Pumpkin Pie for Two (Mini Pumpkin Pies)

All the classic creamy pumpkin pie flavor baked into two perfectly sized mini pies — ideal for couples, small households, or when you want a little dessert without leftovers.

Prep Time: 10 minutes
Cook Time: 28–32 minutes
Total Time: 40–45 minutes
Servings: 2 mini pies

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Ingredients

• 1 large egg
• ½ cup canned pumpkin puree
• ¼ cup evaporated milk
• 2 tablespoons sugar
• 2 tablespoons brown sugar
• ¼ teaspoon cinnamon
• ⅛ teaspoon pumpkin pie spice (optional but recommended)
• Tiny pinch of salt
• 2 mini pie shells (4–5 inch)

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Directions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together the egg, pumpkin puree, evaporated milk, sugar, brown sugar, cinnamon, pumpkin pie spice, and salt until smooth.
3. Place the mini pie shells on a baking sheet.
4. Divide the pumpkin filling evenly between the two mini shells.
5. Bake 28–32 minutes, or until the centers are mostly set but still slightly jiggly in the middle.
6. Cool for at least 15 minutes before serving to allow the filling to firm.
7. Serve warm or chilled, topped with whipped cream if desired.

Tips for Making Pumpkin Pie for Two

1. Prevent a soggy crust

• Brush the mini pie shells lightly with beaten egg white before adding the filling.
• Pre-baking (blind baking) for 5 minutes also helps the crust stay crisp.

2. Don’t overbake

• Mini pies bake faster—start checking at 25 minutes.
• The center should still have a slight jiggle when you remove it from the oven. It will finish setting as it cools.

3. Use room-temperature ingredients

• Let the egg and pumpkin purée sit at room temperature for 10 minutes.
• This helps the filling blend smoothly without lumps.

4. Avoid cracks

• Cracks form if the pie is baked too hot or too long.
• Bake on the middle rack, and remove it as soon as the center barely jiggles.

5. Let it cool completely

• Pumpkin pie needs a minimum of 2 hours to fully set.
• For best texture, chill 2–3 hours before serving.

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Substitutions for Pumpkin Pie for Two

Pumpkin purée

✔ Substitute with sweet potato purée or butternut squash purée (same amount).
✔ NOT pumpkin pie filling (that already has sugar & spices).

Evaporated milk

• Substitute with:
  • ½ cup half-and-half
  • ½ cup heavy cream
  • ½ cup whole milk + 1 tablespoon melted butter

Sugar

• Replace white sugar with:
  • Light brown sugar (adds caramel flavor)
  • Dark brown sugar (richer and deeper)
  • Coconut sugar (less sweet but works fine)

Pumpkin pie spice

• If you don’t have it, use:
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ginger
  • Pinch of cloves

Pie crust

• Use mini graham cracker crusts for a no-mess option.
• Or press a simple crust using crushed graham crackers and melted butter.

Dairy-free options

• Use full-fat coconut milk instead of evaporated milk.
• Use a dairy-free butter substitute.

Equipment:

• Stainless Steel Measuring Cups
  ⭐🙌 View on Amazon: https://a.co/d/b8zgPuE
  Durable, & easy to clean.
• Double-Ended Stainless Steel Measuring Spoons
  ⭐🙌 View on Amazon:  https://a.co/d/bKud0Vo
  Fits easily into spice jars & dishwasher safe.
• 8-Piece Mixing Bowl Set With Lids
  ⭐🙌 View on Amazon: https://amzn.to/4oZ6HBz
  Handy for prepping, storage & stackable.

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