This delightful Small Pumpkin Pie features a homemade pie crust baked to a perfect golden brown with a buttery, flaky texture that breaks apart just right with every bite. The crust balances the filling, which is light, creamy, and brightened by a touch of cream cheese for a silky mouthfeel. A warm blend of spices highlights the pumpkin’s natural sweetness, creating a comforting dessert ideal for cozy evenings or small gatherings.
Designed as the perfect dessert for two, this recipe pairs classic pumpkin pie flavors with a slightly elevated texture thanks to the cream cheese. Serve with a dollop of whipped cream—store-bought or homemade—for a seasonal finish. It’s a charming option for intimate Thanksgiving celebrations, a quiet fall night, or a simple holiday dessert.
Why I love this recipe
This small-batch pumpkin pie is ideal when you want dessert for two without leftovers. The crust is tender and flaky, the filling is creamy with a gentle tang from the cream cheese, and the spice combination is warm and balanced. It’s easy to customize—top with whipped cream, a sprinkle of cinnamon, or toasted pecans for added texture.
Expert tips
- You can use a store-bought pie crust if you prefer. Roll or press it so the dough extends 2–3 inches beyond the pie pan before trimming.
- Homemade pumpkin pie spice works well if you enjoy controlling the flavors; otherwise, store-bought spice is convenient and consistent.
- To make a standard 9-inch pie, triple this recipe and use a 9-inch pie pan.
- Prevent a soggy bottom crust by brushing the raw dough with a beaten egg white mixed with a little water before adding the filling; this creates a protective barrier.
- Store leftover pie covered in the refrigerator for 4–5 days or freeze wrapped tightly for up to one month.
Recipe FAQs
Brush the raw pie dough with a beaten egg or egg white mixed with a little water before adding the filling. The egg creates a seal that helps prevent moisture from soaking into the crust.
Yes. Whether baked or unbaked, pumpkin pie freezes well because the fat and sugar help preserve texture. Cool fully, wrap tightly in plastic wrap and foil, and freeze up to one month for best quality. Thaw in the refrigerator overnight before serving.
Reader comments
Laura – Best mini pumpkin pie recipe. Made it last year, making it again this year! Happy Thanksgiving!
JN – Hello! I have made this twice, and both times it was delicious.
Process shots for Cream Cheese Pumpkin Pie
For the pumpkin pie crust
For the pie filling
You may also enjoy
- Pumpkin Spice Coffee Cake
- Pumpkin Ginger Soup
- Pumpkin Roll Cake
- Crockpot Pumpkin Oatmeal
- Mini Peach Pies
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Zona Cooks and Zona’s Lazy Recipes
Small Pumpkin Pie Recipe
This Small Pumpkin Pie has a golden, buttery crust and a creamy pumpkin filling lightened with a bit of cream cheese. It’s comforting, easy to make, and perfect when you want a small dessert that still feels special.
20 mins
1 hr
1 hr 20 mins
Equipment
- Mixing bowls
- Rolling pin
- 6-inch pie pan (or similar)
- Kitchen scissors
- Stand mixer or hand mixer
- Cooling rack
Ingredients
For the pie crust recipe
- 1 cup all-purpose flour
- ¾ teaspoon salt
- 4 Tablespoons unsalted butter (melted)
- 3 Tablespoons ice water
For the pie filling recipe
- 2 ounces cream cheese (softened)
- ½ cup canned pure pumpkin
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- 1 egg (slightly beaten)
- 2 Tablespoons milk (or half & half, or heavy cream)
- 1 Tablespoon butter (melted)
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- Optional: whipped cream for topping
Instructions
For the crust
- Preheat the oven to 350°F (175°C).
- Fill a small cup with ice water and set aside.
- In a medium bowl, combine the flour and salt.
- Pour the melted butter into the flour mixture and mix with a fork until crumbly.
- Add the ice water one tablespoon at a time. Use a fork and then your hands to form the mixture into a ball. It should hold together but remain a bit crumbly.
- On a lightly floured surface, roll the dough until it’s 2–3 inches larger than the pie plate. Flour the rolling pin as needed.
- Carefully transfer the dough to a 6-inch pie plate, smoothing it to fit and leaving the edges to overhang.
- Trim the overhang with scissors, leaving about an inch beyond the rim. Pinch or flute the edges for a decorative finish, and prick the bottom several times with a fork.
For the pie filling
- In a large bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer.
- Add the canned pumpkin and beat until combined and creamy.
- Add the sugar and salt, mixing until incorporated.
- Beat in the beaten egg mixed with the milk (or half-and-half/cream) and the tablespoon of melted butter until smooth.
- Stir in the vanilla, ground cinnamon, and pumpkin pie spice until fully combined.
- Pour the filling into the prepared crust and smooth the top.
- Bake for about 60 minutes, or until the center is almost set. The pie may puff in the oven and will settle as it cools.
- Move the pie to a wire rack and cool to room temperature. Slice in half, top each serving with whipped cream if desired, and enjoy.
Notes
- Use a store-bought crust if you prefer; trim a circle at least 2–3 inches larger than the pan.
- Swap in homemade pumpkin pie spice to taste, or adjust cinnamon and spice levels for your preference.
- To make a 9-inch pie, triple the ingredients and bake in a 9-inch pie pan.
Storage instructions
- Keep leftovers covered in the refrigerator for 4–5 days. To freeze, wrap tightly in plastic and foil and store up to one month; thaw in the fridge overnight before serving.
Nutrition per serving
Serving: 1 | Calories: 743 kcal | Carbohydrates: 81 g | Protein: 12 g | Fat: 42 g | Saturated Fat: 25 g | Sodium: 1198 mg | Fiber: 4 g | Sugar: 29 g
Hi there, and a warm welcome! I’m Zona House. I focus on simple, satisfying recipes that make home cooking enjoyable. I hope this small pumpkin pie brings cozy flavor to your table.
If you enjoy this recipe, consider trying other comforting seasonal desserts and savory dishes that celebrate familiar flavors done well.