Small Pumpkin Pie

This Small Pumpkin Pie is rich and creamy with a flaky all-butter pie crust. A classic, but smaller.

It’s perfect for two or for small gatherings in general, all you need is a 6-inch pie dish!

Small Pumpkin Pie

I created this recipe in 2020 which, for many of us, meant smaller gatherings during pumpkin season which is why I wanted to offer a pumpkin pie recipe perfect for two (or up to 5-6 people).

This is a 6-inch (15 cm) pumpkin pie made with an all-butter 6-inch pie crust and a rich, creamy, comforting pumpkin filling which is the same as my regular-sized Pumpkin Pie.

A classic, but smaller.

For whatever reason you might need a mini pumpkin pie, I hope you truly enjoy it and know that it’s always quality over quantity when it comes to people and pie 💕🍁🦃.

Why this recipe works:

• Perfect for 2-6 people. This 6 inch pumpkin pie is great for 2 and up to 6 people!
• Classic pumpkin pie, just smaller. Don’t let the size fool you, this is your classic pumpkin pie: creamy, rich, comforting, and smooth. With a flaky all-butter pie crust.
• Make ahead. This is a great make-ahead dessert! Make the pie dough up to 2 days ahead of time (or even months, you can freeze it!), then fill and bake the day of!

Ingredients for 6 inch pumpkin pie

Pie dough. This pie uses an all-butter pie crust which is the most flavorful and flakiest pie dough out there. Because pie dough needs to chill, I recommend making this the day before but you can make it up to 2 day ahead of time or 3 months ahead of time if you plan on freezing it.

Pumpkin pie filling. You only need half of a can of pumpkin pie filling for this recipe. I usually like to just make my own so I have no leftovers. If you’d like to make your own, you need 7.5 oz (210 g) of mashed cooked pumpkin.

Eggs. You need a whole egg and just 1 yolk.

Brown sugar. I’m an all-brown sugar type of person, when it comes to fall pies. Technically, you can also use white or a mix of both but I highly recommend brown as it adds a deeper flavor to the pie.

Heavy cream for that delicious silky smooth, luscious texture.

Cornstarch to thicken up the filling.

Vanilla extract for flavor.

Pumpkin pie spice. This is essential as it’s what gives this pie that classic pumpkin pie flavor that we all love! While you’re welcome to make your own (instructions in the recipe card down below), I like to use McCormick’s Pumpkin Pie spice as it’s just quicker and, honestly, perfect!

Salt for flavor.

How to make a small pumpkin pie

Full instructions will be in the recipe card down below, but this is what to expect 🙂

STEP ONE: Make the pie crust. I recommend doing this the day before as it needs to chill for a few hours. Add the flour, sugar, and salt to a food processor and pulse once to combine. Add in the cold butter and pulse 1-2 times or until the butter turns into pea-sized crumbs.

Transfer the mixture to a medium bowl and add the water 1 tbsp at a time, mixing until a dough starts forming (the butter isn’t supposed to fully dissolve into the dough).

STEP TWO: Chill the pie crust. Form the dough into one 1-inch (2.5 cm) disc, wrap in plastic wrap and chill in the refrigerator for at least 2 hours, overnight or up to 2 days.

STEP THREE: Preheat the oven to 350F (180C).

STEP FOUR: Shape the pie dough. Remove the pie dough from the refrigerator, sprinkle your work surface with flour, remove the plastic wrap and use a rolling pin to roll out the dough into an even 9-inch (23 cm) disc to fit a 6-inch (15 cm) pie dish.

Flip the dough a few times to make sure it doesn’t stick and add more flour if you find it’s sticking. Place the rolled out pie dough into your pie dish, crimp the edges and use a fork to poke holes in the bottom of the crust.

STEP FIVE: Blind-bake the crust. Blind-baking keeps the crust from turning soggy so it’s highly recommended.

To blind bake, add a layer of parchment paper to the pie crust, place the pie weights or rice on top and bake for 10-15 minutes or until the edges begin to brown. While the crust is baking, make the filling.

STEP SIX: Make the filling. To a large bowl or the bowl of a stand-mixer, add the pumpkin, eggs, sugar, heavy cream, cornstarch, vanilla extract, pumpkin pie spice, and salt. Mix until combined. Pour the prepared filling into the warm pre-baked crust.

STEP SEVEN: Bake. Return the pie to the oven and bake for 20-30 minutes or most of the filling has set but the center is still slightly jiggly (like a flan or jello). Remove the pie from the oven and allow to sit on the counter as it comes down to room temperature (the filling will keep cooking and set as it cools down).

If you want to top it with whipped cream, make sure the pie is completely cool or it will melt.

Can I make this ahead of time?

Yes, I actually recommend it as the pie dough needs time to chill.

Follow the recipe through step 2, then chill the pie overnight or up to 2 days. When ready to bake, follow step 3. Alternatively, you can freeze the pie dough for up to 3 months and thaw in the refrigerator overnight. The next day, follow step 3.

Or, you can make and bake the pie (follow the recipe through step 7), then allow the pie to come down to room temperature, cover and chill in the refrigerator overnight and serve the next day. Pies like this one get tastier over time so don’t stress it, it’s a thing!

Storing Instructions

Store any leftovers covered or in an air-tight container in the refrigerator for up to 4-5 days. One of the great things about pumpkin pie is that the more it sits there, the tastier it gets!

HAPPY BAKING!! I hope you’ll love this Small Pumpkin Pie Recipe as much as I do! 

PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘

More small-batch desserts you’ll enjoy:

• Mini Basque Cheesecake
• Brownies for Two
• French Hot Chocolate for Two
• 5-Ingredient Chocolate Lava Cakes for Two
• … or check out all of my Small-Batch recipes!

Small Pumpkin Pie

Damn, Spicy! @ www.damnspicy.com

This Small Pumpkin Pieis rich, creamy and perfectly smooth with a classic all-butter pie crust. It's perfect for two or for small gatherings in general, all you need is a 6-inch pie dish!

4.91 from 21 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Chilling Time 2 hours hrs

Total Time 3 hours hrs 5 minutes mins

Course Dessert

Cuisine American

Servings 2 or up to 6 people

Ingredients

  

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For The 6 inch Pie Crust

• 1 and 1/4 cups (160 g) all-purpose flour
• 1/2 tbsp white granulated sugar (optional, for a slightly sweeter crust)
• 1/4 tsp salt
• 1 stick (115 g) cold butter (diced)
• 2 or up to 4 tbsp (30 or up to 60) ice-cold water

For The Pumpkin Pie Filling

• 7.5 oz (210 g) pumpkin pie filling (or cooked pumpkin, mashed)
• 1 egg (room temperature)
• 1/2 cup (100 g) brown sugar
• 1/4 cup (65 ml) heavy cream (room temperature)
• 1 tbsp cornstarch
• 1 and 1/2 tsp pumpkin pie spice (see notes down below for homemade pumpkin pie spice)
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

 

• Make the pie crust. I recommend doing this the day before as it needs to chill for a few hours. Add the flour, sugar, and salt to a food processor and pulse once to combine. Add in the cold butter and pulse 1-2 times or until the butter turns into pea-sized crumbs.

  Transfer the mixture to a medium bowl and add the water 1 tbsp at a time, mixing until a dough starts forming (the butter isn't supposed to fully dissolve into the dough).
• Chill the pie crust. Form the dough into one 1-inch (2.5 cm) disc, wrap in plastic wrap and chill in the refrigerator for at least 2 hours, overnight or up to 2 days.
• Preheat the oven to 350F (180C).
• Shape the pie dough. Remove the pie dough from the refrigerator, sprinkle your work surface with flour, remove the plastic wrap and use a rolling pin to roll out the dough into an even 9-inch (23 cm) disc to fit a 6-inch (15 cm) pie dish.

  Flip the dough a few times to make sure it doesn’t stick and add more flour if you find it’s sticking. Place the rolled out pie dough into your pie dish, crimp the edges and use a fork to poke holes in the bottom of the crust.
• Blind-bake the crust. Blind-baking keeps the crust from turning soggy so it's highly recommended.

  To blind bake, add a layer of parchment paper to the pie crust, place the pie weights or rice on top and bake for 10-15 minutes or until the edges begin to brown. While the crust is baking, make the filling.
• Make the filling. To a large bowl or the bowl of a stand-mixer, add the pumpkin, eggs, sugar, heavy cream, cornstarch, vanilla extract, pumpkin pie spice, and salt. Mix until combined. Pour the prepared filling into the warm pre-baked crust.
• Bake. Return the pie to the oven and bake for 20-30 minutes or most of the filling has set but the center is still slightly jiggly (like a flan or jello). Remove the pie from the oven and allow to sit on the counter as it comes down to room temperature (the filling will keep cooking and set as it cools down).

Notes

Homemade Pumpkin Pie Spice: if you don't have pumpkin pie spice or you don't like it, you can make your own by mixing 1 and 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, and 1/4 tsp ground cloves.

Make-Ahead Instructions: follow the recipe through step 2, then chill the pie overnight or up to 2 days. When ready to bake, follow step 3. Alternatively, make and bake the pie (follow the recipe through step 7), then allow the pie to come down to room temperature, cover and chill in the refrigerator overnight and serve the next day. Pies like this one get tastier over time so this is a great option.

Storing Instructions: store any leftovers covered or in an air-tight container in the refrigerator for up to 4-5 days.

Freezing Instructions: follow the recipe through step 2, then freeze the pie dough for up to 3 months and thaw in the refrigerator overnight. The next day, follow step 3.

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Keyword 6 Inch Pie Dough, 6 Inch Pumpkin Pie, Mini Pumpkin Pie, Pumpkin Pie For Two, Small Pumpkin Pie, Thanksgiving For Two

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