Pumpkin Personal Pie Recipe
Make Pumpkin Personal Pie Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust (makes 4 personal pie shells)
Pumpkin Filling
Optional Garnish
Method
Crust (makes 4 personal pie shells)
- 1
Prepare and chill dough
In a large bowl or food processor, combine 2 cups flour, 1 tsp sugar and 1/2 tsp salt. Cut in 3/4 cup cold cubed butter and 1/4 cup cold shortening (if using) until mixture resembles coarse crumbs with some pea-sized pieces. If using food processor pulse in short bursts. Sprinkle 1 tablespoon ice water over mixture and toss; repeat up to 3 more times (total about 4 tablespoons) until dough just comes together when pinched. Do not overwork.
- 2
Form and chill
Turn dough out onto a work surface, gather gently, and divide into 4 equal portions. Flatten each portion into a disk about 1/2 inch thick. Wrap each disk in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 2 hours).
- 3
Roll and fit shells
Preheat oven to 375°F (190°C). On a lightly floured surface, roll each chilled disk into a circle about 6–7 inches in diameter and roughly 1/8-inch thick. Gently transfer to 4 (4- to 5-inch) shallow tart pans or ovenproof ramekins pressed into the pans. Trim and crimp edges as desired, leaving about a 1/4-inch overhang. Prick the bottoms lightly with a fork to prevent large bubbles.
- 4
Blind bake (optional for firmer bottom)
For a firmer crust bottom, line each shell with parchment and fill with pie weights or dried beans. Blind bake for 10 minutes, then remove weights and parchment and bake 4–5 more minutes until edges just begin to color. If you prefer a softer, fully baked pie with no blind bake, proceed to fill shells and bake as directed below without this step.
- 5
Egg wash
Brush the exposed crust edges with the beaten egg to promote golden color. Keep shells ready on a baking sheet.
Pumpkin Filling
- 6
Mix wet and dry filling ingredients
In a medium bowl, whisk together 1 cup pumpkin puree, 1/2 cup heavy cream and 1/4 cup whole milk until smooth. Add 1 packed/2 tbsp light brown sugar, 2 tbsp granulated sugar, 1 large egg, 1 tsp vanilla, 1 tsp pumpkin pie spice, 1/2 tsp cinnamon and 1/4 tsp salt. Whisk until fully combined and slightly frothy—do not over-mix.
- 7
Adjust consistency
The filling should be pourable but not watery. If too thick, add up to 1 tablespoon more milk or cream and stir. If too thin, add a small pinch (1/8 tsp) of cornstarch and mix to thicken slightly.
- 8
Fill shells
Divide the pumpkin filling evenly among the 4 prepared crusts—about 1/4 cup to 1/3 cup per shell depending on depth—leaving a small gap (1/8 inch) to prevent overflow.
- 9
Bake pies
Place the filled shells on a baking sheet and bake in the preheated 375°F (190°C) oven for 20–25 minutes, or until the filling is set at the edges and slightly jiggly in the center (it will continue to set as it cools). If the crust edges brown too quickly, loosely tent with foil after 12–15 minutes.
- 10
Cool
Remove pies from oven and let cool on a rack for at least 30 minutes to set. For best texture, chill in the refrigerator for 1 hour before serving if you prefer a firmer slice.
Finishing and Serving
- 11
Garnish and serve
Top each cooled personal pie with a dollop of whipped cream and a light dusting (about 1/4 tsp) of ground cinnamon or nutmeg if desired. Serve at room temperature or slightly chilled.
- 12
Storage
Store leftovers covered in the refrigerator for up to 4 days. Rewarm briefly in a 300°F (150°C) oven for 5–7 minutes to refresh the crust, or serve cold.