8-Inch Pumpkin Pie Recipe: Single-Serve Thanksgiving in a Skillet

This 8-inch pumpkin pie recipe transforms Thanksgiving dessert into a single-serving skillet masterpiece—no pie dish required. The secret lies in a perfectly balanced filling that delivers classic spice and creamy texture, all baked in just 45 minutes for a foolproof result.

I've tested countless variations, and this one consistently delivers that signature fall flavor without the mess of traditional pie crusts.

The foolproof technique starts with a pre-baked crust (or store-bought shortcut) that stays crisp while holding its shape. The filling combines pumpkin purée, warm spices, and a touch of bourbon for depth—no overpowering sweetness here.

Blind-baking the crust ensures it doesn't sog, while the skillet's even heat distribution creates a golden, caramelized top that begs for a second slice.

What you'll end up with is a restaurant-quality pumpkin pie that's rich, aromatic, and perfectly portioned—ideal for holiday gatherings or solo indulgence. The crust remains tender yet sturdy, while the filling stays silky-smooth with just the right balance of cinnamon, nutmeg, and clove.

Serve warm with whipped cream or a dollop of vanilla ice cream for the ultimate comfort dessert.

This recipe scales beautifully for larger crowds while keeping prep simple. Whether you're a baking novice or a seasoned pro, the step-by-step instructions ensure success every time. Let's get started on creating your perfect single-serve pumpkin pie.

Ingredients for 8 inch pumpkin pie

Transform Thanksgiving tradition into a single-serving skillet masterpiece with these carefully balanced ingredients.

The pumpkin purée is non-negotiable—Libby's 100% pure is the gold standard, but any unsweetened brand works. For the crust, Pillsbury refrigerated pie crust saves time, but homemade is superior if you're ambitious. The spices must be fresh: Penzeys Spices sells pre-ground nutmeg and cloves that stay potent longer. Toasting the cloves for 30 seconds in a dry pan before grinding releases their aromatic oils—worth the extra minute. The bourbon adds depth without overpowering; skip it if you prefer a more traditional flavor profile.

No bourbon? Maple syrup or extra vanilla extract enhances sweetness similarly. Substitute brown sugar with white if needed, but the molasses content in brown sugar contributes to the pie's signature richness. The heavy cream can be swapped for full-fat coconut milk for a dairy-free option, though texture may vary slightly. For a gluten-free crust, King Arthur gluten-free flour blend works beautifully. The milk in the crust can be omitted if you're watching fat content, but it ensures a tender, flaky texture—don't skip this part if you're using a store-bought crust.

Pre-made pie crusts keep in the fridge for 2 weeks or frozen for 3 months. Store pumpkin purée in the pantry indefinitely, but spices lose potency after 6 months—transfer them to airtight containers immediately. The filling can be prepped a day ahead and refrigerated; bake straight from the fridge for even cooking. Leftovers? This pie reheats beautifully—10 minutes at 350°F restores its warmth and texture perfectly.

Step-by-step instructions for skillet pumpkin pie

This single-serve skillet pie delivers restaurant-quality texture with minimal effort.

In a medium bowl, combine the 1.5 cups all-purpose flour, 0.5 tsp salt, and 0.5 cup cold unsalted butter, cubed. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.

Add the 0.25 cup whole milk and mix gently with a fork until the dough just comes together. Avoid overmixing—just until the ingredients combine. Press the dough into the bottom and up the sides of an 8-inch oven-safe skillet, creating a thin, even layer. Use your fingers to smooth the edges and create a slight rim for the filling.

Preheat your oven to 375°F. Line the unbaked crust with a sheet of parchment paper and fill it completely with pie weights or dried beans. Bake for 15 minutes to pre-cook the crust and remove any moisture. Remove the weights and bake for an additional 5 minutes until the edges are lightly golden.

Here's the thing—this pre-baking step prevents a soggy bottom. The crust should emerge from the oven with a golden hue and firm structure. If any spots remain pale, return it to the oven for 2-3 more minutes until uniformly baked. The crust will crisp further during the filling stage.

In a separate large bowl, whisk together the 1 cup canned pumpkin puree, 0.75 cup granulated sugar, 2 whole large eggs, 0.5 cup heavy cream, 2 tsp ground cinnamon, 0.25 tsp ground nutmeg, 0.5 tsp ground cloves, 1 tbsp bourbon, and 1 tsp vanilla extract until completely smooth. The mixture should be thick but pourable—no lumps should remain.

This is where the magic happens. The bourbon adds depth, while the spices create that classic pumpkin pie aroma. Taste the mixture at this stage—it should be sweet but not cloying, with warm spice notes. If you prefer a sweeter pie, add up to 1 tablespoon more sugar now.

Pour the pumpkin filling into the pre-baked crust, spreading it evenly to the edges. Place the skillet on a baking sheet to catch any potential spills. Bake at 375°F for 45-50 minutes until the filling is set but still slightly jiggly in the center—a toothpick inserted should come out clean but leave moist crumbs.

Watch carefully during the last 10 minutes of baking. The filling should puff slightly and develop a golden crust on top. If the edges brown too quickly, tent loosely with aluminum foil. The pie is done when it's firm to the touch but still has that perfect custard-like center.

Remove the pie from the oven and let it cool completely at room temperature for at least 2 hours—this resting period allows the filling to fully set and develop its signature texture. The crust will crisp further as it cools, creating that perfect contrast with the creamy filling.

Serve the pie at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. The crust should be crisp and flaky, while the filling should be smooth with just the right amount of spice. Each bite should deliver that perfect balance of sweetness, spice, and creamy texture that makes pumpkin pie so beloved.

Perfect pairings for this dish

Whipped Cream Classics

Classic homemade whipped cream is my go-to for this pie—light, fluffy, and perfectly sweetened with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract. For extra flair, dust with ¼ teaspoon ground cinnamon before serving.

If you're short on time, Cool Whip works in a pinch, though it lacks the elegant finish of homemade. 🥛

Ice Cream Pairings

A scoop of vanilla bean ice cream cuts through the richness beautifully, while maple walnut ice cream adds a nutty contrast that complements the spices. For a lighter option, try coffee ice cream—the bitterness balances the pie's sweetness.

Always serve ice cream slightly softened so it melts gently on top rather than melts into the pie.

Caramel Drizzle

Drizzle with homemade salted caramel (simmer ½ cup sugar with ¼ cup heavy cream until golden, then whisk in 2 tablespoons butter and 1 teaspoon flaky sea salt) for a luxurious finish.

For a quicker version, use store-bought caramel sauce like Mrs. Dash Caramel Sauce and sprinkle with crushed pecans. This adds a rich, gooey element that elevates the pie to restaurant quality. 🍯

Spiced Whiskey Sauce

Warm ½ cup heavy cream with 2 tablespoons brown sugar, 1 teaspoon bourbon, and a pinch of cinnamon and nutmeg until slightly thickened. This sauce adds warmth and depth—perfect for drizzling over slices.

For a boozy kick, add 1 tablespoon spiced rum instead of bourbon. Serve immediately while warm for maximum flavor impact.

Crunchy Toppings

Sprinkle with toasted pecans or chopped candied ginger for texture contrast. For a festive touch, use crushed gingersnaps or graham cracker crumbs—just pulse them in a food processor until fine.

These toppings add crunch and absorb excess filling, making each bite more satisfying. Store-bought toppings like Pillsbury Toffee Bits also work in a pinch. 🌰

Coffee or Tea Pairings

Pair your pie with chai tea or espresso to enhance the spiced flavors. The tannins in black tea balance the sweetness, while the warmth of chai complements the cinnamon and nutmeg.

For a dessert wine option, Moscato d'Asti offers a light, fizzy contrast that cleanses the palate between bites. Avoid heavy reds—they'll overpower the delicate pie flavors. ☕

Frequently asked questions about 8-Inch pumpkin pie