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Homemade Pumpkin Pie For Two Recipe made from scratch from real pumpkin | damnspicy.com #thanksgiving #pumpkinpie #easyrecipes #dessertrecipes #pierecipes

Small Pumpkin Pie

Bianca Turci
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 22 votes
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 3 hours 5 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 589 kcal

Ingredients
  

For The 6 inch Pie Crust

  • 1 and 1/4 cups (160 g) all-purpose flour
  • 1/2 tablespoon white granulated sugar (optional, for a slightly sweeter crust)
  • 1/4 teaspoon salt
  • 1 stick (115 g) cold butter (diced)
  • 2 or up to 4 tbsp (30 or up to 60 ml) 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 tablespoon cornstarch
  • 1 and 1/2 teaspoon pumpkin pie spice (see notes down below for homemade pumpkin pie spice)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
Makes: 6inch round

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 tablespoon 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 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon 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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Nutrition

Calories: 589kcalCarbohydrates: 75gProtein: 7gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 118mgSodium: 610mgPotassium: 194mgFiber: 6gSugar: 29gVitamin A: 5342IUVitamin C: 2mgCalcium: 76mgIron: 3mg
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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