Table for Two: Personal-Size Pumpkin Pies!!

Sneakyspoons:  Perfectly Personal Pumpkin Pies

Ever since the leaves started changing, I’ve been craving pumpkin. Anything pumpkin would do, but since I also have a bit of a sweet tooth, I decided to try my hand at this delicious fall favorite. In our house we rarely finish a dessert (don’t get me wrong, we love dessert, we just don’t want to eat on the same pie for ten days), so I made this twist on the traditional recipe: personal-size pumpkin pies. Yum!!

Personal-Size Pumpkin Pie 

for the crust:
2 1/2 T butter
1 1/2 T shortening
1/2 cup + 2 T flour
1/4 tsp sugar
1/4 tsp salt
2-3 T cold water
for the filling:
1/2 can of pumpkin
1/2 can of sweetened condensed milk
1/2 tsp pumpkin pie spice
1/2 tsp sugar
1 egg
whipped topping for serving
Combine the flour, sugar and salt.  Using a fork or pastry cutter, cut in the butter and shortening until a fine crumb is achieved.  Add 2 T water and mix until the dough comes together.  Wrap dough in plastic wrap and set in freezer for 15 minutes while you prepare the filling
Mix all the ingredients together for the filling.  You can use the remainder of the pumpkin and sweetened condensed milk to make more pies or to make pumpkin spice lattes.  
Divide the dough in half.  Pat each half into a circle.  Line ramekins with dough, shaping up the sides of the ramekins.  Pour in filling.
Bake at 375 degrees for 25 minutes, or until middle is set.  Ours was slightly jiggly in the center, but it firmed up as it cooled.  Serve with whipped topping.
source:  filling recipe from the back of the Kroger sweetened condensed milk, the crust from

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