Categories: DessertsRecipes

Pumpkin Mug Pie With Toffee And Caramel

So remember last week when I posted on Facebook that I only had five more likes to 10,000?
Well. While I was writing that, my brother Tay happened to be hovering over shoulder, as usual. As soon as the words, "five more likes away from 10,000" flew off my fingers onto the screen, he started going crazy.
"GET OUT OF MY WAY EVERYBODY!" he bellowed, throwing his hands in the air and Jack-Sparrowing all the way to the living room computer.
He came back panting with relief a few minutes later, not noticing my glazed expression.
"Don't worry, I did it," he said smugly, "I am your 10,000th like."
Silence.
"What?" he said.
"You never liked my page before?" I said at last, "How dare you."

Not that it really matters that much I suppose. He usually gets to see all the food in real life, anyway.

So, let's talk about this mug pie. I love pumpkin pie, don't get me wrong, but when I'm in need of an instant mug full of dessert, it's pretty much always going to involve more chocolate than the meager crust on those toffee bits. However, there are some human beings who crave things like pie. My sister, Nemo, is one of them and it was for her that this mug pie was made.
Making a mug pie is easy. Just throw all the ingredients in a mug and then stick it in the microwave for a few minutes. I like to turn the power down about 50% so that it cooks more evenly. For me, it took about 7 1/2 minutes. Just do it till a knife comes out pretty clean.
Unfortunately, stabbing a knife in is going to make an ugly little puncture wound on top of your beautiful pie.
This is blemish is easily hidden.

Pumpkin Mug Pie

Note: If you want a crust, try moistening some graham cracker crumbs with some butter and pressing them into the bottom!

3/4 cup pumpkin puree (I used canned, naturally)
1/4 cup heavy cream*
1 egg yolk
1/4 cup sugar
1/4 teaspoon cinnamon
A pinch of ginger
A pinch of cloves
A pinch of salt
1/2 teaspoon vanilla
Combine all the ingredients in a large mug. If your mug is too small, try two mugs or a microwavable bowl. Turn the microwave power down to 50% power. Cook for 6-8 minutes or until a knife inserted comes out pretty clean. You could also try doing it at full power for less time. If you do that, I would start with maybe 2 minutes and then try every 30 seconds till it's done. Cool in the refrigerator (or freezer) and top with whipped cream, recipe here).
*If you're dairy free, try coconut or almond milk. If you just want a skinny version, regular milk would probably work alright.

Related Post
0 out of 5

Recent Posts

Creamy Chicken and Corn Chowder Soup

Creȧmy Chicken ȧnd Corn Chowder Soup Ȧ delicious ȧnd heȧrty soup which will fill you up on ȧ cold dȧy.… Read More

January 23, 2019

Easy French Onion Soup Recipe

Eȧsy French Onion Soup Recipe Recipe Video Ȧbove. Soul wȧrming ȧnd perfect for colder weȧther, this Eȧsy French Onion Soup… Read More

January 23, 2019

Taco Soup

Tȧco Soup Prep Time: 15 mins Cook Time: 40 mins Totȧl Time: 55 mins Ingredients 1 pound Ground beef 15… Read More

January 23, 2019

BAKED PESTO PARMESAN CHICKEN

BȦKED PESTO PȦRMESȦN CHICKEN PREP TIME: 10 mins COOK TIME: 30 mins TOTȦL TIME : 40 mins INGREDIENTS 4 chicken… Read More

January 22, 2019

Chicken Breast Stuffed with Pepperjack Cheese & Spinach

Chicken Breȧst Stuffed with Pepperjȧck Cheese & Spinȧch Impress your friends ȧnd fȧmily with this Chicken Breȧst Stuffed with Pepperjȧck… Read More

January 22, 2019

15 Minute Healthy Roasted Chicken and Veggies

15 Minute Heȧlthy Roȧsted Chicken ȧnd Veggies Heȧlthy chicken breȧst pieces ȧnd vegetȧbles coȧted with Itȧliȧn seȧsoning, olive oil ȧnd… Read More

January 21, 2019

Categories

This website uses cookies.