Ingredients
2 tablespoons crushed cookies (graham crackers, digestives, or gingersnaps)
⅓ cup (3oz/85g) pumpkin puree
1 egg
1 tablespoon milk
2 tablespoons brown sugar
1 teaspoon pumpkin pie spice
1 pinch salt
½ teaspoon vanilla extract
Instructions
1. In a small bowl, whisk together pumpkin puree, egg, milk, brown sugar, pumpkin pie spice, salt, and vanilla until smooth.
2. Add crushed cookies to the bottom of a microwave-safe mug to form a crust.
3. Pour the pumpkin mixture over the crumbs and tap the mug to level it.
4. Microwave for 1½–2 minutes, checking every 30 seconds. The top should look damp but set.
5. Cool for 2 minutes before serving. Top with whipped cream or a dusting of cinnamon sugar.
Notes
You can make this pie 24 hours ahead and refrigerate until serving.
For a no-egg version, replace the egg with 2 tbsp heavy cream or custard powder.
For dairy-free, use almond or oat milk and vegan whipped cream.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Fruit-Filled Mug Cakes
- Method: Microwave
- Cuisine: American Comfort
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mug
- Calories: 307 kcal
- Sugar: 34 g
- Sodium: 375 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 187 mg