Recipe: Pumpkin Pie in a Mug
RECIPES FROM THE KITCHN
If you love pumpkin pie and just can't wait until Thanksgiving dinner to
taste your first slice, then I have a dessert for you. This is a little cup
of
pumpkin pie, mug cake-style, with a gingersnap crust and snappy spices, and
it feeds just one person: you. Make it in a mug, in the microwave, and you
can be eating pumpkin pie 10 minutes from right now.
Yes, this is a mug pie but it falls somewhere between a pie and a cake in
texture. It's a little treat for those of you
who adore pumpkin and spiced fall desserts, and it's a quick and easy way to
give yourself a sweet ending to a long day without baking an entire pie.
Like
other mug cakes baked in the microwave, its texture is soft and a little
spongy. There's a satisfying base of gingersnap crumbs in butter, too; they
don't
crisp up like they would in the oven but I love the way they complement the
taste of the pumpkin.
The pumpkin comes through boldly; if you have homemade squash puree lying
about this is a great use for it. I sweeten it up with brown sugar and spice
it
with pumpkin pie spice, but feel free to substitute honey, maple syrup, or
other sweeteners, and to use your own mixes of spices instead of a packaged
pumpkin pie spice.
Pumpkin Pie Mug Cake
Makes 1
1 teaspoon unsalted butter
14 grams gingersnaps (2 small cookies), crushed into 2 tablespoons of crumbs
1/3 cup pumpkin puree
1 large egg
1 tablespoon milk or cream
2 tablespoons brown sugar
1 teaspoon pumpkin pie spice
Place the butter in a microwave-safe mug that holds at least 10 ounces, and
microwave on LOW until melted. Stir in the crushed gingersnaps and press the
mixture firmly into the bottom of the mug.
In a separate small bowl, whisk together the pumpkin puree, egg, milk or
cream, brown sugar, and pumpkin pie spice. Pour into mug with the gingersnap
"crust."
Place the mug on a microwave-safe plate. Microwave on full power for 2 to 5
minutes, or until a knife inserted in the center of the mug pie comes out
clean.
The top may look slightly damp but it will set as it cools. (Cooking time
will vary greatly depending on your microwave and the width and depth of the
mug. Start with 2 minutes and continue cooking in 30-second increments until
it is done.)
Let it stand for a couple minutes to cool, then top, if desired, with
whipped
cream and crushed nuts.
Recipe Note
Doubling the recipe: You can double this recipe, but only cook one mug pie
in the microwave at a time.
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