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.

Pumpkin Pie for One

4.67 from 3 votes

An easy pumpkin pie with a flaky crust and a creamy filling for anytime of the year.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 40 minutes mins

Servings: 1 (4-inch) pie

Calories: 992

Ingredients Method Nutrition Notes

Ingredients

  

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• 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

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Recipe Directions

 

1. Preheat oven to 325° F.
2. 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.
3. In a medium bowl combine all ingredients and stir to mix well.
4. Pour the pumpkin mixture into the unbaked pie crust.
5. Place the pie on a small baking sheet and bake at 325°F for 40-45 minutes.
6. Let cool for about 10 minutes and refrigerate for 2 hours before serving.

Nutrition

Serving: 1gCalories: 992kcalCarbohydrates: 121gProtein: 18gFat: 49gSodium: 934mgFiber: 8gSugar: 35g

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.

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Ingredient Notes

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 above or the complete written instructions.)

• Start by preheating the oven to 325°.

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

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

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.

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.

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

If you enjoy this recipe, here are more dessert recipes for one, and don’t skip my fresh cherry pie for one a creamy banana pie for one or this classically fall mini apple crisp.

Hope you enjoy this little pumpkin pie! If you make one, please leave a star rating and a comment below. I love hearing how they turned out, and your feedback helps other bakers find the recipe. Tag me when you share a photo, and pin the recipe so you can find it next time you have some leftover pumpkin puree.