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

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This perfectly portioned pumpkin pie for two features a creamy, spiced filling and a flaky, buttery crust. It’s the ideal fall dessert for a quiet date night or a small Thanksgiving celebration.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • 2–3 tablespoons (30-45ml) ice water
  • ¼ teaspoon salt
  • ½ teaspoon sugar
  • ¾ cup (180g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60ml) heavy cream
  • 1 large egg + 1 egg yolk
  • ¼ cup (50g) packed brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt

Instructions

  1. Make the crust: In a medium bowl, whisk together flour, salt, and sugar. Cut in cold butter using a pastry cutter or two forks until mixture resembles coarse meal with pea-sized butter pieces. Drizzle 2 tablespoons ice water over mixture and stir with a fork until dough just comes together. Add remaining water if needed. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Blind bake the crust: Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough into an 8-inch circle. Transfer to a 6-inch pie plate, press into bottom and up sides, trim excess, and crimp edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes. Remove parchment and weights, prick bottom with a fork, and bake for another 3-5 minutes until dry and lightly golden. Set aside to cool slightly.
  3. Make the filling: In a small bowl, whisk together pumpkin puree, heavy cream, egg, and egg yolk until smooth. In a separate bowl, whisk together brown sugar, granulated sugar, pumpkin pie spice, and salt. Add dry ingredients to wet mixture and whisk gently until fully incorporated. Stir in vanilla extract.
  4. Pour filling into pre-baked crust. Tap pie plate on counter to release air bubbles. Place pie on a baking sheet. Bake at 375°F (190°C) for 15 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 20-25 minutes, until edges are set and center has a gentle jiggle (about 2 inches in diameter).
  5. Cool pie on a wire rack for at least 2 hours before slicing. For cleaner slices, refrigerate for an additional hour.

Notes

For best results, use thick pumpkin puree (like Libby’s) and ensure eggs are at room temperature. The filling will continue to set as it cools, so don’t overbake. Let the pie cool completely for clean slices. Store covered in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

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

Find it online: https://islatable.com/cozy-small-batch-pumpkin-pie-for-two-easy-fall-dessert/