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| Photo courtesy Faith Durand, The Kitchn |
The snow is falling and it’s beginning to feel like holiday season. We still have a couple of weeks to go until Thanksgiving, but that doesn’t mean you can’t indulge a little today! One of the things we look forward to most is the home-made pumpkin pie. This is a great recipe from The Kitchn to use if either cannot wait for Thanksgiving, or to file away for the rest of winter when you need a comforting dessert!
Pumpkin Pie Mug Cake
Makes 1
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
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.
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