Pumpkin Pie Mug Cake

If you enjoy pumpkin pie but don’t want an entire pie to deal with, this is for you. Single serving pumpkin pie mug cake, ready in less than 10 minutes.

Every year, I look forward to Thanksgiving dinners so I can have a slice of pumpkin pie for dessert. I love eating pumpkin pie, but I rarely make a whole one or buy a whole one because then I’m stuck with an entire pie.

So I came up with the idea to make a pumpkin pie mug cake. The texture is not exactly the same as a traditional baked pumpkin pie, but the flavors are all there. I give a few options in the instructions, for either a softer filling or a more cake-like texture. Both are delicious and have all the flavors I look for in a pumpkin pie. I topped it with some whipped cream and caramel sauce, and it totally satisfied my pumpkin pie cravings.

I can’t wait to make this again! No more needing to wait until Thanksgiving day.

Psst, my cookbook is now available via e-reader too. If you like recipes like this, check out my new book of nearly 100 microwave recipes! It’s available online, in-store, e-readers, and internationally too!

Pumpkin Pie Mug Cake

Ingredients:

  • 4 tbsp (2 oz) canned pumpkin puree
  • 1.5 fl oz heavy cream
  • 2 tbsp granulated white sugar
  • 1 tsp pumpkin pie spice
  • 1 tbsp whisked egg
  • 1 tbsp butter, melted
  • 4 1/2 tbsp finely crushed crumbs of either graham crackers, ginger snaps or biscoff speculoos cookies

Directions:

1. Lightly grease the inside of a microwave safe mug at least 8 oz in size. In a small bowl, add melted butter and cookie crumbs and mix until crumbs are completely coated. Pour into greased mug and press crust to the bottom of the mug evenly, applying some pressure to compact it.

2. In a medium bowl, add pumpkin puree, heavy cream, sugar, spice, and egg. Mix with a small whisk until batter is smooth. Pour mixture into mug, on top of crust.

3. Cover the mug with a paper towel (because we're dealing with a pie, it will bubble and splatter slightly while cooking). Cook for 1 minute, with power setting to level 7, or 70%. This prevents the pie filling from cooking too quickly and splattering too much. After 1 minute, the pie filling should be about halfway done. Set for another 1 minute at power level 7. Now the cake surface should have holes and look cooked (like photo above) and should be pulling away from the sides. If you press on it though, the texture should still be quite mushy. Place paper towel back on and cook for another 2 minutes at power level 7. At this point, the cake should begin to firm up. If you want a more softer pie-like filling, you can stop at this point. If you want something firmer and more stable, cook for an additional 2 minutes at power level 7. If you want a really firm, cake-like texture, cook for a final 2 minutes at power level 7. It really depends on how firm you want it. I thought it tasted great with all the different textures.

4. Let cake cool a few minutes before topping with whipped cream and caramel sauce. I put mine in the freezer for a few minutes, so the surface became cool enough to put whipped cream on, but it was still warm inside.

All images and content are © Kirbie's Cravings.

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6 comments on “Pumpkin Pie Mug Cake”

  1. This looks absolutely scrumptious! I know what I’m going to have this morning for breakfast now. 😉

  2. I’m so ready for a bite of this lovely cake. Your pictures are marvelous.

  3. Awesome Recipe and Wow! It looks delicious and it’s healthy!

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