Pumpkin Pie in a Mug
This Paleo AIP Pumpkin Pie in a Mug has maple syrup, pumpkin spice and everything nice all cozied up in a microwavable mug!
It’s ready for you to nibble or scarf. Just two minutes to mix + 1 minute to cook = 3 minutes to fall-flavored pie bliss.
It doesn’t need to be Halloween or Turkey Day for you to enjoy this delicious and convenient little dessert.
Treat yo’self, hun. We all deserve to dip a spoon into a delicately spiced, warm mug of pie filling every once in a while. The great thing is that there’s no firing up the oven, or rolling out dough, or worrying if the custard will set.
No fuss.
No waiting.
Just like a mug cake…mix, microwave and devour, my dear.
Egg-free, gluten-free, grain-free, dairy-free and refined sugar-free.
This little treat for one is a much better choice than your typical traditional Thanksgiving bakery goodie.
Anthony’s Tigernut Flour (my favorite tigernut flour…it’s so fluffy!) delicately thickens the pumpkin puree into a luscious, thick but light “pie filling.”
One of my favorite little kitchen time-saver tricks is using pre-made spice blends.
Like the Pumpkin Pie Spice from Primal Palate! You can get it seasonally along with their Apple Pie Spice and Gingerbread Spice in their Sweet Pack.
I highly recommend them if you do well with seed-based and fruit-based spices. (They do have a savory AIP-compliant spice pack as well, check it out here!)
For an AIP-friendly mug pie, be sure to use cinnamon, ginger, clove and mace instead of pumpkin spice blends, as they will usually contain nutmeg which is not elimination phase compliant.
I plan on serving a few of these Pumpkin Pie in a Mugs this Thanksgiving to my family.
These are perfect in lieu of a large complicated pie; they are that good!
They go deliciously with some coconut whipped cream on top and finished with extra sprinkle of pumpkin spice on top for good measure.
Love Paleo and AIP treats like this Pumpkin Pie in a Mug?
Try my cool and creamy AIP Orange Creme Cookie Dough Pops!
Or craving cookies instead? My AIP Crispy Chewy Honey Cookies are always a hit!
- 1/3 cup pumpkin puree
- 1 to 2 tsp maple syrup
- 2 Tb coconut cream
- 1/4 tsp alcohol-free vanilla extract, or 1/8 tsp vanilla bean powder
- 2 Tb tigernut flour
- pinch Himalayan salt
- 1/4 tsp Primal Palate Pumpkin Pie Spice (for AIP, use a dash each of cinnamon, mace, clove and ginger)
- In a microwave safe mug, mix together pumpkin puree, maple syrup, vanilla and coconut cream.
- Sift in the tigernut flour, then add the salt and spices.
- Mix well, flatten the top, and microwave on high for 1 to 1.5 minute or until top is partially set.
- Top with whipped coconut cream and sprinkle with a dash of spice if desired, and enjoy!
7 Comments
Terri
I don’t have Tigernut flour. Can you recommend a substitution?
Samantha Jo Teague
Hi Terri 🙂
I highly recommend snagging a bag of tigernut flour…it works almost like almond flour in AIP recipes! I have tested this with a scant Tb of coconut flour, and the result was more like a thick porridge. Yummy, but definitely not pie filling. Some readers mentioned they were going to try cassava flour but I haven’t heard any reports back about the success. If you try cassava I recommend using a bit less than the 2 Tb of tigernut called for, as cassava flour is more dense and heavy. I hope this helps! Please let me know if you try new flours. 🙂
Deb
Very good! My husband and I both enjoyed this! I’ll make it again soon!
Samantha Jo Teague
Hi Deb! I’m so happy to hear y’all enjoyed the mug pies. I have to admit that I ate one every day for about a week straight myself!
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Kelly
Do you think I could use full fat coconut milk in place of the coconut cream?
Thank you!