• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Live-In Kitchen logo

  • Recipes
  • About
  • Resources
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Resources
  • Contact
  • Work Together
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Dessert Recipes » Single Serving Desserts

    Single Serving Crustless Pumpkin Pie

    Lindsay Moe

    65 shares

    This single serving crustless pumpkin pie is like a mini pumpkin custard that’s perfectly spiced and ready to be your easy Thanksgiving dessert.

    single serving crustless pumpkin pie in a small pie dish with a dollop of whipped cream on top, surrounded by mini pumpkins and cinnamon sticks
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    You might be wondering why I would make a single serving dessert for a holiday that’s all about gathering together with friends and family. A few ideas include:

    • You’re doing Thanksgiving alone
    • Only one person likes pumpkin pie
    • You have a little canned pumpkin leftover from making other recipes
    • One person is gluten-free

    You may have your own reasons outside of these, and that’s totally fine! I wanted to make sure you had options when it comes to your Thanksgiving meal, and I know not everyone is looking for giant recipes, especially when it comes to desserts.

    This is essentially a scaled down traditional pumpkin pie. I chose to leave the crust off to make it gluten-free, but you could definitely bake it in a crust instead. It’s really so simple, let me show you how it’s made!

    Ingredients

    • Pumpkin puree
    • Egg
    • Brown sugar
    • Cornstarch
    • Salt
    • Cinnamon
    • Ginger
    • Cloves
    • Nutmeg
    • Heavy cream

    How to make a single serving crustless pumpkin pie

    1. Combine all ingredients in a small bowl.
    2. Pour into a 5 inch pie plate or ramekin.
    3. Bake 40 minutes at 350ºF or until the center is set and a toothpick inserted comes out clean.

    Top tips and questions 

    Does this recipe use a whole egg?

    When testing this recipe, I found that using one whole, large egg made the pie just a little too eggy. To fix this I beat the egg with a fork and then measured out 2 tablespoons from that.

    If you want to use a whole large or medium egg I think it would turn out ok, just be aware that this recipe was developed using 2 tablespoons of beaten egg.

    What kind of pie plate should I use for single serving pumpkin pie?

    I used an old vintage tart pan to make my pie, but you could use something like this 5 inch pie plate or a ramekin. Keep in mind that the pie plate you use will have a big effect on the bake time, so be sure to check every so often to see if it’s done.

    single serving crustless pumpkin pie in a small pie dish with a fork sticking into it and a dollop of whipped cream on top

    How do I know when my mini pumpkin pie is done?

    The pie goes in as a thick liquid, and should be set (not wet) when it comes out. You can insert a toothpick in the center, if it comes out clean it’s done.

    Can I make this vegan?

    I have not tested a vegan version of this recipe, but I’m guessing you could swap the heavy cream for non-dairy milk. It wouldn’t turn out as rich, but might be ok.

    How to store mini pumpkin pie

    I would really expect you to eat this soon after baking since there isn’t much need for leftovers, but if you are making it ahead you can cover the pie with plastic wrap and store in the refrigerator for up to 3 days.

    single serving crustless pumpkin pie in a small pie dish with a dollop of whipped cream on top

    Tips for customizing

    • If you have leftover pie dough you could add that to the bottom of the pie plate
    • You can replace the cinnamon, ginger, cloves, and nutmeg with ½ teaspoon pumpkin pie spice
    • Increase the spices to suit your taste
    • Top with whipped cream, dairy free whipped cream, or Cool Whip

    More Thanksgiving recipes

    • Pecan Pie Bars
    • Pumpkin Chocolate Chip Bars
    • Veggie Wellington
    • Thanksgiving Baked Tempeh
    • Lentil Meatloaf Muffins
    • Mashed Potatoes Without Milk
    • Mashed Potato Bake
    • Creamy Crockpot Mashed Potatoes
    • Cornbread Stuffing
    • Simple Vegetarian Stuffing
    • Oven Roasted Vegetables
    • Balsamic Roasted Brussels Sprouts with Garlic
    • Cranberry Sauce with Dried Cranberries
    • Sweet Potato Dinner Rolls
    single serving crustless pumpkin pie in a small pie dish with a dollop of whipped cream on top

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    sign up for our newsletter graphic

    Recipe

    single serving crustless pumpkin pie in a small pie dish with a dollop of whipped cream on top

    Single Serving Crustless Pumpkin Pie

    A small single serving of crustless pumpkin pie. Easy to make and a great way to use up leftover canned pumpkin!
    5 from 1 vote
    Print Pin Rate SaveSaved!
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Total Time: 45 minutes
    Servings: 1
    Calories: 262kcal
    Author: Lindsay Moe

    Ingredients

    • ¼ cup pumpkin puree
    • 2 tablespoons beaten egg
    • 2 tablespoons light brown sugar
    • 2 tablespoons heavy cream
    • ½ teaspoon cinnamon
    • ¼ teaspoon cornstarch
    • Pinch ginger
    • Pinch cloves
    • Pinch nutmeg
    • Pinch salt

    Instructions

    • Preheat the oven to 350ºF.
    • In a small bowl, combine all ingredients until smooth.
    • Pour into a 5 inch pie plate or ramekin.
    • Bake 30-40 minutes or until the center is set and a toothpick inserted in the center of the pie comes out clean.

    Notes

     

    Tips for customizing

    • If you have leftover pie dough you could add that to the bottom of the pie plate
    • You can replace the cinnamon, ginger, cloves, and nutmeg with ½ teaspoon pumpkin pie spice
    • Increase the spices to suit your taste
    • Top with whipped cream, dairy free whipped cream, or Cool Whip

    Nutrition

    Calories: 262kcal | Carbohydrates: 31g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 63mg | Potassium: 226mg | Fiber: 2g | Sugar: 25g | Vitamin A: 10136IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 2mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Single Serving Desserts

    • Top down view of apple mug cake next to a red napkin, a spoon, and an apple.
      Apple Mug Cake
    • individual apple crisp in a red pie plate with apple, cinnamon stick, and ice cream
      Single Serving Apple Crisp
    • a glazed lemon mug cake in a white mug on a marble table
      Lemon Mug Cake
    • a single serve vegan chocolate brownie cookie on a plate with a pink napkin
      Single Serve Vegan Chocolate Brownie Cookie

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jennifer says

      December 08, 2022 at 11:13 am

      5 stars
      Thank you for this wonderful recipe! I made it for my son who has Celiac. He was SO thrilled to have his own dessert at Thanksgiving. I’ll definitely make it again for Christmas dinner 🙂

      Reply

    Primary Sidebar

    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

    Popular

    • single serving vegan cookie dough on a spoon
      Vegan Cookie Dough for One
    • featured image of two shot glasses with buttery nipple shot
      Buttery Nipple Shot
    • zesty cream cheese stuffed mini peppers close up
      Zesty Cream Cheese Stuffed Mini Peppers
    • single serving lemonade in a glass with lemons
      Single Serving Lemonade

    Footer

    ^ back to top

    About

    • About Lindsay
    • Privacy Policy
    • Accessibility Statement

    Extras

    • Newsletter
    • Resources
    • On the Side

    Contact

    • Contact
    • Work with Me
    • Wild Flour Media

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Live-In Kitchen

    Please read my Privacy Policy.
    65 shares