Small Pumpkin Pie
This adorable small pumpkin pie is sweet, creamy, and everything you love about pumpkin pie but miniaturized.
Servings 4 to 6 slices
Calories 206kcal
Ingredients
- 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
Instructions
- 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!
Notes
Store baked pie in the refrigerator tightly covered 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.
Nutrition
Calories: 206kcal