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Mini Pumpkin Pie Recipe for One

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.

If you have any pumpkin puree left over use it to bake up a small batch of pumpkin muffins or make up a small batch of pumpkin butter.

Homemade mini pumpkin pie topped with whipped cream.

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 or this classically fall mini apple crisp.

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 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.

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.

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Homemade mini pumpkin pie topped with whipped cream.

Pumpkin Pie for One

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
  • cup 100% Pumpkin Puree
  • 2 tablespoon granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ginger
  • 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
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