This adorable small pumpkin pie is sweet, creamy, and everything you love about pumpkin pie but miniaturized.
Craving pumpkin pie, but not quite sure you want an entire full-size pie sitting around the house? I have just the recipe for you.
This cute little 6-inch pumpkin pie is a scaled-down version of my perfect pumpkin pie recipe that I posted yesterday. It’s rich, super creamy, and packed with warming fall spices.
A 6-inch pie is almost exactly half the size of a 9-inch pie, so it makes 4 generous slices or 6 smaller ones and is the perfect size for a couple of people to enjoy over a weekend.
- Sugar: You can use any combo of granulated sugar/brown sugar here, but I like a 50/50 mix. For a less sweet pie, cut the sugar by up to 25%.
- Pumpkin puree: This recipe will use just over half a can of pumpkin puree. For storage tips and recipe ideas for the leftovers, go check out my post, What to Do With Pumpkin Puree (I recommend making a quick small batch of pumpkin muffins or a mini loaf of pumpkin bread).
- Pumpkin pie spice: You can replace the pumpkin pie spices (not the salt) with 1 teaspoon pumpkin pie spice.
- Evaporated milk: You can find evaporated milk in the baking or coffee aisle of your grocery store. Most stores sell smaller, 5-ounce cans alongside the full-size ones, so try to find a mini can if you don’t have any use for evaporated milk leftovers (though it’s pretty good as a coffee creamer if can’t find a smaller can).
- Pie crust: Pre-made, refrigerated (not frozen) pie crusts from the grocery store work great here. Just drape the crust over your pie pan and cut it down to size. You can also use your favorite pie crust recipe. A 6-inch pie dish will use half the dough that a 9-inch pie does. So if you have a double crust recipe, quarter it. A single-crust recipe can be halved. I used my favorite buttermilk pie crust for the pie in the photos.
How to Make a Small Pumpkin Pie
1. Combine dry ingredients: Combine granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves. Whisk until well-mixed and no lumps remain.
2. Mix (almost) everything together: In a medium bowl, add the egg and beat lightly. Add the pumpkin puree, sugar and spice mixture, and vanilla extract. Whisk until well-combined.
3. Add the evaporated milk: Slowly whisk in the evaporated milk until mostly combined. Switch to a rubber spatula and finish mixing, being sure to scrape the bottom and edges of the bowl.
4. Add filling to crust: Pour pumpkin pie mixture into your prepared pie crust and place pie on a baking sheet. This will catch any drips if your pie overflows and save you the pain of having to scrape burnt pie filling off the bottom of your oven.
5. Bake: Bake on the lowest rack in your oven for 15 minutes so your crust can set. Change the temperature to 350°F, and bake for an additional 30 to 40 minutes, until the pie is set at least an inch and a half from the crust but the center still wobbles slightly or the pie reaches 175°F.
How do I know my pumpkin pie is done?
You can tell your pie is done when the outer edges of the pie are set and look firm but the center still wobbles slightly.
Can you eat pumpkin pie right out of the oven?
No! The pie filling finishes cooking as it cools. Pumpkin pie right out of the oven should still be a little wobbly and not finished setting. You don’t want to try and eat that.
Can you freeze pumpkin pie?
Yes! Pumpkin pie leftovers freeze quite well. Freeze individual slices on a plate and then wrap them each in plastic wrap before storing them in a freezer bag. Store for up to two months. Allow slices to sit at room temperature for 20 to 30 minutes to thaw before eating.
More Small-batch Fall Favorites
- Pumpkin Cookies With Cream Cheese Frosting
- Hot Chocolate
- Cinnamon Sugar Pumpkin Donuts
- Small Apple Cinnamon Cake
- Cinnamon Sugar Mini Banana Bread
- Storage: Store pie covered in the refrigerator for up to 4 days.
- Make-ahead instructions: Filling can be made up to 24 hours in advance. Store filling in the mixing bowl (do not fill the pie crust in advance) tightly covered in the refrigerator. When ready to use, whisk gently, pour into prepared pie crust, and bake according to recipe instructions.
Small Pumpkin Pie
- ¼ cup (50g) granulated sugar
- ¼ cup (50g) lightly packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- Pinch of ground cloves
- 1 large egg preferably room temperature
- 1 cup (244g) pumpkin puree
- 2 teaspoons vanilla extract
- ⅔ cup ( 1 5-ounce can) evaporated milk
- 1 6-inch unbaked deep-dish pie crust
- Whipped cream optional for topping
- Preheat your oven to 425°F.
- In a small bowl, combine granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves. Whisk until well combined and no lumps remain.
- In a medium bowl, add the egg and beat lightly. Add the pumpkin puree, sugar and spice mixture, and vanilla extract. Whisk until well-combined.
- Slowly whisk in the evaporated milk until mostly combined. Switch to a rubber spatula and finish mixing, being sure to scrape the bottom and edges of the bowl.
- Pour pumpkin pie mixture into your prepared pie crust and place pie on a baking sheet.
- Bake on the lowest rack in your oven for 15 minutes. Change the temperature to 350°F, and bake for an additional 30 to 40 minutes, until the pie is set at least an inch and a half from the crust but the center still wobbles slightly or the pie reaches 175°F.
- Cool on a wire rack for at least 2 hours and serve or cover and refrigerate overnight. Serve with whipped cream, and enjoy!
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