Single Serve Pumpkin Pie is my answer to “why does pumpkin only come in 15oz cans when recipes call for 15oz but I only want one slice of pie?” Thanksgiving for one shouldn’t mean eating pie for a week or throwing away nearly an entire can of pumpkin.
Why This Works for Cooking for One
This recipe uses 1/3 cup of pumpkin. That’s it. You make one perfect mini pie that serves 1-2 people, and you’re not stuck with leftover pie going stale or a 3/4 of pumpkin going weird in the fridge. And I’m creating recipes for that other half, so you’re covered.
Shopping Smart for Singles
Pumpkin puree:
- The waste trap: Cans are 15oz, most recipes use the whole thing, you only want a tiny pie
- Better way: Buy one can, use 1/3 cup for this then the rest for the other recipes suggested here.
Pie spices:
- The waste trap: You buy pumpkin pie spice, use it once a year
- Better way: Use what you have—cinnamon, ginger, nutmeg, allspice. Or just cinnamon works fine. OR buy the smallest container of pie spice and it’ll last 2-3 years
Evaporated milk:
- The waste trap: Recipe uses a partial can, the rest sits in the fridge
- Better way: This uses about 1/3 cup, use the rest in coffee, mac and cheese, or Pumpkin Pasta Sauce
Eggs:
- The waste trap: None—you’re using them for other Thanksgiving recipes anyway
- Better way: One egg feeds this recipe perfectly
The Leftover Chain
After making this, you’ll have:
- Half can of pumpkin → Pumpkin Muffins, Pumpkin Pancakes, Pumpkin Pasta Sauce, Pumpkin Mug Cake
- Leftover evaporated milk → Coffee creamer, Mashed Potatoes, mac and cheese
- Extra pie crust dough → Make cinnamon sugar crust cookies, or freeze for 3 months
- Leftover eggs → Single-Serve Stuffing, Brown Butter Corn (add it for richness)
If you’re also working through:
- Extra heavy cream from Mashed Potatoes → Use instead of milk or creamed soup for richer pie
- Leftover vanilla extract from other baking → Add 1/2 tsp to the filling
- That opened can of sweetened condensed milk (different from evaporated) → Can’t use it here, but save for coffee or desserts
Coming from another recipe?
Storage Reality Check
- This finished pie: 3-4 days covered in the fridge (actually gets better on day 2)
- Unbaked pie: Assemble completely, cover, refrigerate up to 1 day before baking
- Leftover pumpkin: 4-5 days in an airtight container in the fridge, or freeze in 1/2 cup portions
- Evaporated milk: 3-4 days opened in the fridge
Pro tip: This is one of those rare desserts that’s actually better made ahead. Make it 1-2 days before Thanksgiving, and the flavors meld together beautifully. Plus, you’re not scrambling on the day.
Make It Your Own
No milk?
- Heavy cream works (makes it richer)
- Half-and-half works (makes it lighter)
Want to use up other leftovers?
- Leftover whipped cream → Top each slice
- Extra gingersnap cookies → Crush and sprinkle on top
- Leftover bourbon from cocktails → Add 1 tbsp to the filling
- Pecans from another recipe → Candied pecans on top
Spice variations:
- Classic: Pumpkin pie spice or cinnamon + ginger + nutmeg
- Chai-spiced: Add cardamom and extra ginger
- Simple: Just cinnamon if that’s all you have
- Boozy: Add 1-2 tbsp bourbon or rum
Size options:
- One person: Use a 4-inch pie pan or large ramekin
- Two people: Use a 5-6 inch pie pan or tart pan
- No mini pan? Use a large ramekin or small oven-safe bowl
Single-Serving Pro Tip
Buy a 5-inch mini pie pan for $3. It’s the perfect size for 1-2 people, stores easily, and you’ll use it year-round for pot pies, quiches, and single-serving desserts. Way better than trying to rig a ramekin situation.
Mini Pumpkin Pie
Equipment
- 5" pie tin or ramekin
Ingredients
- 1 pie crust recipe
- ⅓ cup pumpkin puree
- 2 tbsp sugar
- 1 pinch salt
- 1 tsp pumpkin pie spice or spice blend
- 1 egg lightly beaten
- 1 tbsp milk
Instructions
- Prepare pie pan with crust
- Combine all ingredients and mix well
- Pour into crust and bake at 325° 40-45 minutes, until a toothpick or butter knife comes out clean
Notes:
- Pie is done when edges are set but center still has a slight jiggle
- Let it cool completely—it firms up as it cools
- Serve with whipped cream if you’re fancy
- Use up extras: Pumpkin in Muffins, Pancakes, Pasta Sauce, Mug Cake