Kirbie's Cravings

Microwave Pumpkin Pie (Keto, Low Carb)

A single serving crustless pumpkin pie that cooks in the microwave. This creamy spiced pumpkin dessert tastes just like classic pumpkin pie filling but is so much easier to make and cooks in just two minutes.
 a pumpkin pie topped with whipped cream

I always want a slice of pumpkin pie this time of year but I don’t want an entire pie. So this year I made an easy pumpkin pie in the microwave. This tastes just like regular pumpkin pie filling and definitely satisfied my pumpkin pie craving.

Ingredients

  • Pumpkin Puree
  • Egg
  • Heavy Cream
  • Pumpkin Pie Spice
  • Erythritol Granular (or regular granular sugar if you are not doing low carb)

Pumpkin Puree

You can use homemade or canned. I used canned pumpkin puree.

Heavy Cream

Heavy cream is an ingredient in most pumpkin pie fillings and it gives the pumpkin pie its creamy consistency.

Erythritol Granular

Erythritol granular is used to sweeten the pie filling. Other granular sugar substitutes like Swerve or Lakanto Monkfruit will also work. And if you don’t have sugar restrictions you can use regular granular sugar.
close-up shot of a small pie on a plate

Microwave Cooking Tips

  • I cooked this in an oversized mug with a standard width/opening. Make sure you don’t use a very wide mug because that will cause your pie to be very thin and the cooking time will be different. You can also use an oversized bowl but you would want one that is similar in width as a mug. You can eat the pie filling directly from the mug or bowl.
  • If you want to try to plate it, then you’ll want to choose a mug or bowl that has a flat round bottom rather than a curved bottom, to create the pie shape.
  • You only want the batter to fill about half of the mug or bowl, so that there is no overflow when the pie filling cooks.
  • Do not cook the entire 2 minutes at once. After the first minute, you want to cook at 30 second intervals and check the pie in between. Every microwave is different so your pie filling may be done a little sooner or may need a little longer. Checking on it at 30 second intervals prevents the pie from overcooking.
  • To plate the pie, first let it cool down. Then use a spatula to loosen the edges and bottom of the pie. Then use a large spoon to very carefully lift the pie out in one piece onto a plate.

a pumpkin pie on a plate

More Easy Low Carb Microwave Desserts

Microwave Pumpkin Pie

Servings: 1
Prep Time: 4 minutes
Cook Time: 2 minutes
Total Time: 6 minutes
Course: Dessert
Cuisine: American
A single serving crustless pumpkin pie that cooks in the microwave. This easy dessert tastes just like regular pumpkin pie filling but only takes 2 minutes to cook!

Ingredients

  • 1/3 cup pumpkin puree
  • 2 tbsp whisked egg see notes
  • 2 tbsp heavy cream
  • 3/4 tsp pumpkin pie spice
  • 2 tbsp erythritol granular

Instructions

  • In an oversized microwave-safe mug, add all ingredients. Whisk with a small whisk until smooth.
  • Place mug into microwave and cook at full power for 1 minute. Check on the pie. The edges of the pie should look cooked but the center is still uncooked.
  • Cook in the microwave again at 30 second intervals. I needed to do this twice (so a total cooking time of 2 minutes for my pie), checking after every 30 seconds until the center looks cooked and edges of the pie are starting to pull away from the mug. It is okay if the surface has a few trace wet spots. That is okay as long as the center of the pie looks cooked. Be careful not to overcook your pie. Keep in mind your pie will continue to cook in the mug for a little bit after you remove it from the microwave, so the wet spots on top should disappear once the pie cools.
  • Let the pie cook fully before eating. You can top with whipped cream if desired. The pie can be eaten straight out of the mug or you can also plate it. For plating tips, see post.

Notes

  • This recipe only uses part of an egg because using the full egg is too much. Make sure to whisk the egg before measuring out the 2 tbsp to add to the pumpkin pie.
  • I cooked my pie in an 1100 watt microwave. If your microwave is significantly stronger, you may want to reduce the power when cooking this pie. If your microwave has a smaller wattage, your pie will take longer to cook.
  • Please review "Microwave Tips" section in the post for discussion about what type of mug to use, how to plate your pie, etc.
  • I used Anthony's Organic Erythritol Granules.*
  • *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
  • The net carbs count excludes fiber and carbs from erythritol.

Nutrition

Serving: 1pie, Calories: 178kcal, Carbohydrates: 33g, Protein: 5g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 151mg, Sodium: 58mg, Potassium: 209mg, Fiber: 3g, Sugar: 3g, Vitamin A: 13310IU, Vitamin C: 3mg, Calcium: 57mg, Iron: 2mg, Net Carbs: 6g, Carbs from erythritol: 24g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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4 comments on “Microwave Pumpkin Pie (Keto, Low Carb)”

  1. How is 33 grams of carbohydrates keto?

  2. I am still in agreement, even Net Carbs brings it down 4 grams. 29 net carbs is more than I allow myself in a day for sure. I’m wondering if there is a mistake in the nutritional information. Please check for me.

    • what? it is 6 net carbs. I already list the net carbs. you subtract fiber and carbs from erythritol when calculating net carbs.

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