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Upside-Down Mug Pumpkin Pie

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Updated Sep 20, 2016
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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
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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

  • Step 
    1
    Spray 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.
  • Step 
    2
    Pour 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.
  • Step 
    3
    To 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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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