This fresh take on pumpkin pie satisfies an individual craving without having to make an entire pie. Make this up in the morning so you have an after-dinner dessert waiting for you.
Upside-Down Mug Pumpkin Pie
- Prep Time 10 min
- Total 2 hr 20 min
- Servings 1
- Ingredients 8
Ingredients
- 1 egg
- 1/3 cup canned pumpkin (not pumpkin pie mix)
- 1 tablespoon heavy whipping cream
- 2 tablespoons packed light brown sugar
- 1 teaspoon all-purpose flour
- 3/4 teaspoon pumpkin pie spice
- 1 tablespoon crushed cinnamon graham crackers
- Whipped cream, if desired
Instructions
-
Step1Spray bottom of microwavable mug (about 12 oz) with cooking spray. In small bowl, beat egg, pumpkin and whipping cream with whisk; add brown sugar, flour and pumpkin pie spice, and mix well.
-
Step2Pour batter into mug. Microwave uncovered on Medium (50%) 3 minutes; if needed, microwave in additional 15-second increments, until edge slightly pulls away from mug and top is nearly set. Cool 10 minutes. Refrigerate until cool, at least 2 hours or overnight.
-
Step3To serve, carefully run knife around edge of pumpkin pie to loosen; turn onto small plate. Top with crushed cinnamon graham crackers. Top with whipped cream.
Nutrition
300
Calories
12g
Total Fat
8g
Protein
41g
Total Carbohydrate
32g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 5g
- 27%
- Trans Fat
- 0g
- Cholesterol
- 205mg
- 69%
- Sodium
- 105mg
- 4%
- Potassium
- 300mg
- 8%
- Total Carbohydrate
- 41g
- 14%
- Dietary Fiber
- 3g
- 11%
- Sugars
- 32g
- Protein
- 8g
% Daily Value*:
- Vitamin A
- 260%
- 260%
- Vitamin C
- 4%
- 4%
- Calcium
- 8%
- 8%
- Iron
- 15%
- 15%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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