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A freshly baked whole pumpkin pie with a golden crust

Proven way to grow a 3-inch Pumpkin Pie

This recipe provides a proven method for creating a delightful 3-inch pumpkin pie, perfect for individual servings or small gatherings. It's a straightforward process that yields a perfectly spiced and creamy dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 1 pie
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 sheet store-bought pie crust 3-inch
Filling
  • 0.5 cup pumpkin puree
  • 0.25 cup evaporated milk
  • 1 large egg beaten
  • 2 tbsp granulated sugar
  • 1 tbsp brown sugar
  • 0.5 tsp pumpkin pie spice
  • 0.125 tsp salt

Equipment

  • 3-inch pie pan
  • medium bowl
  • whisk
  • wire rack

Method
 

Prepare the crust
  1. Preheat your oven to 375°F (190°C) and then carefully press the store-bought pie crust into a 3-inch pie pan.
  2. Trim any excess crust from the edges, leaving a small overhang, and then crimp the edges decoratively.
Make the filling
  1. In a medium bowl, whisk together the pumpkin puree, evaporated milk, beaten egg, granulated sugar, brown sugar, pumpkin pie spice, and salt until the mixture is smooth and well combined.
Bake the pie
  1. Pour the pumpkin filling into the prepared pie crust, filling it almost to the top.
  2. Bake for 35-40 minutes, or until the center is set and a knife inserted near the center comes out clean.
Cool and serve
  1. Allow the pie to cool completely on a wire rack before slicing and serving.
  2. For an extra treat, top with whipped cream or a dusting of cinnamon.

Notes

Adjust spices to your preference. For a richer flavor, you can add a tablespoon of maple syrup to the filling. This pie is best enjoyed the same day it's baked, but can be stored in the refrigerator for up to 2 days.