UPSIDE-DOWN MUG PUMPKIN PIE

Upside-Down Mug Pumpkin Pie image

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.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h20m

Yield 1

Number Of 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

Steps:

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.
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.
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 Facts : Calories 300, Carbohydrate 41 g, Cholesterol 205 mg, Fat 1 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 32 g, TransFat 0 g