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

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This small-batch pumpkin pie for two is the perfect fall dessert for small households. It features a flaky, buttery crust and a silky, spiced pumpkin filling, all made from pantry staples and ready in under an hour.

Ingredients

Scale
  • 1 cup all-purpose flour (125 grams)
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 6 tablespoons cold unsalted butter (85 grams), cut into small cubes
  • 2 to 3 tablespoons ice water
  • 3/4 cup pumpkin puree (170 grams)
  • 1/3 cup evaporated milk (80 ml)
  • 1 large egg, room temperature
  • 1/4 cup packed light brown sugar (50 grams)
  • 1 tablespoon granulated sugar (12 grams)
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 1 egg yolk (for egg wash, optional)

Instructions

  1. Make the dough: In a medium bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining, about 2 to 3 minutes.
  2. Add the water: Sprinkle 2 tablespoons of ice water over the flour mixture. Stir with a fork until the dough starts coming together. If too dry, add the remaining tablespoon of water, one teaspoon at a time.
  3. Chill the dough: Gather the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Preheat the oven to 375°F (190°C). Place a rack in the lower third of the oven.
  5. Roll out the dough: On a lightly floured surface, roll the dough into a circle about 6 inches wide and 1/8-inch thick.
  6. Fit into the dish: Transfer the dough to a 4-inch pie dish. Press into the bottom and up the sides. Trim excess dough, leaving a 1/2-inch overhang. Fold under and crimp edges. Refrigerate for 10 minutes.
  7. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes. Remove parchment and weights, then bake for another 5 to 7 minutes until lightly golden. Set aside to cool slightly.
  8. Make the filling: In a small bowl, whisk together pumpkin puree, evaporated milk, egg, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, and salt until smooth.
  9. Fill and bake: Pour the filling into the pre-baked crust. Bake for 22 to 25 minutes, until edges are set but center still jiggles slightly.
  10. Cool completely: Place the pie on a wire rack and cool to room temperature, about 1 hour. Then refrigerate for at least 2 hours before slicing.

Notes

Keep all ingredients cold for a flaky crust. Do not skip blind baking to avoid a soggy bottom. For dairy-free, use full-fat coconut milk instead of evaporated milk. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. The pie can be made ahead and refrigerated for up to 2 days.

Nutrition

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

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