dairy-free · gluten-free · recipes · sweets

Microwave Pumpkin Pie

Microwave Pumpkin Pie | Zovie Style

I came across a microwave pumpkin pie-in-a-mug recipe a few weeks ago, and of course had to try it. I wasn’t at all happy with how it turned out, though, so I came up with my own recipe instead. After a few tweaks, it’s finally ready to share. Best of all, it’s gluten-free, vegan, and allergy-friendly! (Pictured with whipped cream, but of course sub whipped coconut cream or your other favorite option if you need to avoid dairy.)

And, just like the Microwave Pumpkin Pudding recipe I shared a couple of years ago, this is a great way to avoid attacking the big pie as soon as it comes out of the oven!

Microwave Pumpkin Pie
Recipe Type: Dessert
Prep time: 6 mins
Cook time: 4 mins
Total time: 10 mins
Serves: 1-2
Gluten-free and vegan crustless microwave pumpkin pie.
  • 1/2 T flax seed
  • 1 1/2 T warm water
  • 1/2 c pumpkin puree
  • 3 T sugar
  • 1/4 t cinnamon
  • 1/8 t ginger
  • pinch cloves
  • pinch salt
  1. Combine flax seed and water in a microwave-safe ramekin or mug. Let sit for about 5 minutes.
  2. Add the rest of the ingredients and mix well.
  3. Microwave on high until a knife or toothpick comes out clean. Mine took about 4 minutes, but cooking times will vary depending on your microwave, so check it every minute or so. The top will look a bit drier than when you started, but it won’t look as set as a regular pie coming out of the oven, and it won’t be dry to the touch.
  4. Let it sit for a few minutes at room temperature, then refrigerate for a few hours, or put in the freezer for 30 minutes or so, until it’s chilled through.
  5. Serve with whipped cream or whipped coconut cream.


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