Mug Pumpkin Pie Microwave Mug Pies Recipes
MUG PUMPKIN PIE MICROWAVE MUG PIES
Easily make Microwave Mug Pies in your favorite fall flavors including Pumpkin Pie, Apple Crisp & Pecan Pie. Get all the flavor without the fuss!
Provided by Gemma Stafford
Categories Dessert
Time 7m
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the pumpkin puree, egg, milk, brown sugar, pumpkin pie spice and salt until no lumps
- In a microwavable mug add in your crushed cookies to the bottom.
- Pour into your pumpkin pie mix on top
- Microwave roughly 1 1/2 -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.
Nutrition Facts : ServingSize 1 g, Calories 307 kcal, Carbohydrate 51 g, Protein 9 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 187 mg, Sodium 375 mg, Fiber 4 g, Sugar 34 g
PUMPKIN PIE MUG CAKE
Mug cake that tastes like pumpkin pie.
Provided by Shelby
Categories Fruits and Vegetables Vegetables Squash
Time 6m
Yield 1
Number Of Ingredients 10
Steps:
- Crack egg into a microwave-safe mug. Whisk in brown sugar. Add flour, pumpkin puree, white sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt; whisk until well blended.
- Cook in the microwave on high until puffed and golden, about 1 minute 15 seconds.
Nutrition Facts : Calories 518.3 calories, Carbohydrate 106 g, Cholesterol 186 mg, Fat 5.9 g, Fiber 3.8 g, Protein 11.5 g, SaturatedFat 1.9 g, Sodium 816 mg, Sugar 69.1 g
UPSIDE-DOWN MUG PUMPKIN PIE
This fresh take on pumpkin pie satisfies an individual craving without having to make an entire pie. Make this up in the morning so you have an after-dinner dessert waiting for you.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 1
Number Of Ingredients 8
Steps:
- Spray bottom of microwavable mug (about 12 oz) with cooking spray. In small bowl, beat egg, pumpkin and whipping cream with whisk; add brown sugar, flour and pumpkin pie spice, and mix well.
- Pour batter into mug. Microwave uncovered on Medium (50%) 3 minutes; if needed, microwave in additional 15-second increments, until edge slightly pulls away from mug and top is nearly set. Cool 10 minutes. Refrigerate until cool, at least 2 hours or overnight.
- To serve, carefully run knife around edge of pumpkin pie to loosen; turn onto small plate. Top with crushed cinnamon graham crackers. Top with whipped cream.
Nutrition Facts : Calories 300, Carbohydrate 41 g, Cholesterol 205 mg, Fat 1 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 32 g, TransFat 0 g
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RECIPE: PUMPKIN PIE IN A MUG - KITCHN
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- Place the butter in a microwave-safe mug that holds at least 10 ounces, and microwave on LOW until melted. Stir in the crushed gingersnaps and press the mixture firmly into the bottom of the mug.
- In a separate small bowl, whisk together the pumpkin purée, egg, milk or cream, brown sugar, and pumpkin pie spice. Pour into the mug with the gingersnap "crust."
- Place the mug on a microwave-safe plate. Microwave on full power for 2 to 5 minutes, or until a knife inserted in the center of the mug pie comes out clean. The top may look slightly damp but it will set as it cools. (Cooking time will vary greatly depending on your microwave and the width and depth of the mug. Start with 2 minutes and continue cooking in 30-second increments until it is done.)
- Use a hot pad or oven mitt to carefully remove the mug from the microwave. Let it stand for a couple minutes to cool, then top, if desired, with whipped cream and crushed nuts before eating.
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