Pumpkin Pie Mug Cake

Ingredients

• 1 teaspoon unsalted butter
• 14 grams gingersnaps (2 small cookies), crushed into 2 tablespoons of crumbs
• 1/3 cup pumpkin purée
• 1 large egg
• 1 tablespoon milk or cream
• 2 tablespoons packed brown sugar
• 1 teaspoon pumpkin pie spice

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Instructions

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1. Place the butter in a microwave-safe mug that holds at least 10 ounces, and microwave on LOW until melted. Stir in the crushed gingersnaps and press the mixture firmly into the bottom of the mug.
2. In a separate small bowl, whisk together the pumpkin purée, egg, milk or cream, brown sugar, and pumpkin pie spice. Pour into the mug with the gingersnap “crust.”
3. Place the mug on a microwave-safe plate. Microwave on full power for 2 to 5 minutes, or until a knife inserted in the center of the mug pie comes out clean. The top may look slightly damp but it will set as it cools. (Cooking time will vary greatly depending on your microwave and the width and depth of the mug. Start with 2 minutes and continue cooking in 30-second increments until it is done.)
4. Use a hot pad or oven mitt to carefully remove the mug from the microwave. Let it stand for a couple minutes to cool, then top, if desired, with whipped cream and crushed nuts before eating.