PUMPKIN PIE IN A MUG
• 2 tsp unsalted butter
• 4 small ginger snap cookies, crushed
• 2/3 cup pumpkin puree
• 2 eggs
• 2 tbsp milk
• 2 tbsp brown sugar
• 2 tsp pumpkin pie spice
• Whipped cream
Make the crust first. Melt the butter in the microwave for around 10 seconds. Place the butter in a serving mug, then stir in the crushed ginger snap cookies.
Next, in a separate bowl, mix all of the remaining ingredients. Pour the mixture into the mug on top of the crust. Don’t meld it.
Microwave for 5 minutes. Pause and check in on the pie halfway through by inserting a knife in the center. If the knife is wet with the mixture, it’s not ready yet. If the knife is clean, you’re good to go!
It may look a little too moist but it will set as it cools down, just like with a regular pumpkin pie.
Top it with whipped cream and cinnamon.
NOTE: Get creative and substitute any cookie of choice, or used crushed graham crackers.