Pumpkin Pie For Two – How To Make This Classic Thanksgiving Dessert

I have always wanted to make just enough Pumpkin Pie for two people. However, it is nearly impossible to find a recipe for just that.

As much as I enjoy making a homemade pumpkin pie for the entire family to enjoy, there are times when I want to make a smaller pie for the two of us.

That is what is exactly is going to happen with us on Thanksgiving this year because will be away from home for the holiday. Although we will celebrate with our extended family when we get back, it will be just the two of us for Thanksgiving dinner.

Therefore, over the last several weeks I have been preparing recipes that we can make on the holiday itself. These include Butternut Squash Soup, Loaded Sweet Potatoes, Cheesy Hash Brown Casserole and Crock Pot Turkey and Dressing.

However, there should be no Thanksgiving celebration without dessert! And for many of us, that means classic pumpkin pie.

Although I have tried the muffin pan versions of pumpkin pie, they seem to turn out more like a tart. And for me, that includes way too much crust and not enough pie filling in each one.

So then I tried to make crustless pumpkin pie in small ramekins. Although the custard filling was tasty, it just didn’t seem right to serve it at our Thanksgiving celebration.

Even though I am personally not a huge fan of pie crust, my husband loves the taste of the dry, flaky crust that surrounds the pumpkin pie filling.

So I knew that I had to come up with a way to satisfy his sweet tooth and my desire to have a complete, Thanksgiving meal for the two of us.

Pumpkin Pie Recipe For Two

INGREDIENTS

1. Pumpkin Pie Mix/Filling

As many pumpkin recipes that I make, I rarely use true pumpkin pie mix. Instead, I typically grab a can of pure pumpkin puree and mix in my own spices.

However, for this recipe, I am trying to keep things not only small, but simple as well. Therefore, instead of pulling that pumpkin puree out of your cupboard or off the shelf of the grocery store, make sure you use the can of pumpkin pie mix instead.

Just be sure to take a second look at that can before you purchase it. Both pure pumpkin puree and pumpkin pie filling are often stocked next to each other at the grocery. And that means a can could easily get switched into the wrong section.

Therefore, before you slide that can across the check out aisle belt, take one last look at it to make sure you picked up the can of pumpkin pie mix that is designed for a single 9 inch pie.

2. Evaporated milk

One of the required ingredients when using pumpkin pie mix is evaporated milk. Although you will not be using the entire can, it is an important ingredient that can not be skipped.

However, be sure to save the unused portion of the can of evaporated milk. You can store it in an air tight container in the refrigerator for up to 5 days. Or store it in the freezer for later use.

Although you could use the leftover evaporated milk to make another pie, here are some other great uses for the leftover can.

1. Make a small batch of fudge
2. Freeze it for 30 minutes and make a whipped topping
3. Use it as a creamer in hot drinks
4. Add water and use it in place of milk in recipes
5. Make an egg free dressing for coleslaw, potato salad or pasta salad

3. Pumpkin Pie Spice (optional)

Although this ingredient is not required, I find that when I add it to the Pumpkin Pie filling it gives it more flavor. And more than likely, you already have it in your cupboard from a dish you made last year.

Although if you find you don’t have any, add a dash of cinnamon and/or nutmeg to the pumpkin mix instead.

4. Refrigerated Pie Crust

You can find a box of refrigerated pie crust near the biscuits and crescent roll section at the grocery store. You will most likely find a box that contains two rolled, 9 inch pie crusts.

However, because we only need one for this recipe, you can freeze the other for later use.

INSTRUCTIONS

The first step in making this pumpkin pie for two is to place an oven baking rack on the shelf just below the center. This will allow the bottom of the crust to cook properly and not be soggy when baked.

Then preheat the oven and remove the refrigerated pie crust from the refrigerator or freezer. If you have stored the pie crust in the freezer, be sure to leave enough time to let it thaw out completely.

If you are taking the pie crust from the refrigerator, unwrap it from the plastic cover and let it sit at room temperature for 15 minutes. Then roll it out on a clean, floured surface.

Although you could make the pie crust thinner by using a rolling pin, I prefer to leave it the thickness that it is when unrolled.

Spray a 4 inch wide ramekin or small 1.5 quart round baking dish with non stick cooking spray. Then carefully pick up the pie crust and place it over top of the dish.

Then gently press the dough into the dish. Make sure the bottom and sides are touching the dish without large air pockets trapped underneath.

Using a sharp, small knife, cut the excess pie crust so that the top edge comes up 1 1/2 – 2 inches above the bottom of the crust. Then form fluted edges by using your thumb and forefingers around the top edge of the crust or use the tines of a fork to make the rim. Set aside.

Prepare The Pie Filling

In a small bowl add the 1/2 can pumpkin pie mix, 1/3 cup evaporated milk, 1 medium egg and the additional pumpkin pie spice if using. Use a silicone spatula and mix until well incorporated.

Pour the pumpkin pie batter into the unbaked pie shell. Place in the preheated oven and bake at 425° F for 15 minutes. Then reduce the oven temp to 350° F and bake for 30-40 minutes or until until knife inserted near center comes out clean.

Remove the pumpkin pie for two from the oven and let sit until completely cooled.

Cover and store in the refrigerator until ready to serve.

Enjoy! Mary

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