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.

Ingredients

• Canned pumpkin puree
• Heavy cream
• Granulated sugar
• Pumpkin pie spice
• Whisked egg
• Melted butter
• Graham cracker crumbs

Pumpkin: Be sure to use pumpkin puree and not pumpkin pie filling.

Heavy cream: To achieve the right texture, I don’t recommend subbing the heavy cream for milk.

Pumpkin spice: If you don’t have this mix on hand, use ground cinnamon or nutmeg.

Egg: You only need one tablespoon of egg, so whisk the egg first in a small bowl and then measure out the one tablespoon.

Graham cracker crumbs: You can finely crush graham crackers or buy a box of graham cracker crumbs. You can usually find them in the baking aisle. Or use finely crushed gingersnaps or Biscoff cookies (speculoos cookies) if you want to change the flavor.

How to Make It

Crust: Mix the graham cracker crumbs and butter in a small bowl. Grease the mug and then press the crumb mixture in the bottom of the mug. Press it so it covers the bottom evenly.

Filling: Whisk the pumpkin, cream, sugar, spices, and egg in a bowl. Pour the mixture into the mug on top of the crust.

For a softer cake: Cover the mug with a paper towel (to prevent splattering) and cook the mug cake for 1 minute at 70% power. At this point, it will be cooked about halfway. Cook it for another minute. Now the cake should have some small holes on top and be pulling away from the sides of the mug. Cover it again and cook it for two more minutes. At this point, the texture will be soft and more pie-like. If this is what you prefer, you don’t need to cook it any longer.

For a firmer cake: If you prefer it more cake-like, cook it for two minutes longer.

Allow the cake to cool before adding toppings and serving.

Topping Ideas

I topped it with some whipped cream and caramel sauce, but you can also enjoy it with some vanilla ice cream or a sprinkle of powdered sugar over the top.

This pumpkin pie mug cake totally satisfied my 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!

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

More Pumpkin Mug Cake Recipes

• Keto Pumpkin Mug Cake
• Flourless Pumpkin Mug Cake
• Nutella Pumpkin Mug Cake
• Skinny Pumpkin Mug Cake
• Pumpkin Brownie Mug Cake

Pumpkin Pie Mug Cake

Servings: 1

Prep Time: 10 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 16 minutes minutes

Course: Dessert

Cuisine: American

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.

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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 graham cracker crumbs or ginger snaps or biscoff speculoos cookies

Instructions

• 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.
• 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.
• 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.
• 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.

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!