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Cozy Small-Batch Pumpkin Pie for Two: Easy Fall Dessert

cozy small-batch pumpkin pie for two - featured image
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A perfectly portioned pumpkin pie for two, made in a 5-inch dish with a flaky crust and silky spiced filling. No leftovers, just cozy fall vibes.

Ingredients

Scale
  • ¾ cup (90g) all-purpose flour
  • 4 tablespoons (56g) cold unsalted butter, cut into small cubes
  • 2–3 tablespoons ice water
  • ¼ teaspoon salt
  • ½ teaspoon granulated sugar
  • ½ cup (120g) pumpkin purée (100% pumpkin, not pie filling)
  • ⅓ cup (100g) sweetened condensed milk
  • 1 large egg, room temperature
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • A pinch of salt

Instructions

  1. Make the crust dough: In a small bowl, whisk together flour, sugar, and salt. Add cold butter cubes. Using a pastry cutter or fingertips, work butter into flour until it resembles coarse meal with some pea-sized butter pieces. Drizzle in 2 tablespoons ice water and stir with a fork until dough just comes together. If too dry, add remaining tablespoon. Flatten into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Roll out the crust: On a lightly floured surface, roll dough into a 6-inch circle, about ⅛-inch thick. Transfer to a 5-inch pie dish, pressing into bottom and up sides. Trim excess dough, leaving ½-inch overhang. Fold overhang under and crimp edges. Return to fridge while making filling.
  3. Preheat oven to 375°F (190°C). Place a baking sheet on the middle rack to preheat.
  4. Make the filling: In a medium bowl, whisk together pumpkin purée, sweetened condensed milk, egg, pumpkin pie spice, vanilla, and salt until smooth and fully combined.
  5. Assemble and bake: Pour filling into chilled crust. Place pie dish on preheated baking sheet. Bake for 30-35 minutes, until edges are set and center jiggles slightly when shaken. If crust edges brown too quickly, tent with foil.
  6. Cool and serve: Let pie cool on a wire rack for at least 1 hour. Serve warm or at room temperature. Top with whipped cream and cinnamon if desired.

Notes

Keep butter cold for a flaky crust. Don’t overmix the filling. Let pie cool completely before slicing to avoid runny filling. For a crisper bottom crust, blind bake for 10 minutes at 375°F before adding filling.

Nutrition

Keywords: small-batch pumpkin pie, pumpkin pie for two, mini pumpkin pie, fall dessert, easy pumpkin pie

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