A Personal Mini Pumpkin Pie

When you live far from family during the holidays it’s not always possible to travel back for the big family meal.  At one point in my life I lived about 8 hours away by car and traveling back with holiday traffic was not ideal, but that didn’t mean I had to go without some of my favorite parts of a holiday meal.  I wasn’t about to make and consume an entire apple or pumpkin pie, so I started making mini-personal pies instead.  I have continued this tradition to this day and find it helpful when family members have different preferences for which pie they would like to have over the holidays.

My first task was to find smaller pie plates, I found 6″ pie plates that would either feed 2 people or 1 person who wants leftovers.  The second step was the pie dough.  The recipe below will make a ball of dough for one 9″ bottom pie crust or two 6″ bottom pie crusts, so depending on what type of pie you are making consider the need for a top crust or not. Lastly, the filling.  I generally cut recipes in half and I’ve been pretty successful with the outcome.  I have a pumpkin pie recipe below that you can enjoy making or find your favorite pie and make the needed adjustments.

Have you made a personal pie before? If so, what they did you make? Leave a comment below

Great Resource on Blind Baking


Mini Pumpkin Pie

Prep Time: 25 mins
Cook Time: 30 mins
Yields: 6" pie


  • 1/2 Can (7.5 oz) - Pumpkin
  • 1/2 Can (7oz) - Condensed Milk
  • 1 Egg
  • 1/2 Teaspoon - Cinnamon
  • 1/4 Teaspoon - Ginger
  • 1/4 Teaspoon - Nutmeg
  • 1/4 Teaspoon - Salt
  • 1 1/2 Cups - All-Purpose Flour
  • 1/2 Cup - Shortening
  • 1/2 Teaspoon - Salt
  • 3-5 Tablespoons of ice cold water


  1. Heat oven to 425 degrees
  3. In a food processor, add flour, shortening and salt. Pulse until combined
  4. While the food processor is running add 1 tablespoon at a time until dough comes together. Not too dry or too wet, but crumbly and sticks together when you pinch
  5. Turn dough out onto plastic wrap. Form into a ball and place in the refrigerator for 15-30 minutes while you make the filling
  7. In a large bowl mix pumpkin and condensed milk
  8. Add egg, cinnamon, ginger, nutmeg and salt. Whisk together
  9. After the dough had a chance to chill in the refrigerator place half of the dough in-between two sheets of wax paper. Roll the dough until it larger than the 6" pie plate by 2-3 inches
  10. Place dough into the pie shell. It's ok if the dough cracks you can repair with extra dough pieces. Form the crust. Poke fork holes at the bottom and blind bake for 12 minutes or until edges are golden
  11. Blind bake the pie shell by first poking the bottom of the dough with a fork and bake for 15 minutes at 425 degrees. Remove from the oven and after 3-5 minutes pour your filling into the half baked pie crust
  12. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for 30 minutes. Insert toothpick 1 inch from edge, if clean then it's ready

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  • comment-avatar
    Anonymous November 9, 2016 (9:42 am)

    Love the graphics….a big fan