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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!
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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Microwave Mug Pumpkin Pie Recipe
Ingredients
- 2 small cookies , crushed into 2 tablespoons of crumbs (graham crackers, digestives, gingersnap cookies)
- ⅓ 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
- In a small bowl, whisk together the pumpkin puree, egg, milk, brown sugar, pumpkin pie spice, salt and vanilla extract until there are no lumps.
- To the bottom of a microwavable mug add your crushed cookies.
- Pour your pumpkin pie mix on top.
- 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.
- 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 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
Honestly, this is one the best pumpkin recipes!!! I loved both the taste and the texture of the pie! Though in the ingredients it is mentioned 1/2 tsp vanilla and not in the instructions, but I added it to the purée mix… Thank you Gemma ❤
One teaspoon of spice was way too overpowering! I couldn’t figure out why it didn’t taste sweet enough, so I reduced the spice by half and it was perfect. Will be eating this many, many more times. Thanks!!
Two questions: Can I use a silicone baking cup instead of a mug? Would the same recipe work if I baked instead of microwaved and, if so, what time and temperature? Thanks.
Hi Gemma! This pumpkin pie in a mug was great! I loved it; my husband doesn’t care for pumpkin pie so if I buy one I eat the whole thing! Which I don’t need to do.. thank you for your recipe!
Chris
Thanks for the recipe, what can I use to substitute egg?
I was in heaven when I found this recipe. I always seem to have leftover pumpkin. I made some pumpkin oatmeal cookies and was trying to find out what to do with the rest of the pumpkin. I doubled the recipe and used a scone to cover the bottom of two mugs. What an easy and delicious mug pie! I can’t wait to make it again. Thanks so much!
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.
Perfect for my lifestyle. I, by choice, do not have a stove. I have always contended I can make do with a microwave. (NO, turkey!) And this whole page of microwave pies proves me right. Thank you it is great.
I divided the recipe between two teacups and cooked it a bit less. Delish and half the calories. (But a lot of room in the cup for whipped cream!)
I made it. Most importantly need to watch the timing. I did 15 seconds, stir, micro another 15 seconds. Let cool. I maybe should have done another 10 – 20 seconds. I topped it with marshmallows. MMM!