{VIDEO} Small-Batch Pumpkin Pie for Two (2-slice Pumpkin Pie)

A recipe that makes exactly 2 slices of perfect pumpkin pie!

I created a quarter pie pan out of foil, to bake my small-batch of pumpkin pie in, to create a quarter of a pie, for when you only need a small batch, instead of an entire pie! Less ingredients, less cleanup and perfect portion control.

You can use store bought refrigerated pie crust, but this small batch recipe is super simple to whip together and makes the perfect amount. Press it into the quarter pan, add the filling and you're ready to bake!

It comes out absolutely perfect. I like to serve it with some fresh whipped cream!

If you give it a try, be sure to tag me in a pic on social media at @lindsayannbakes 

I've also made a Small Batch Apple Pie for Two (2-slice Apple Pie), so you can make an assortment and try a little of everything!


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Small-Batch Pumpkin Pie for Two

Yield: 2 slices


  • 1/2 cup + 2 tablespoons (75g) all-purpose flour 
  • 3/4 teaspoons sugar 
  • 1/4 teaspoon salt 
  • 1/4 cup (1/2 sticks/2oz) unsalted cold butter, cut into little cubes
  • 1-2 tablespoons ice cold buttermilk (or ice water)
  • 1/2 cup pumpkin puree 
  • 3 tablespoons packed dark brown sugar
  • 1 tablespoons granulated white sugar
  • 3/4 teaspoon all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/8t ginger + 1/8t nutmeg + pinch ground cloves
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 6 tablespoons half & half, cold
  • 1 large egg, divided (1 1/2 tablespoons of a beaten egg for pie filling + rest for egg wash on crust)

Take a piece of foil and fold it into a long strip. Measure it to fit the length of your pie dish and cut off the excess. Fold it in half and make an L shape. Place in pie dish, to section off 1/4 of the pie dish. Fold a piece of foil underneath and up the sides to create a bottom of the foil "L" and cut off the rounded edge. Place a second piece of foil on the inside of the foil triangle, to create a lining, so the filling doesn't leak out of the edges.

Whisk together flour, sugar and salt in bowl. Cut in cubed butter using a pastry blender or 2 knives.

Mix in buttermilk, 1/2 tablespoon at a time, until dough just starts to come together. It will be slightly shaggy, not a perfect looking dough ball and definitely not wet or sticky at this point. You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, and it holds together. 

Turn dough onto a piece of plastic wrap. Form dough into a disk and wrap in plastic wrap. Chill in the fridge for at least 1-2 hours or up to 5 days (or freeze up to 2 months).

Once chilled, let the dough soften to room temperature for about 5-10 minutes and roll out on a piece of parchment paper, 1/4" thick, sprinkling with flour as needed and rotating dough 1/4 turn as you go, to eliminate sticking.

Use the foil triangle as a guide to slice the dough into shape, making sure to leave about 2 inches past the edge of the foil, so it is long enough to go up the side of the pie dish. Place the foil back into your pie dish and press the dough on top and up the side.

Use excess dough to cut out leaf shapes for garnish and bake on a parchment lined baking sheet at 350°F for about 7-10 minutes, if desired. Refrigerate pie dish while you prepare the filling. 

Preheat oven to 375°F.

Add all of the filling ingredients in a large bowl. Whisk together until smooth. Pour into prepared pie crust. Fill the empty space in the pie dish with crumbled up foil, to keep the pie from loosing it's shape. Flute edges of crust and brush tops with remaining beaten egg.

Bake for about 35-40 minutes, or until the crust is golden and filling has puffed slightly. Filling should jiggle slightly when nudged, but will set upon cooling, do not over bake.

Cool for at least 3 hours at room temperature before serving, or refrigerate overnight, to allow filling to set. Remove foil and release pie from foil pan. Slice in half to create 2 slices of pie. Add pie leaf shape on top of crust. Serve with whipped cream and garnish with pie crust leafs, if desired. Cover leftovers and refrigerate for up to 3 days; reheat for 10 minutes at 350°F.