If you’ve been looking for a single serving version of pumpkin pie, you’re at the right place! I hope you’ll love this One Minute Single Serving Pumpkin Pie, a microwaved treat you can easily make in a small canning jar!
About Mug Cake Desserts
Ever since I discovered mug cake recipes, I’ve wanted this quick fix for my pumpkin pie craving! My search uncovered pumpkin puddings and custards, but I couldn’t find anything that truly tasted like pumpkin pie! So of course I set out to make this recipe myself.
If you’re unfamiliar with mug cakes, they are essentially a dessert you stir together in a mug and microwave for a few minutes and then indulge in by yourself! I especially love these when I NEED chocolate! Chocolate cake is my favorite form of chocolate, and I don’t always have time to make an entire cake. Plus, then I might be tempted to eat an entire cake. So I guess you could call this a weight-loss program (wink, wink).
But here’s often my dilemma with pumpkin pie – I’m the only one at home who wants to eat it! Shawn doesn’t want it. The kids aren’t here. Even when Aunt Wendy visits there’s no interest. So unless I wanted to make a whole pumpkin pie for myself, Thanksgiving is my only chance at the stuff.
Until now. By trial and error and combining various recipes, I’ve now found the perfect solution in this One Minute Single Serving Pumpkin Pie!
The reason you can’t just divide a pie recipe by ⅛ and microwave it is because of the eggs. In a whole pie you would be using two eggs, so if your mug recipe has an egg, your pumpkin dessert tastes like custard, not pie. So then it’s time to examine egg substitutes. I hit a brick wall on these until I tried the cornstarch.
Cornstarch was once used in boiled puddings, but dissolved in milk, stirred into pumpkin, sugar and spice it magically cooked up into what I was hoping for! Pumpkin Pie! Hallelujah!
Vegan, Dairy-free or Gluten-free Options
Now about that milk. I prefer to use whole milk or half and half for the perfect pumpkin pie equivalent. I have even had success with heavy cream so whatever you have in the fridge should work. The lovely little thing is that you can also use non-dairy milks like coconut milk or almond milk. The egg is gone so we have just turned this recipe Vegan! Not to mention dairy-free and gluten-free if you change the crumbs.
Not quite a mug
I had to forgo the mug. The stuff didn’t cook as well and would equal about three pieces of pie! But I hit on these 4oz tiny jelly canning jars and they are perfect! If you don’t have these, a ramekin or custard cup also worked for some of my recipe testers. If you have to use a mug, go for it! But you’ll be fishing the pie out from the bottom.
Five ingredients! Stir well and microwave for one minute! The longest part is waiting for about 5 minutes for it to cool! I mix mine right in the jar, but the texture will be inconsistent if you are unable to properly mix it. If you’re worried, feel free to combine in a separate bowl and then pour into your jar or cup.
Then there was the question of crust. I’m actually fine without the crust or even the whipped cream for that matter, but I know that for most people it’s a whole package deal! Well, microwaving the crust underneath the pie made for an unacceptable texture and you didn’t reach the crust until you were mostly done with the filling. My solution was to put the crust on top. Simply crush graham crackers or butter crackers like Ritz and sprinkle them on the cooked pie. Ritz will taste more like a traditional crust and provide a nice salty/sweet experience. Then you can use your own discretion on the whipped topping. There’s room to pile it high!
Be sure to open a new can of pumpkin!
VERY IMPORTANT NOTE: Some of testers discovered you CAN NOT make this recipe with leftover pumpkin that has been stored in the refrigerator IN THE CAN!!!! It picks up the metallic taste of the can and tastes terrible! Use a cooked pumpkin that is pureed and thick, canned pumpkin, or leftover canned pumpkin that has been stored in a separate container. Thank you! You may continue.
- 1 Tbsp. milk, half and half, cream or non-dairy milk
- 1 1/2 tsp. cornstarch
- 1/4 cup pumpkin puree
- 1 1/2 Tbsp. packed brown sugar
- 1/4 tsp. pumpkin pie spice
- 2 Tbsp. graham cracker or butter cracker crumbs, optional
- whipped cream, optional
Dissolve cornstarch into your milk option in a 4-6oz ramekin or canning jar*, blending completely.
Stir in pumpkin, sugar and spice. Mix thoroughly.
Microwave on high for 1 minute. Mixture will rise as it bakes, but should not overflow the top.
Cool for 5-10 minutes. Top with crumbs and whipped cream, if desired. Enjoy!
*This recipe is microwaved in a 4-6 oz ramekin or canning jar. Ingredients need to be very well blended. You can choose to stir them together and add them to the ramekin or jar OR simply stir together completely inside the ramekin or jar.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 169Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 93mgCarbohydrates: 36gFiber: 2gSugar: 22gProtein: 2g
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