Crustless Pumpkin Pie in a Mug

‘Twas a late holiday season night,

and I needed sweet delight

in light fluffy pumpkin form

that requires little perform

-ance on my part.

So I adapted this recipe

from Chocolate-Covered Katie,

and let the microwave baking start.

Makes one big, ooey-gooey mug pie.

Ingredients

1 T + 1 t spelt or whole-wheat flour

1 T stevia

6-7 T pumpkin puree

heaping dash of cinnamon and pumpkin pie spice

a less heaping dash of baking powder

1 t flax egg

2 T almond milk

splash of vanilla

Directions

-In a small bowl, combine all dry ingredients; then mix in wet.

-Transfer to a lightly-greased mug or microwave-safe ramekin. Pour in pie filling.

-Microwave on high for 1 minute. Remove and use a small spoon to test the consistency of the pie, pressing the sides away from the edge. Microwave on high for one more minute. If you’d like a firmer, somewhat cakier consistency, microwave for 3 minutes in total.

Serve warm. I sprinkled with graham cracker crumbs, but if you’re gluten-free or paleo, I’m sure you can top with some sweet coconut flakes, almond slivers, or dark chocolate.

Related articles

• Pumpkin Bread Donuts (collegiateculinaire.wordpress.com)