Mug Cakes & Meals

Microwave Mug Pumpkin Pie

4.06 from 67 votes
My Microwave Mug Pumpkin Pie will set the standard for all of your Fall baking when you can make this delicious treat in minutes in the microwave.
Microwave Mug Pumpkin Pie - The fastest way to make Fall's favorite pie!

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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Microwave Mug Pumpkin Pie Recipe

4.06 from 67 votes
My Microwave Mug Pumpkin Pie will set the standard for all of your Fall baking when you can make this delicious treat in minutes in the microwave.
Author: Gemma Stafford
Servings: 1
Prep Time 5 mins
Cook Time 1 min
Total Time 6 mins
My Microwave Mug Pumpkin Pie will set the standard for all of your Fall baking when you can make this delicious treat in minutes in the microwave.
Author: Gemma Stafford
Servings: 1

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

  • 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 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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Jim
Jim
1 month ago

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.

Mohammad.92
2 months ago

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 ❤

Blue
Blue
6 days ago

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!!

Lawrence Biviano
Lawrence Biviano
21 days ago

For those that dont read the replies………….obviously I cook the whole pumpkin and there will ALWAYS be tons leftover. So all I do is add all my ingredients (as if I were to bake like 10 pies!) then figure out how much will be needed PER pie, (depending size of crusts), and portion it into freezer containers. When needed, thaw out in fridge, & pour into pie crust. That simple. Once you do the original work, you can then “whip up” a pie in no time. My Dad always said “prep” is like 75% of quick success! Good luck! Am… Read more »

Jeannie
Jeannie
2 months ago

These looked wonderful. But I couldn’t figure out how to print or copy the recipe. I guess I will have to look for another recipe.

Sue Thompson
Sue Thompson
1 year ago

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!

Me
Me
1 year ago

Thanks! I’m so excited to try it!!!

Chris Egan
Chris Egan
2 years ago

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

Maret
Maret
2 years ago

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.

Ceara Sullivan
Ceara Sullivan
2 years ago

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,… Read more »

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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