes a bit of work. "The Cookful" blog has a great post on how to prepare a fresh pumpkin for a pie.

    How to tell when the pumpkin pie is done?

    Insert a toothpick into the middle of the pie and when removed it should be mostly clean. The pumpkin filling will continue to cook as it cools.

    • A mini strawberry pie on plate with can of whipped cream behind it.
      Mini Fresh Strawberry Pie for One
    • Mini banana cream pie in blue baking dish.
      Mini Banana Cream Pie Recipe
    • baked bottom 4-inch pie crust.
      Rustic Mini Pie Crust Recipe
    • Mini cherry pie on plate with fresh cherries scattered on table."
      Homemade Mini Cherry Pie for One

    Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list and follow "A Weekend Cook" on Pinterest and my Facebook page.

    Homemade mini pumpkin pie topped with whipped cream.

    Individual Pumpkin Pie

    An easy pumpkin pie with a flaky crust and a creamy filling for anytime of the year.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 40 minutes
    Servings: 1 (4-inch) pie
    Calories: 992kcal
    Author:Sydney Dawes

    Ingredients

    • ¼ sheet of refrigerated pie crust
    • ⅓ cup 100% Pumpkin Puree
    • 2 tablespoon granulated sugar
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ginger
    • ⅛ teaspoon nutmeg
    • 1 dash allspice
    • pinch of salt
    • 1 egg lightly beaten
    • 1 tablespoon milk

    Instructions

    • Preheat oven to 325° F.
    • Line a 4-inch pie or tart pan with the store bought refrigerated or homemade pie crust. Gently press into the crust into the pan.
    • In a medium bowl combine all ingredients and stir to mix well.
    • Pour the pumpkin mixture into the unbaked pie crust.
    • Place the pie on a small baking sheet and bake at 325°F for 40-45 minutes.
    • Let cool for about 10 minutes and refrigerate for 2 hours before serving.

    Notes

  • My homemade Rustic Pie crust recipe is easy and very flakey.
  • recipe can be doubled or tripled.
  • Pre-made Pumpkin spice can be substituted.
  • Nutrition

    Serving: 1g | Calories: 992kcal | Carbohydrates: 121g | Protein: 18g | Fat: 49g | Saturated Fat: 16g | Polyunsaturated Fat: 29g | Cholesterol: 187mg | Sodium: 934mg | Fiber: 8g | Sugar: 35g

    More Dessert Recipes for One

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      Eggless Banana Bread Recipe for One
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      Eggless Chocolate Cake Recipe For One
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      Old Fashioned Mini Pound Cake Recipe
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      Single Serving Brownie Recipe

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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

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