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Small Batch Pumpkin Pie

Pumpkin Pie in all its glory, just a little smaller than usual. Perfect for when you want to serve more than one pie, but don't want large amounts of pie leftover. If there's only two of you at home, this is the pie for you!

Course Dessert
Cuisine American
Keyword small batch, pumpkin
Prep Time 1 hour
Cook Time 55 minutes
Servings 6

Ingredients

  • 1 recipe of my Perfect Pie Crust recipe see archives or link in Recipe Notes below
  • 3 medium eggs
  • 3/4 cup plus 1 Tbsp pumpkin purée
  • 1 1/2 tsp pure vanilla extract
  • 2 tbsp golden brown sugar
  • 2 tsp cornstarch or arrowroot starch
  • 3/4 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/8 tsp ground cloves
  • 1/2 tsp kosher salt
  • 6 tsp pure maple syrup
  • 3/4 cup heavy 35%-40% cream
  • egg wash 1 egg mixed with a bit of water
  • 1-2 tbsp of raw or turbinado sugar
  • 1 tsp Maldon Sea Salt for finishing, optional
  • Sweetened whipped cream for garnish it can be plain if you'd rather!

Instructions

  1. Preheat the oven to 375F (190C)

  2. Roll out 1/2 of the pie pastry and line a 6-7, or even 8 inch pie plate or tart pan with removable bottom. The depth of the pan will affect how much filling can go in. Trim or crimp as desired. Chill in the freezer till the filling is ready.

  3. Roll the other 1/2 of the pie pastry to almost as thin (about 1/6 inch thick) as your pie crust. Cut out shapes as desired (cut out more than you need- some may brown too much in the oven). Place these on a parchment lined baking sheet and refrigerate till needed.
  4. In a large bowl, whisk the eggs till frothy.
  5. Add the pumpkin purée and vanilla, and blend well.
  6. In a small bowl whisk together the sugar, starch, spices, and salt. Add this to the squash mixture.
  7. Add the maple syrup. Whisk well. Finally, stir in the cream.
  8. Place the chilled pie shell onto a baking sheet. Run a bit of egg wash along the edges of your crimped pie shell. Sprinkle the edges with a bit of your raw or turbinado sugar.
  9. Pour the filling into the pie shell. If there is extra, fill a ramekin dish with the extra and bake alongside the pie till they are set.
  10. Bake on the middle rack. Bake for 45-55 minutes, rotating the pie after about 30 minutes to ensure even browning of the crust. Check at 45 minutes, depending on the size of the pie plate or tart pan you are using. And you never know what your oven is like.
  11. When the edges of the filling are puffed up, and the centre of the pie jiggles only slightly, when the baking sheet is moved, the pie is ready.
  12. Cool on a wire rack.
  13. While the pie is baking, remove the chilled 'cookies' from the fridge.
  14. Brush each with a bit of egg wash, and sprinkle with raw or turbinado sugar.
  15. Bake at 375F till golden, about 15-20 minutes. Remove and cool on the rack for about 30 minutes.
  16. Place the cooled cookies onto the cooled set custard in a pattern appealing to you.

  17. Once the pie is at room temperature, you can cover it loosely with plastic wrap and keep in the fridge till ready to serve. Best served slightly chilled.

Recipe Notes

My perfect pie pastry recipe is here!

You will still have leftover pastry.  Feel free to freeze and save for the next pie baking adventure.  Wrap tightly in plastic wrap and store in a freezer bag for 2-3 months.