As a mother of 2 kids at home, 2 goats (one in milk), 17 chickens, and a full-time cleaner and personal laundromat, I am STRAPPED for time. I don’t have time to make pie, cookies, or delicious treats for my kids everyday. I make 3 Paleo meals a day and THAT’S it! My kitchen is a disaster most days!
But it’s pumpkin season and I LOVE me some pumpkin. But I don’t want to make a whole pie. I might eat it all! So, I’ve been trying to find a fix for my pumpkin craving. My Pumpkin Pie in a Cup is delicious, but sometimes I want to chew my pumpkin and not drink it.
I don’t mind microwaves either. I know some people refuse to use them and if you’re reading this and now realize that this recipe requires a microwave…I’m sorry. How’d you think you were gonna get Pumpkin Pie in 2 minutes without a microwave?! I’m sure you can use your oven if you really want to. I’m an honest person. I’m not going to tell you microwaves are bad and then just secretly use one. I have a microwave and I use it often.
So, I put the genius idea of my Mug Brownie together with my Pumpkin smoothie and this is what I’ve come up with. This is very much the texture of Pumpkin Pie because there is no “cake-y” ingredients in it like coconut flour or almond flour. I really suggest you make the crust because it gives it that crunch that blends well with the smooth texture of the Pumpkin!
Pumpkin Pie in 2 Minutes Flat!
Ingredients:
- 1/2 cup of pureed pumpkin
- 1 egg
- 1/4 teaspoon of stevia or 2 TB of raw honey/or maple syrup
- 1 teaspoon of Pumpkin Pie spice
Crust (Optional) – you can totally make this without the crust…although you would be missing out!
- 1 TB butter or Ghee
- 1 TB shredded coconut
- 1 TB almond flour
- (optional) sprinkle of coconut sugar
Directions:
1. Put the butter/ghee in a large ramekin and toss in microwave for 3o seconds to melt.
2. Add the shredded coconut and the almond flour to the butter and mix it around with a spoon. Pat it down to form the crust. Sprinkle with coconut sugar if you like.
3. In a separate bowl, mix the pumpkin, egg, pumpkin pie spice, and sweetener of choice together till smooth.
4. Pour the pumpkin mixture into the large ramekin over the crust.
5. Use fingers to form into a pretty little pie!
6. Toss in microwave for 2 minutes. After 2 minutes is up, check it. If the center is still a little wet, then pop it back in for another 20-30 seconds!
7. Careful… pumpkin gets really hot! Add your favorite toppings: coconut butter, drizzle of honey or maple syrup, pecans, whipped cream, cinnamon, or butter/ghee and eat!!! My favorite toppings are coconut butter, extra pumpkin pie spice, and pecans!
8. Enjoy and try to share 😉
This recipe is shared on Holistic Squid, Kelly the Kitchen Kop, and Real Food Forager.
I’m not gonna lie. That looks freakin AMAZING. I don’t see why this wouldn’t scale up to make a pumpkin pie the whole family would enjoy. I’ve missed pie crusts. Thanks for sharing this, I’m going to see if I can make a bigger one. In my OVEN! lol
Let me know how it is Vicki!!!
Looks yummy! How big is the ramekin you used?
It’s a large one…maybe 4 inches across.
Thank you so much for this recipe. My only question is if you would know how long to bake in a regular oven as I do not use a microwave.(?) I would greatly appreciate your reply.
I really don’t know!! I’m sorry…but if you do try to make it, please come back and tell me! I would say to just pop it in a 350 degree oven and let it cook for 5-10 min. The center should not be wet!
Yum! Do you think I can substitute coconut flour for the almond flour?
I would substitute a nut flour of some kind…unless you can’t have nuts. Even just crushing some pecans or walnuts and using that.
This smelled delicious but after cooking for almost 4 min it was still runny. I will have to try it in the oven so the ‘crust’ won’t be soggy.
Uhhhohh…mine have always firmed up after 2 minutes. Maybe your microwave is really low power.
Just made this!!! Took 3 minutes in two small ramekins but it is amazing!!!!!!!!!!!!!! Will be making this very often, thanks!
So glad to hear!!!
Hello, I tried making the crust with coconut oil and it didn’t form a crust like texture. In fact, It was very liquidy. So I added another heaping tablespoon of almond flour and it still was a bit liquidy but it did form a crust. So I’m not sure if I did it wrong or if coconut oil doesn’t work well. Also, Mine doesn’t look as good or as orange as yours. It was more of a yellow-orange. I think that was from the egg. And it was a bit more eggy than pumpkin :/ Again, I may have just messed up it but I just wanted to report my experience. I used large eggs so I’m wondering if that could have been a factor.
I’m sorry it didn’t work! Did you add a TB of each (coconut shreds and almond flour)? Not sure why the color was different. I use canned pumpkin and 1 large egg. Did you use the whole 1/2cup of pumpkin?
I’ve made this twice now subbing coconut oil for the butter or ghee and realized you only need a tsp of coconut oil to get the texture right. I also added just a touch of maple syrup to the crust so it had the sweetness I like. It’s delicious tho and I plan to enjoy it often ☺️
I had the same experience with the coconut oil. I triple checked to make sure I read everything right. 1 TB each of coconut oil, sh. Coconut, and almond flour. Ended up adding about 1 1/2 extra TBS of almond flour to get it to thicken up. I wonder what the difference is? They are just coming out of the microwave now, so I hope they taste as good as they looked!
Maybe butter or ghee is the best way to go then?! I may edit the recipe and just recommend butter/ghee if coconut oil is just not working well. I use butter every time but I know some people are dairy intolerant and can’t have it. In every other recipe I’ve had or made, coconut oil is a 1 for 1 substitute. Hmmmmm
In most baked goods, you can substitute 1for1 with butter and coconut oil. However, with crumble pie crusts, in order for it to work right, I’ve found you have to cut the coconut oil by almost half the amount. There’s a significantly higher fat content in coconut oil than in butter, and that seems to be the deciding factor in a crumble crust.
My two cents.
Genius… can’t wait to try this…. Cheers!
Just made this- it cam out exactly like your picture – very easy and soooooo good! Thanks 🙂
Yum, I can’t wait to try this! Now if I can only remember to get some pumpkin!
You can get some Trader Joe’s or Raley’s.I got a big one for about $2.99.I hope this is helpfull!
Do you happen to know how many total carbs are in this?
No, I’m sorry…I have no idea!
I don’t know what it is called ,but I think there is a website to calculate that?I’m not positive.
There are at least a dozen websites with recipe calculators – plug in your ingredients and amounts, it produces the nutrition information for your recipe. I use https://recipes.sparkpeople.com/recipe-calculator.asp but Mr. Google can undoubtedly show you several more if you don’t like that one.
Just did a calculation on recipes.sparkpeople.com and came up with 13.4 grams of carbs with 6.7 grams of fiber which would give you a net of 6.7 grams of carbs per recipe. Hope this helps.
YUM TIMES 1 MILLION!!!!!!! 😀
Could you out it in the oven instead of microwave? If so, for how long should it cook for?
This was great-sorry I didn’t happen on to your website until fairly recently. Used less butter and just an egg white as I can’t stand egg yolk flavor-also used fresh pumpkin or kabocha (I have a freezer full of both frozen in cubes and the label fell off but I think it was kabocha puree lol!) I’d like to try it with other low GI fruits or chayote squash. You have great ideas. Thanks for your hard work and for sharing your ideas!
So glad you liked it! Thank you for coming back to tell me!
i hope this doesn’t come across sounding judgemental, but…… MICROWAVE?!!!!??!?!?!!?!?!??!?!!??!?! WHUUUUTTT??????? i’m flabbergasted!
https://usahitman.com/microwave-test/
I would really comment that microwave kills all the enzymes, you are NOT giving healthy food from a microwave…….
Oh dear lord. This is been disproven SOOO many times. This simply is not true. I have done it myself and this dosest happen the plants grow EXACTLY the same.
OMG!! These are simply divine. Just made them for my husband & I tonight. 2 minutes flat. You are a genius to come up with this. Pumpkin salute!
thank you! Glad you both enjoyed them!
Did this in the oven. Cook the base at 200 deg C for 10 mins and then add topping and cook for 15 mins or until set. Yummy! X
I’m enjoying this RIGHT NOW! 🙂 We were at a party tonight where they served pumpkin pie laden with dairy, soy, gluten and HFCS – none of which I can have so as soon as I got the kiddos down to bed I pulled your recipe up. 🙂 Since I can’t have dairy I used soy free Earth Balance and added 1 extra tablespoon of almond flour and just a wee bit more maple. Yummmm! Thanks for the recipe!
Yay!!! Soooo glad you are enjoying it Amanda!!!
Oh and I made mine in a coffee mug and it came out great. (2 min 40 sec)
So glad to hear!
What is a ramekin and where do I get one :-/
It’s a small dish but you can use a coffee mug instead!
I have not used this ,but I have used coconut oil befor on many things and it has been wonderfull.With that I can’t wait to try it!!
Do you know that the pumpkin product you have linked is a pumpkin _pie mix_ (ingredients listed: “Organic pumpkin puree*, sugar*, cinnamon*, nutmeg*, ginger*, cloves*, and allspice*”), not plain pumpkin puree? I am _guessing_ that your recipe is actually calling for plain pumpkin or squash puree (sweet potato makes a fine pie too) and not the presweetened stuff, since it calls for additional sweetener and spices. I’ll need to figure out a better substitute for the coconut flour since except for coconut oil, coconut and I don’t get along; all nut-flour was not very good and I don’t like chia. Since I’m not paleo (I probably lean most toward WAPF, but I’m not strictly in that camp either) I’m thinking maybe sprouted quinoa or buckwheat.
Surprised it took almost three weeks for someone to have a conniption about the use of a microwave. 🙂 I also have absolutely no problem with using a microwave… I appreciate good m’wave recipes since I’m cooking for one person and heating up the big oven is a massive waste of electricity. My apartment’s kitchenette only has approximately six linear feet of countertop, and not even all together, so a countertop oven isn’t an option! The m’wave is a built-in over the stove.
Can hardly wait to try this recipe!! Gotta go get the ingredients. LOVE most anything pumpkin. 😀
Award winning! Thank you for this!
I’ve made this a couple of times, and it’s great (and easy)! Thanks for sharing the recipe! 🙂
i dont follow the paleo diet but have to say this was delicious! i made a couple changes (regular flour instead of coconut and almond flour) and it was still perfect. since im the only one in the house who enjoys pumpkin pie i didnt have to eat the whole pie myself and just had a taste 🙂 wonderful, thank you!
I just made this little pie and the pumpkin filling came out dry. I cooked it 2 min in the microwave and it was still a little wet on top, so I put it in for 20 more seconds. Any idea why the pumpkin wasn’t moist like your picture?
Hey there 🙂
I’ve made this recipe a few times before a few months ago. I decided to make it again last night.
I made one small change.
Instead of 1TBSP ghee I used only 1/2 teaspoon and substituted the rest with three tablespoons of flax seed and one tablespoon water. This “replaced” the fat to some extent. And it made for a more substantial crust when mixed with the coconut and almond meal.
Before you tell me about healthy fats and low carb let me just say I did that because I already use ghee and coconut oil in my biulletproof coffee and am used to a really high fiber diet so it seemed to be a good tweak for me 🙂
I wish I could show you a picture of how mine came out! I flipped it upside down and it slid out, the crust was beautiful and It all held together perfectly.
To the people saying theirs are runny after two minutes, the center WILL be a tiny bit soft/wet/runny but solidifies further once you put it in the fridge. It’s pumpkin pie remember! It’s supposed to be soft and a little gooey! I cooked mine for 3 1/2 minutes in a crappy microwave, but it would have been fine at 3.
I am in South Africa and we dont really do pumpkin pie here so I wont find pumpkin pie spice on our shelves – so you know what it is made up of so I could try and make it up myself?
Cinnamon, nutmeg, ginger, all spice
This was amazing! Made it exactly to the recipe and it turned out awesome. Thanks!
Oh my pumpkin goodness!!!! I made this tonight and my wimpy micro took 3 minutes.. I did sub some sugar free pancake syrup for the maple syrup, I went crustless!!! Simply wonderful and perfect for my low carb diabetic lifestyle! Oh I also did add just a dribble of hwc to cream it more. I would love to hear if someone does figure out how to increase the ingre to make a whole pie. I would not hesitate to make this and take it for Thanksgiving! Thank you so much!
This is beyond fantastic. I’ve had it twice this week. Thank you!
This looks perfect! Strange question, have you tried throwing it in the oven (instead of microwave) and has it turned out similar? (I don’t have a microwave)
Thanks! 🙂
Looks pretty amazing and simple! I’m browsing through google on paleo pumpkin pie! Last year I made my first real pumpkin pie but with flour. this year I want to eat the pumpkin pie i make.. so i will go for paleo and possibly a gluten free crust (will see),
have a good day!
This will be on the menu for tonight’s dessert! Normally I don’t make desserts until on the weekend, but this just looks so darn delicious!
This turned out fantastic! Hopefully, it will make it to the fridge to chill next time, but it was great warm w/ a little HWC. Thanks for the recipe! =)
I just made it, well I made it twice. The first I used canned pumpkin with honey and no crust, the second I used roasted acorn squash ( I had it fresh) and maple syrup with crust. I think the fresh squash was much better. I also used half the amount of sweetner, only a tablespoon and that was best for me. I due to ramekin size ended up splitting it into two portions. Anywho, I just wanted to say that it was great and I am going to do some experimenting for a full size pie. The reason being that my husband hates all squash except pumpkin and he totally scarfed his acorn portion. So again, thank you.
I just made this. I doubled it because I was needing a serious snack. lol. At least it’s mostly vegies, right? lol. It’s pretty good. I think I might make one and refrigerate it and see how it turns out. Thanks for the recipe. I appreciate it. I gave up sugar recently and this is a good one!
It was delicious! I couldn’t wait for it to cool, so I had it as a warm dessert, but it was a sweet and tasty comfort food. I used butter and used good maple syrup as the sweetener. I didn’t end up topping it with anything. I love the added texture from the coconut. Oh, I used a 2 cup Pyrex dish because my ramekins were only 7 oz. sized. It worked really well. So……. THANK YOU!!!!!
Glad you enjoyed it Bonnie!
I was disappointed in this recipe. It was very bland, like I had just cooked pureed pumpkin by itself. I even tried kind of mashing it up and pouring more syrup over the top, but it was still very lack-luster. Maybe with a lot more sweetener (maybe 1 Tb) it would be better. Not sure it’s worth trying again though.
My crust did the same thing and the center of the pie was still runny after 3.5 minutes. So input it in the freezer for a few minutes and after that it was still a little bit runny but the flavor was good 🙂
I made this and it was excellent. 1st 1 I cooked for 2 min and it was great but 2nd I cooked for 1 min 50 sec and it was poerfect. Thanks!
Great recipe. You were right about the crust…it is wonderful.
This was so delicious and really hit the spot! I used pecan flour for the crust and added a little cinnamon.
What a great idea! I love that you added a crust. Perfection! And the coconut oil and pecans on top… seriously. Hallelujah. So glad I found this!
I just have a question, doesn’t pumpkin pie require milk mixed with the egg and spices? Every time I have made a pie, there was always some sort of milk used. Just curious. Thank you; can’t wait to see more recipes!
No milk necessary in this recipe
I put it in for over *4 minutes and it’s still soggy
This is the most depressing thing that has ever reached my tastebuds. Of the four people currently living in our household the only one who enjoyed it was the dog. The only taste we could taste was the Spice and nothing else.
I thought this was delicious–surprisingly rich! I’m wondering if you can recommend a substitute for the coconut flakes so that the coconut flavor is less pronounced? I want to try it with a few other pies.
Tried this last night. My crust was a problem, I added extra almond flour, but it did not form like a crust. Ok, next time I will do all almond crust. I think the biggest problem is with varying microwave powers, you need to do it like a 1 minute muffin and slowly increase cooking time. I think a little “wet” is preferable as it will firm up a bit after cooking and you don’t want it too dry. Mine was a little on the drier side. Added fresh whipped cream and cinnamon on top and it was delish. Due to the fact that it is very filling, you can make 2 muffins out of this. I like the idea of cooking the crust in the oven a bit and may do that next time.
This looks so yummy! I tried baking it, because we don’t have a microwave. It took over 30 minutes. BUT that may be because I used a ceramic bowl instead of glass? Can’t wait for it to cool enough to eat.
Delicious pumpkin pie for breakfast! I’m eating this on my patio with a cup of coffee counting my blessings! ?
That’s a perfect time and place for it!
Can you make this without the crust?
I think that should work OK…give it a try!
I’ve made this twice without the crust in the last few days. I only used 1 tsp honey for sweetener plus a little coconut sugar on top after cooking. It took 4.5 and 5 minutes to cook in my microwave, but it was worth the wait. I topped it with coconut sugar, chia seeds and hemp hearts for a crunch since there was no crust.
Thanks for the recipe this was great. The crust didn’t firm up but it still tasted great so i don’t care!
Did you use a pure pumpkin puree or a pumpkin pie mix that contains surgar & spices in your recipe?
Pumpkin puree
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I was pretty excited to try this, but sadly it tasted pretty gross. It was almost like a moose rather than a pie, but not a good moose. The texture and flavor were not good at all. I tried adding some marmalade hoping to improve it with something, but it just wasn’t good. Great idea, but not for me.
I added a little more pumpkin spice to the recipe and topped it with a drizzle of honey and chopped pecans. Also, having a crust really adds to the flavor.
I think you can probably replace the butter in the crust with applesauce, and save a few calories. I’ve seen it elsewhere. I’m going to try mine that way tomorrow!
Do you use this pie filling you have listed in your recipe and add the additional spices and sweetener? My nearby store sells both the Farmer’s Organic Pumpkin Pie Mix and the Farmer’s organic pumpkin puree.
Which one should I get to follow your recipe?
Thanks.
Do not use the pie filling pumpkin, get the pumpkin puree, which is just pumpkin which has be pureed
I have made this several times. It is different in ingredient ratio from normal pumpkin pie, which makes it a bit heavy/dense, and hard to swallow. I would not want to add sweetened condensed milk, but, in order to get similar flavor and texture, a tablespoon of vanilla Greek yogurt (and a lot of extra cinnamon) makes this pie perfect. I imagine there are other options available. I will eat this regularly now! (It is November now).
I did not mean to criticize the recipe. It is by far the best single serve pumpkin pie recipe I have found. These recipes often have an issue with the outer 1/2 or more overcooking and drying out in the microwave while the middle remains gooey. This recipe gets it right – whereas recipes with egg whites instead of whole egg, or which use too much milk, have extreme issues with uneven cooking. However, you may need to experiment with different types of dishes in your microwave. Glass works best for me, combined with allowing pie to cool (can put it in freezer for 5 minutes) before indulging!
Just made it! Totally hit the spot. Breakfast of champions. I’ve shared with my friends. Thanks! You rock! Totally genius.
So 1 tablespoon of ghee/butter seems like an awful lot, I had to add 1/2 tbsp each of the coconut and almond flour to thicken it up. Maybe it should really be a teaspoon of ghee? I also ended up cooking much longer than 2 minutes. I think it ended up at 6 minutes total. I haven’t eaten it yet, wanted it to cool, but will post again to say how it turned out.
We aren’t afraid of butter or coconut oil around here.