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A freshly baked whole pumpkin pie with a golden crust

Proven way to grow a 3-inch Pumpkin Pie

This recipe provides a proven method for growing a miniature 3-inch pumpkin pie, perfect for individual servings or decorative purposes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1 pie
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1/4 cup all-purpose flour
  • 2 tbsp cold unsalted butter, diced
  • 1-2 tbsp ice water
Filling
  • 1/4 cup canned pumpkin puree
  • 2 tbsp heavy cream
  • 1 tbsp light brown sugar
  • 1 egg yolk
  • 1/4 tsp pumpkin pie spice
  • pinch salt

Equipment

  • small bowl
  • whisk
  • rolling pin
  • 3-inch tart pan or ramekin

Method
 

Make the Pie Crust
  1. In a small bowl, combine flour and butter, then cut in the butter until the mixture resembles coarse crumbs.
  2. Add ice water one tablespoon at a time, mixing until the dough just comes together, then chill for 15 minutes.
Prepare the Filling
  1. In another bowl, whisk together pumpkin puree, heavy cream, brown sugar, egg yolk, pumpkin pie spice, and salt until smooth.
Assemble and Bake
  1. Preheat oven to 375°F (190°C), roll out the chilled dough, and carefully press it into a 3-inch tart pan or ramekin.
  2. Pour the pumpkin filling into the crust and bake for 25-30 minutes, or until the filling is set and the crust is golden brown.
  3. Let cool completely before serving.

Notes

For best results, ensure your butter is very cold when making the crust. You can also use a mini muffin tin for multiple tiny pies.