Go Back
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1 pie
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter, cold and cubed
  • 2 tablespoons ice water
Filling
  • 1/2 cup canned pumpkin puree
  • 1/4 cup sweetened condensed milk
  • 1 egg yolk
  • 1/2 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt

Equipment

  • mixing bowl
  • rolling pin
  • 3-inch tart pan
  • whisk

Method
 

Prepare the Crust
  1. Combine flour and butter in a bowl until crumbly, then add ice water to form a dough.
  2. Roll out the dough and press it into a 3-inch tart pan, trimming any excess.
Make the Filling
  1. Whisk together pumpkin puree, condensed milk, egg yolk, pumpkin pie spice, and salt until smooth.
Bake the Pie
  1. Pour the filling into the prepared crust.
  2. Bake at 375°F (190°C) for 25-30 minutes, or until the filling is set and the crust is golden brown.
  3. Let the pie cool completely before serving.

Notes

This recipe is designed for a single serving 3-inch pumpkin pie. For a flakier crust, ensure your butter is very cold and handle the dough as little as possible.