Pumpkin Pie in a Mug

By lorik

Ingredients

• 1 teaspoon unsalted butter
• 14 grams gingersnaps (2 small cookies), crushed into 2 tablespoons of crumbs
• 1/3 cup pumpkin puree
• 1 large egg
• 1 tablespoon milk or cream
• 2 tablespoons brown sugar
• 1 teaspoon pumpkin pie spice

Details

Adapted from thekitchn.com

Preparation

Step 1

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 puree, egg, milk or cream, brown sugar, and pumpkin pie spice. Pour into 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.

Recipe Notes
Doubling the recipe: You can double this recipe, but only cook one mug pie in the microwave at a time.

Per serving, based on 1 servings. (% daily value)
Calories 275 Fat 11.1 g (17.1%) Saturated 4.9 g (24.3%) Trans 0.6 g Carbs
37.2 g (12.4%) Fiber 2.8 g (11.1%) Sugars 26.3 g Protein 8.5 g (16.9%)
Cholesterol 197.8 mg (65.9%) Sodium 144.8 mg (6%)