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Pumpkin Pie for Two is the perfect solution to too much Holiday Dessert Leftovers. Whether there is just two of you or only a couple of pumpkin pie lovers in the family you are going to love this recipe.
Crustless Pumpkin Pie
Sometimes you just need two servings of pie, you don’t need a whole pie. This recipe tastes just like pumpkin pie because it is, just without the crust. For years, at our house we have only had a couple of pumpkin pie eaters. I would make or buy an entire pie and usually only two slices were eaten. There was always leftover pie (not a bad thing) but I more often than not, part of it got thrown away. These individual pumpkin pies are the answer.
Making these pumpkin pies is fun and easy. It’s the perfect way to be able to enjoy pie without making an entire pie and there is no pie crust!
How to Make Pie for Two
The process is so easy! All you need is some pumpkin puree (this is not pie filling, just pumpkin), brown sugar, cinnamon, evaporated milk and cornstarch for a thickener.
- Preheat oven to 350 degrees F.
- In a medium sauce pan, combine pumpkin puree, sugar, spice, milk and cornstarch and bring to a boil.
- Boil until mixture thickens, stirring frequently. About 3-4 minutes.
- Divide the mixture between two ramekins and bake for 30-35 minutes or until a toothpick comes out clean.
Cool and top with whipped cream of course! You can chill it before eating or enjoy it warm. To make sweetened whipped cream, check out this post.
Pumpkin Pie Spice Blend Recipe
If you don’t have pumpkin pie spice in your spice cabinet, you can make your own blend with the following:
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ground ginger
Can I Freeze These Pumpkin Ramekins?
Yes, you can, it freezes well. Just freeze it right in the ramekin after baking and allowing it to cool. Cover with plastic wrap or foil and place in an airtight container. To thaw, let it sit in the refrigerate overnight and then bring to room temperature to serve.
More Small Batch Recipes:
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Individual Pumpkin Pie Recipe
Pumpkin Pie for Two
Ingredients
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 3/4 tsp pumpkin pie spice or 1/4 tsp cinnamon, 1/8 tsp nutmeg and 1/8 tsp ground ginger
- 1/3 cup evaporated milk
- 2 tsp cornstarch
- whipped cream garnish
Instructions
- Preheat oven to 350 degrees F.
- In a medium sauce pan, mix together pumpkin, sugar, spices, milk and cornstarch.
- Bring to a boil and boil for 3-4 minutes until thickened.
- Divide mixture between two ramekins. Bake 30-35 minutes or until a toothpick comes out clean.
- Cool and garnish with whipped cream.
Nutrition Facts:
Jude says
Perfect recipe for two and if you’re missing the crust I actually crunched up some cinnamon graham crackers and sprinkled them on top. Very easy to make I will make it again!