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Microwave Mug Pumpkin Pie - The fastest way to make Fall's favorite pie!

Microwave Mug Pumpkin Pie

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Hi Bold Bakers!

Wow am I so glad to be sharing this recipe for Microwave Mug Pumpkin Pie with you! You guys have seen me make all kinds of fall magic with my Microwave Mug Pecan Pie and my Microwave Mug Apple Crisp. This fall I didn’t stop there, who could possibly forget about pumpkin pie! Pumpkin pie is a much loved treat, which is why I’m so excited for you all to try this Microwave Mug version!

This Microwave Mug Pumpkin Pie could not be easier or more authentic! Just like a real pumpkin pie this mug version combines Pumpkin Puree Pumpkin Spice eggs and brown sugar. You would not believe what happens when this mixture is layered on top of crushed graham crackers and popped in the microwave. Yes, I said the microwave!

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My Microwave Mug Pumpkin Pie is perfect for when you have to have that something sweet but don’t want to make or buy a whole pie. This recipe is fun and simple, even your kids could whip this up with you this holiday season.

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2.5 from 4 votes
Microwave Mug Pumpkin Pie - The fastest way to make Fall's favorite pie!
Microwave Mug Pumpkin Pie
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
 
Servings: 1
Author: Gemma Stafford
Ingredients
  • 2 small cookies , crushed into 2 tablespoons of crumbs (graham crackers, digestives, gingersnap cookies)
  • cup (3oz/85g) pumpkin puree
  • 1 egg
  • 1 tablespoon milk
  • 2 tablespoons brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 generous pinch of salt
  • ½ teaspoon vanilla
Instructions
  1. In a small bowl, whisk together the pumpkin puree, egg, milk, brown sugar, pumpkin pie spice and salt until there are no lumps.
  2. To the bottom of a microwavable mug add your crushed cookies.
  3. Pour your pumpkin pie mix on top.
  4. Microwave roughly 1½ -2 minutes, checking every 30 seconds. The top may look slightly damp but it will set as it cools. Cooking time is based on my 1200W microwave so your timing might vary.
  5. Carefully remove the mug from the microwave. Let it stand for a couple minutes to cool. Serve with whipped cream and Enjoy otherwise place in the fridge for up to 24 hours.
Recipe Notes

WW SmartPoints: 13
WW PointsPlus: 8
*notes: make your own pumpkin pie spice or use cinnamon.

Cooking time will vary greatly depending on your microwave and the width and depth of the mug. The mugs I use are small, roughly 6oz (¾ /1 cup)

This pie can be made 24 hours in advance so you can have them ready for a party

The mugs I use are small, roughly 6oz (¾ /1 cup)

Nutrition Information
Serving size: 1 mug pie Calories: 307 Fat: 8g Saturated fat: 2g Unsaturated fat: 0 Trans fat: 1g Carbohydrates: 51g Sugar: 34g Sodium: 375mg Fiber: 4g Protein: 9g Cholesterol: 187mg

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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18 Comments

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  1. Maret on March 1, 2018 at 10:08 am

    This is my second mug dessert from your website. The procedure went smoothly, but I must admit that the result was not the pumpkin pie taste I am used to. It actually tastes like egg custard flavored with pumpkin. If you like egg custard, you will probably enjoy this recipe.

    • Gemma Stafford on March 5, 2018 at 8:37 am

      Hi Maret, that is a good assessment, it is a bit like a custard I suppose.
      Thank you for this review.
      Gemma 🙂

  2. Ceara Sullivan on December 31, 2017 at 1:20 pm

    Great Irish minds think alike 😉 I have been doing some microwave cooking here and there…it really is a kind of feel-your-way technique, especially when using eggs.

    I have to stay away from sugars and starches (and Jameson’s, sad to say) so my pies are made without a crust, though I do make a nut flour crust on occasion. I cook that first, VERY briefly, before adding the filling.

    My French apple pie got me started on this cooking method; apple filling simply takes too long using the oven. Thus, I began microwaving the sliced (Albemarle Pippin) apples, maple syrup, a dash of salt, a generous squirt of organic* applesauce, and my own spice mixture** plus a splash of brandy until the slices were soft (always have to coat apples in lemon juice as I slice or they oxidize).

    While they’re cooking, I mix oatmeal (the 5 minute kind, not instant), nut flour, and a dash of salt. I add a bit of the apple pie spice to that and then cut small lumps of cold butter into the oat mixture. I use my fingertips, working quickly. It’s easiest to don disposable nitrile gloves for that part.

    When the apple mix is soft, I dump it into a small (8 in.) pyrex pie plate and crumble the topping all across the top. The finished dish can be covered and refrigerated until it’s time to warm it in the microwave and then put it under the broiler, set well below the heating element so it has time to cook through and become lightly browned.

    ————-
    * apples are highly sprayed with pesticides so I buy organic sauce and “no-spray” local apples. The variety “Arkansas Black” is also a fine apple.

    **my apple pie spice mix is haphazard. Have been cooking since I was ten years old so it’s all by the whim theory after all these years. I use cinnamon (Ceylon, not Cassia), a dash of clove, mace, freshly-ground nutmeg, and loveliest of all, cardamom.

    You’re a fine cook, me girl.

    • Gemma Stafford on January 2, 2018 at 6:06 am

      Ceara,
      You are a baking genius. I have not heard of Carrigeen moss being used as an egg substitute! It is a gelling agent, from seaweed, like agar agar, China grass. I will have to try this, thank you,
      Gemma 🙂

  3. Rekha on October 31, 2017 at 9:02 pm

    Thanks for the recipe, what can I use to substitute egg?

    • Gemma Stafford on November 2, 2017 at 4:58 am

      Hi Rekha,
      (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/) here you go!
      Use what is easy for you to find.
      Applesauce would be good, yogurt too. Experiment!
      Gemma 🙂

      • Ceara Sullivan on December 31, 2017 at 1:23 pm

        ground flax seed is a good substitute. A bit gelatinous. Back before I found others, I used the gel from soaked Irish moss, but I’m told some ingredient or other is unhealthy in I.M.

      • Amie on April 15, 2018 at 7:22 pm

        One time I was making a chocolate chip mug cake and the recipe asked for an egg. It was late at night and I was too lazy to use an egg. I just wanted to relax and eat a mug cake. I decided to try adding some sour cream instead. If I remember right, I used 2 Tbsp. I was so glad I did. It turned out so fluffy and tasted delicious.

        • Amie on April 15, 2018 at 7:25 pm

          I tried this microwave mug pumpkin pie last night. It turned out great. I used cream instead of milk and added a little more than it called for. The center was rather runny, but I like it that way. I will definitely be making it again.

          • Gemma Stafford on April 16, 2018 at 4:04 am

            Hi Amie,
            Good for you, it sounds like you are not afraid to experiment a bit, well done.
            thank you for this kind review,
            Gemma 🙂



        • Gemma Stafford on April 16, 2018 at 4:05 am

          Hi Amie,
          Again, I thank you for this very kind review.
          It is great to get your input too with regard to egg replacement, thank you for letting us know,
          Gemma 🙂

  4. SheNiteOwl on October 20, 2017 at 6:57 pm

    A delicious way to have pumpkin pie without making a pumpkin pie. Made the crust with Biscoff cookies and we liked it. Also used fresh homemade pumpkin puree instead of canned. Another Great Mug Recipe! Thanks for making treats so easy.

    • Gemma Stafford on October 22, 2017 at 8:08 pm

      Delighted you like it. Try the Pecan pie in a mug too 🙂

  5. Khadija2007 on October 16, 2017 at 4:31 pm

    It looks very good, I cannot wait to make my first mug cake ! 😀

  6. Karen Kilpatrick on October 11, 2017 at 10:36 am

    Love, love love this Gemma. I am a great fan of Pumpkin Pie and during the holidays my waistline shows it! I made this with Vanilla wafers as the “crust”. SOOOO GOOD. With a holiday theme in mind…any chance of cranberry orange muffins?

    • Gemma Stafford on October 12, 2017 at 4:07 am

      Hi Karen,
      Thank you for being in touch, I am happy that you like this easy recipe.
      Yummy! cranberry and orange are a great marriage. I will pop this right on my list, thank you,
      Gemma 🙂

      • SheNiteOwl on October 22, 2017 at 9:45 pm

        Gemma,
        You must also be a mind reader because I was thinking about the Mug Pecan Pie too. YUM YUM…

        Jane

        • Gemma Stafford on October 23, 2017 at 3:17 am

          Haha! Yes, I am, be afraid!!
          Gemma 🙂

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