Pumpkin pie has got to be one of my all time favorite deserts. The combination of subtle sweetness and warm spice makes for the ultimate holiday dessert, and always reminds me of family and good times back home. I’ve been a super fan of any sort of mug cake this year (check out one of my favorites here!), so why not try whipping up a pie in a mug too? I love how making something directly in a mug yields the perfect serving size. Baking an entire cake or pie sometimes is too much if you just want a little something to satisfy your craving. Below is a delicious recipe for pumpkin pie in a mug along with some vegan suggestions. Next time you need a little something sweet in an instant, look no further than this right here:
Pumpkin Pie in a Mug
What you need:
1 microwave safe mug
1/2 cup pumpkin puree
2 tbs coconut oil
1/4 cup almond milk
3 tbs almond meal
1 egg (you can sub out the egg and use 1/3 cup of applesauce or a 1/4 cup of yogurt!)
1 tsp vanilla
1/2 tsp baking powder
1 tsp pumpkin spice
1 tbs agave (I used maple agave, but regular agave will work just fine!)
Melt the coconut oil, then place all ingredients into a bowl. Mix well until everything is combined to form a smooth consistency. Fill up your mug about half way with the mixture, then place in the microwave for about 2-3 minutes. If you happen to add too much, the batter may cook over the mug — keep watch!
Allow to cool before eating. Top off with some vanilla ice cream, an extra drizzle of agave, and a sprinkle of pumpkin spice if you so please!
More healthy recipes from the BLDG 25 Blog!