Small Pumpkin Pie
User Reviews
5
Small Pumpkin Pie
Description
Small Pumpkin Pie focuses on a spiced pumpkin filling made from pumpkin puree, a blend of granulated and brown sugars, and a mix of cinnamon, ginger, nutmeg, cloves, and salt to balance sweetness and spice level. The filling is combined with egg and evaporated milk for creaminess, and poured into an unbaked 6-inch deep-dish pie crust. Baking begins at a high temperature to help set the custard, then reduces to ensure the filling cooks evenly without cracking. The slightly wobbly center indicates readiness while the edges firm up. Cooling the pie for at least two hours allows the filling to finish setting and develop flavor. Whipped cream adds an optional creamy topping that complements the spices and smooth filling.
The pie is suitable for serving at smaller gatherings or when you want a classic pumpkin flavor without a large pie. Its individual size makes it practical for limited portions or small households.
According to the notes, the baked pie should be stored covered tightly in the refrigerator for up to four days. The filling can be prepared up to 24 hours ahead and refrigerated separately; gently whisk before pouring into the crust and baking as directed. This approach lets you save time on the day of serving.
Ingredients
- ¼ cup granulated sugar 50g
- ¼ cup brown sugar 50g, lightly packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- Pinch ground cloves
- 1 egg preferably room temperature, large
- 1 cup pumpkin puree 244g
- 2 teaspoons vanilla extract
- ⅔ cup evaporated milk 1 5-ounce can
- 1 pie crust 6-inch, unbaked, deep-dish
- 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
- Prepare the pumpkin pie filling up to 24 hours in advance and refrigerate covered, then whisk gently before baking.
- Store baked pie tightly covered in the refrigerator for up to four days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 slices
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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