📋Crustless Pumpkin Pie in a Cup recipe

5 from 2 votes

📋Crustless Pumpkin Pie in a Cup recipe

This delicious Crustless Pumpkin Pie in a Cup is made in your microwave so when you want a quick and healthy snack, it's ready in just a few minutes. It's not only healthy it's WW friendly and gluten-free and makes a great dessert or snack!

Course Dessert, Snack

Cuisine American

Keyword crustless, cupcake, mug, pumpkin pie

Special Diet Gluten-free

Allergen gluten

Prep Time 5

Cook Time 2

Total Time 7

Servings serving

Calories 197kcal

Author Terri Gilson

Equipment

12 oz microwave safe mug

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

Get Recipe Ingredients

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

*NOTE: 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!

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 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.

Nutrition