This delicious Crustless Pumpkin Pie in a Mug is made in your microwave so when you have a pumpkin pie craving or want a quick and healthy snack, it's ready in just a few minutes. It's not only healthier, it's WW friendly and gluten-free and makes a great dessert or snack!
Microwave Pumpkin Pie in a Cup is popular during the fall and holiday season when pumpkins are in season. This was inspired by my Crustless Pumpkin Pie on this site. I created it because sometimes you just don't want to make a whole pie, nor do you want the calories of a regular pumpkin pie in a mug (this is only 6 ww points) and it's a quick and easy way to get your pumpkin spice fix. It's also Ideal for using up a little bit of leftover pumpkin puree (it only uses ½ a cup).
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If you love healthy microwave mug desserts, be sure to try my Microwave Chocolate Banana Mug Cake and my Healthy Microwave Apple Crisp (in a Mug) too!
🥘Ingredient Notes
You will need the following ingredients for this Pumpkin Mug Pie recipe:
- Pumpkin purée. Pumpkin purée is the star of the show! *Do NOT use pumpkin pie filling *You can use canned pumpkin purée or make homemade pumpkin puree.
- Fat-free Evaporated Milk. Evaporated milk is used in pie because it yields a lighter, airier result. Evaporated milk isn't sweetened either, so you can control the sugar/sweetener in the recipe.
- Pumpkin pie spice. This is a great way of getting all your pumpkin pie spices in one, and gives this pumpkin pie in a cup that iconic pumpkin pie flavor!
- Maple syrup. I use light/low sugar maple syrup because it gives this dessert a superior depth of flavor. I also use it in my prize pumpkin pie and my crustless pumpkin pie for the same reason.
*Please see recipe card for full list of ingredients and quantities.
📖 Variations & Substitutions
- Eggs - If you prefer using egg whites, you can substitute the whole egg for two egg whites. *I buy liquid egg whites so I don't waste yolks. Or I use my leftover egg yolks to make my Low-fat Hollandaise sauce.
- Pumpkin Pie Spice - You can use ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, ⅛ teaspoon of ginger, and ⅛ teaspoon of cloves instead.
- Brown Sugar - You can use Monk Fruit instead, but you'll only need half the amount (¾ tblsp).
- Mug - this can be cooked in a mug, bowl, ramekin, or double it up and use a meal mug (affiliate link). You can use anything that is microwave safe. Just make sure to spray it with non-stick cooking spray first.
🔪How to make Crustless Mug Pumpkin Pie
Prep: Spray an 8-14 oz mug with non-stick cooking spray
Add all ingredients to microwave-safe mug.
Mix well with a fork or whisk.
Microwave for 2 minutes and 30 seconds to 3 minutes. (based on 1200 watt microwave)
Let it stand for at least 5 minutes. If you dig your spoon into the bottom of the mug, pull some pie out and it's still wet or runny, pop it back into the microwave for 15 second intervals until it's done (max 3 mins).
*The top should be cracked and the texture should look like cooked pumpkin pie.
Let cool for at least 5 minutes, then top with light whipped cream or whipped topping and a sprinkle of cinnamon or pumpkin pie spice, if desired.
Serve it warm or cold (I prefer it cold).
HINT: You can speed up the cooling process by popping it in the freezer!
Expert Recipe Tips
- Use the right mug size: A microwave-safe mug between 8-14 oz works best. Too small and it may overflow; too large and it might overcook or dry out before the center sets.
- Don't overmix: Whisk just until combined. Overmixing introduces air, which can cause the pie to puff up too much in the microwave, then collapse as it cools.
- Watch your microwave time: All microwaves vary in wattage. Start checking around the 2 ½-minute mark - it should look slightly cracked on top and just set in the center. Remember that it continues cooking from residual heat while standing.
- Let it rest: Give it at least 5 minutes to cool and finish setting before eating. This helps the texture firm up and makes it taste more like traditional pumpkin pie.
- Adjust sweetness to taste: Pumpkin purée brands differ in sweetness and moisture. Taste the batter before microwaving and adjust sugar or sweetener slightly if needed.
- Use room-temperature ingredients: Cold evaporated milk or eggs can affect how evenly the pie cooks in the microwave. Let them sit at room temperature for 10-15 minutes before mixing.
- Prevent sticking: Lightly spray your mug or ramekin with non-stick cooking spray before adding the mixture - it makes cleanup easy and helps the pie slide right out if you want to plate it.
- Chill for a classic pie texture: For a firmer, more traditional pumpkin pie experience, refrigerate it after cooking. The flavour develops more as it chills.
- Customize with toppings: Top with a dollop of whipped cream or non-dairy whip, sprinkle of cinnamon, or crushed graham crackers for a "crust" effect.
- Make it lighter: To reduce calories or WW points, use fat-free evaporated milk and a low-calorie sweetener, but keep in mind it may cook a little faster.
🌡️Storage
Store leftovers of this pumpkin mug pie right in the mug in the fridge in a sealed container for up to 3 days. If you are just storing overnight, simply cover the mug with plastic wrap.
👪 Serving Size
This simple recipe makes 1 serving. However, it is a pretty big serving. You could share it with someone else. Or you can double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This easy recipe is Weight Watchers friendly @ 6 WWs points, whereas a typical homemade or store-bought slice of traditional pumpkin pie is 14 ww points.
Pumpkin pie cravings can be strong and you don't want to blow the bank on 1 slice, or have to make a whole impossible pumpkin pie, so this is a great way to satisfy that craving! You get the taste of pumpkin pie, minus the points of classic pumpkin pie, and all without the fuss of actually baking one!
Lower the ww points: You could replace the sugar with monk fruit sweetener to bring down the points in this microwave pumpkin pie in a mug (just use half the amount (¾ tblsp). And if you don't mind using artificial sweeteners, you could use sugar-free syrup and a sugar replacement for the brown sugar.
Top tip
Whipped Cream: *I also use a little of the light real whipped cream (in a spray bottle) because it's only 1 point for 4 tablespoons of this whipped cream, and I love whipped cream! There are a couple of different brands you can buy that are only 1 point. Dairyland and Gay Lea are both brands that are WW friendly!
🥗What to Serve with Pumpkin Pie in a Cup
This Healthy Pumpkin Pie in a Mug would be ideal after a light Thanksgiving dinner. My Baked Cornish Hens (with Rosemary Wine Sauce) or my Slow Cooker Turkey Breast with Quinoa Cranberry Stuffing (shown) would be the perfect pairing!
❔ Recipe FAQs
Yes, in fact, the top should crack and have the texture of cooked pumpkin pie. The cracking indicates that the top set, while the centre may be just slightly less firm (which is desired). As long as the interior is not runny and holds its shape when you spoon, all is good. Over-cooking may lead to excessive cracking and a dry texture, so stick close to your suggested time and let it stand.
Personally, I prefer it cold, though it also works warm. Serving warm will give you a more just-cooked pie-in-a-cup feel with a comforting texture, while cold can firm up the dessert and give it a more "set" pie feel and possibly intensify the pumpkin-spice flavour. If you're in a hurry for it to cool, you can pop it in the freezer for a few minutes. For extra texture contrast, you can serve with a dollop of whipped cream (or non-dairy alternative) and sprinkle a little cinnamon or pumpkin-pie spice on top.
The top should be cracked, the texture should resemble that of a traditional pumpkin pie. If you insert a spoon and the mixture near the bottom is still very wet or liquid, it needs more time. After letting it stand ~5 minutes, if you still see runny "goo," return for 15-second intervals, up to a maximum of ~3 minutes total microwave time (for my 1200 W unit). Because microwave wattage varies, adjust accordingly.
Yes, you can freeze it, although it's best enjoyed fresh or chilled. If you'd like to make it ahead, let the pie cool completely, then cover tightly with plastic wrap or transfer to an airtight container before freezing. It will keep for up to 2 months.
To serve, thaw in the fridge overnight, then enjoy cold or warm briefly in the microwave (about 15-20 seconds). Note that the texture may become slightly softer after freezing, but the flavour will still be delicious.
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And if you're in search of additional lighter pumpkin desserts, try my Skinny Pumpkin Cheesecake and my Healthy Pumpkin Pie Blondie Bites (2 pts each). And for breakfast dessert, try my Healthy Pumpkin Biscotti !
⛾ More Mug Recipes
If you're looking for a healthier single-serving pumpkin pie, are following the WW program, and/or have gluten sensitivities, you'll love this one!
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📋Crustless Pumpkin Pie in a Cup recipe
Equipment
Ingredients
- ½ - cup pumpkin puree
- 1 egg
- 1 tablespoon evaporated milk
- 1 ½ tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- ½ tablespoon maple syrup
- ½ teaspoon vanilla extract
Instructions
- Prep: Spray an 8-14 oz mug with non-stick cooking spray
- Add all ingredients to mug.½ - cup pumpkin puree, 1 egg, 1 tablespoon evaporated milk, 1 ½ tablespoons brown sugar, 1 teaspoon pumpkin pie spice, ½ tablespoon maple syrup, ½ teaspoon vanilla extract
- Mix well with a fork.
- Microwave roughly 2 minutes and 30 seconds to 3 minutes.Let it stand for at least 5 minutes. If you dig your spoon into the bottom of the mug, pull some pie out and it's still wet or runny, pop it back into the microwave for 15 second intervals until it's done (max 3 mins).*The top should be cracked and the texture should look like cooked pumpkin pie.
- Top with whipped cream (see TOP TIP) and cinnamon, if desired. Serve warm or cold (I prefer it cold) HINT: *Speed up cooling by popping it in the freezer!
Notes
- Use the right mug size: A microwave-safe mug between 8-14 oz works best. Too small and it may overflow; too large and it might overcook or dry out before the center sets.
- Don't overmix: Whisk just until combined. Overmixing introduces air, which can cause the pie to puff up too much in the microwave, then collapse as it cools.
- Watch your microwave time: All microwaves vary in wattage. Start checking around the 2 ½-minute mark - it should look slightly cracked on top and just set in the center. Remember that it continues cooking from residual heat while standing.
- Let it rest: Give it at least 5 minutes to cool and finish setting before eating. This helps the texture firm up and makes it taste more like traditional pumpkin pie.
- Adjust sweetness to taste: Pumpkin purée brands differ in sweetness and moisture. Taste the batter before microwaving and adjust sugar or sweetener slightly if needed.
- Use room-temperature ingredients: Cold evaporated milk or eggs can affect how evenly the pie cooks in the microwave. Let them sit at room temperature for 10-15 minutes before mixing.
- Prevent sticking: Lightly spray your mug or ramekin with non-stick cooking spray before adding the mixture - it makes cleanup easy and helps the pie slide right out if you want to plate it.
- Chill for a classic pie texture: For a firmer, more traditional pumpkin pie experience, refrigerate it after cooking. The flavour develops more as it chills.
- Customize with toppings: Top with a dollop of whipped cream or non-dairy whip, sprinkle of cinnamon, or crushed graham crackers for a "crust" effect.
- Make it lighter: To reduce calories or WW points, use fat-free evaporated milk and a low-calorie sweetener, but keep in mind it may cook a little faster.
Sandy
Delicious. Substituted Swerve brown sugar and sugarfree maple syrup.
Terri Gilson
Glad to hear you enjoyed it with your subs!
Terri
Terri Gilson
This Crustless Pumpkin Pie in a Cup is perfect for satisfying those pumpkin cravings! I love that I can whip it up in the microwave when I'm short on time. It's perfect for those nights when I want something sweet but don't want to blow my WW points. Plus, it's a great way to use up that leftover pumpkin puree sitting in the fridge!