The Two Minute Pumpkin Pie (Paleo)

Tuesday, October 2, 2012



This was a completely accidental (awesome) recipe.  One day last week I was majorly craving something sweet.  I looked through my cupboards and we literally had NOTHING expect a few cans of organic pumpkin puree (yippie...not really) and some baking ingredients.  I followed the basic outlines of my chocolate Paleo mug cake recipe with a few modifications (obviously adding pumpkin) and stuck it in the microwave saying a little prayer that it would not completely suck.

HOLY pumpkin pie... in literally 2 minutes!!  I wish this did suck so I can stop making it.  Seriously.

What you will need:
  • 3 tbs of almond meal
  • 2 tbs of coconut oil
  • 1 egg
  • 1/2 cup of organic pumpkin puree
  • 1 tsp of pumpkin spice
  • 1 tbs of honey
  • 1 tsp of vanilla extract
  •  a dash of salt
  • 1/2 tsp of baking powder
*If you are allergic to almond meal you can substitute coconut flour.  The consistency will change a bit though. 
    Directions:
    Mix everything together really well.  Place in a mug or a small microwave safe dish and microwave for 2 minutes (cavemen used microwaves I know it).  Hurry up and eat it all to yourself.  This is a tough one to share.

    I made this for my husband again that same night (he is my official taste tester) and he took one bite and shouted "Dank!"  I actually looked up dank (before I put a word which I have no clue what it means in my blog) and it is an expression used by stoners and hippes, neither of which describes my husband ha...but basically he was trying to get across that this was pretty damn good.  This is going to be a regular treat around here this fall for sure.

    On a side note: If you don't know what to do with the leftover pumpkin puree, you can always make a Pumpkin Enzyme Mask :)


    75 comments:

    Kate said...

    How long would you bake this in the oven, maybe 30 minutes in a water bath?

    Mercedes said...

    OMG this sounds and looks amazing!! Thank you for sharing :)

    Jennifer @ Delightfully Noted said...

    Two minutes? Get out of town. That's my kind of cooking. I love this cause you don't have to make a whole kitchen mess rolling out pie crust and all that jazz!

    Christie said...

    I just bought some canned pumpkin to make some dishes and I definitely will be making this in a bit!

    Jessica Camerata said...

    I tried this with my coconut flour muffin in a mug and didn't get the full pumpkin effect. I will definitely be trying this recipe since you already figured out the measurements for me!

    xoxo Jessica
    www.mystylevita.com

    Jen @ Cuddles and Chaos said...

    Oh man. That sounds insanely good. I am most definitely going to try it.

    christin said...

    Oh my god...this looks amazing. minus the microwave part since i'm terrified of them and don't own one.

    Montalvo Country said...

    LOL! I made cookies for some friends of my hubby's that helped us move and they told me they were "hella dank." I had to ask what it meant. I'm officially old.

    PS - another useful term? "Pythons". Apparently pythons are the new "guns".

    PPS - This recipe is going to be DANGER in our house! :D Yum!

    Alex@Spoonful of Sugar Free said...

    I love this! I have just been getting into the microwave cakes because I have a microwave now...So handy and tasty when you want dessert NOW.

    Brynn {chartreuse and a twist} said...

    oh yum!!! so excited about this and will be trying soon :) :) :) XO brynn

    Mariana said...

    You are genius!
    Mmm...

    beauty in blessings said...

    has anyone tried this in an oven?
    I cannot use a microwave!!

    Erika Lee @ A Tiny Rocket said...

    Yum! looks easy and I just love pumpkin!

    My-cliffnotes said...

    I've been waiting for you to post this!!

    Judith said...

    Sounds great! And Dank also means thanks in Dutch! I should know, I'm Dutch! Ha!

    Tonia L said...

    Looks delicious! I love the quick and easy recipes!

    JenO said...

    Make an enzyme mask with the leftovers? Riiiight. Leftovers=more pie! Seriously tho, just started my Paleo adventure and I'm hopping all over your blog, thx for all you've shared! You're...uh...Dank! ;)

    katieokeefeblog said...

    I am really going to have to try this. I have had a hard time using almond meal for paleo recipes...hopefully, this will work!

    Valerie said...

    You baked it for only 2 minutes? Wow, that's amazing! Couldn't wait to try and bake this for my family. I also love the fact that you used coconut oil instead of other types of oil for this recipe.

    Anonymous said...

    This is so good! I'm eating it for breakfast right now. I added a dab of butter to the top. Thanks for the recipe inspiration to keep us on track through the crazy fall dessert season!

    Amy G! said...

    I'm a huge fan of the chocolate mug cake! I've made it several times already since discovering it on Sunday! Two batches went to my dad for his birthday (I threw in some mini chocolate chips and sliced the cakes after I cooked them so they were kinda like brownies). So much easier than baking an entire cake :) So, today I was wondering if there was a way to make it vanilla, so instead of the cocoa powder, i subbed 3 tbsp of unsweetened shredded coconut. I guess it tasted a little more coconut than vanilla, but it worked for me! I can't wait to try the pumpkin pie!!!

    peacelovequinoa.com said...

    oooh... yum.

    Anonymous said...

    If using coconut flour would u use three tbsps still? I was thinking less since it is so absorbent??

    The Gastronomic Goddess said...

    This will be what I make myself for thanksgiving, thank you! I'm newly diagnosed type 2, so I'm really trying the paleo way to control rather than ADA diet. I'm worried about the tablespoon of honey - do you feel it affects your blood sugar much?

    Anonymous said...

    Does anyone know the net carbs for this delish cup of yum!

    Anonymous said...

    can anyone tell me how much calories is in this?

    Leighann said...

    You can freeze the extra pumpkin too.

    Jessica Leffler said...

    I don't have a microwave, can I bake this? How long?

    CaliMarathoner said...

    I made it last night with some adjustments. Since i wanted to make enough for the family, i used about 1 can and a half of pumpkin puree. This was a pain because i had to multiply this recipe by 6. I switched out the coconut oil and used sunflower oil instead. I did this because I didn't want the pumpkin pie to taste like coconut. I put it all in a large pyrex and baked it at 350 for 55-60 min.

    It is delicious! It was cute and puffy, but when you take it out of the oven, it deflates. It's still good though and very light.

    Jessica Reeves said...

    I added ground cinnamon - really yummy!

    Lindsay @ Delighted Momma said...

    Jessica- Sorry but I am not sure on baking times. You are more than welcome to experiment though and let me know!

    Ames0517 said...

    What is the texture supposed to be like? Mine is not that cake like.

    persistwithoutexception said...

    Delicious! Thank you!

    Lisa said...

    Made this tonight, and it was great! Instead of pumpkin, I used some buttercup squash that I had just cooked up the other night, and it tasted so good! We ate half, and are saving the other to see what it tastes like when it's cold like pumpkin pie. :) Thanks for a great recipe!

    Elaine Economou said...

    I've made this with winter squash (mostly butternut) twice now and in the oven. I used 2tbs coconut flour instead of the almond flour. Wanted to make some for everyone so I multiplied the recipe by 4, put it in a greased glass bread dish and cooked at 350 for about 20-25 minutes, nice and brown on top. Was probably drier than pumpkin pie filling but was really delicious. I'll make it again and add an extra egg for the same number of servings. BTW I mixed the squash with skins on (but no seeds) and all the ingredients in my vitamix and it was really very good! Great way to get those orange veggies in my kids. Thank you!

    The Itinerant, Lori V said...

    Wow! I don't eat many desserts, but I had a massive sweet tooth after dinner tonight. This was perfect and absolutely delicious! Thank you!

    paleonewbie said...

    This was excellent, and turned out perfect! I did swap coconut flour in place of the almond flour and was very happy with the result. Thanks for sharing!

    BethM said...

    This was awesome. I don't know how this would fit in a mug - I mixed it in a regular-sized bowl and it was full, so I just nuked it in that. It took 2 1/2 minutes so that it wasn't still runny in the middle. I topped it w/ chopped pecans and whipped cream, and it totally took care of my pumpkin pie craving!!

    Britt! said...

    This is fantastic since on the weekdays, I usually want some sweet after dinner or something and averts the crisis of going out and buying an ice cream sundae or a candy bar in a pinch. I tripled the recipe for my husband and I!

    Anonymous said...

    Thank you! Dank(e) is German for Thank you.

    Anonymous said...

    Just made it! IT WAS SOOO GOOOOD! Thanks for sharing!

    Libby Streed said...

    My 11-year old son and I prepared this recipe tonight. We could not believe how similar the texture was to a traditionally-baked cake. The taste was delicious too, so we made two batches. Thank you for sharing this recipe--it has convinced me to consider additional Paleo items.

    Queen of Quinoa said...

    Making a version of these right now! Added some chocolate to make them healthy chocolate lava cakes. Can't wait for them to come out of the oven. Thanks for sharing!!

    Thomas Tinney said...

    Amazing!

    Kelley Sykes said...

    If you didn't have coconut oil, what would you suggest as an alternative? By the way, Lindsay...I LOVE your recipes. I made the chocolate paleo a few days ago and we loved it! My Gluten-free and prediabetic husband and I thank you! Delicious!

    PNut said...

    We don't really do the pumpkin pie thing in Australia like the Americans do but I *love* pumpkin so was super excited when I saw this. I have recently become addicted to the flaxseed meal mug muffin recipe I found on FastPaleo.com so knew I was going to love this. Once I googled how to make pumpkin pie spice I was set! Took 3 minutes in my microwave because it was still very soft on top and I was worried it wouldn't be cooked through but OMG - it was like pumpkin heaven in my mouth and will definitely be a regular.

    Just like the mug muffins I normally make I split the mix between two mugs and it worked perfectly.

    I'm loving following your blog :)

    Andrea Riofrio said...

    I made this today! So yummy I love the treat in a mug thing! I did not have any pumpkin puree but I cooked 1/2 sweet potato and added that to the mixture. Instead of coconut oil I used avocado oil.

    Unknown said...

    So I just made this delicious recipe. As one of the other posted commented my batter was also too much for a mug or small ramekin. I ended up using a 5" ramekin. After 2 mins in the micro it smelled great but was still super "wet" looking. I ended up cooking 2 more mins! It came out still looking quite gooey but the taste awesome. Is it normal that the texture of mine was still sticky and gooey? Almost like the consistency of a real pumpkin pie filling. Any feedback would be great...Thanks!!!

    Jen said...

    I just made this and it was delicious!! Thank you for posting. I doubled everything, thinking I would need to, in order to feed my hubby and I, but your measurements are more than enough for 2.

    Unknown above, It also looked super gooey and because I'm paranoid about eggs I ended up cooking it for a total of 5 min or so.

    I topped with mini chocolate chips and it was perfect!

    HeatofTroy said...

    Jen - Thanks for the feedback! It's nice to know it's not just me. Also, I'm right there with you regarding the eggs. Can't wait to make this again and I'll have to add the mini chips.

    IvO said...

    I LOVE this recipe! I've made it numerous times and it is nomness! Sometimes I've put a cream cheese frosting on it to make it a bit more decadent (not that it needs it but I'm a lush) Anyhoo thanks for sharing! I agree with your husband, Dank!!!

    Anonymous said...

    so yummy!!!!! I used the coconut flour, and didn't have pumpkin puree so just roasted one in the oven and used that...and didn't have honey so had to use maple syrup....and still sooo good!!!! will be making this one again...has more of bread texture maybe becuase of using coconut.

    Anonymous said...

    The can of pumpkin that had been in my cupboard for months just screamed to me. I blended it with a can of coconut milk, 2 eggs, a lot of pumpkin pie spice and vanilla, and two dates. I poured some in a cup and nuked it for about 1 1/2 minutes. It was pumpkin mousse and my craving is gone. I have some of the uncooked combo left, so I'll try adding your other ingredients and see what happens. But not tonight - I'm all pumpkined out! I've never done this cake/mousse in a cup thing before...this could be dangerous.

    Anonymous said...

    Any idea how to make this without eggs? I found out I have an egg allergy recently and trying to figure out to adjust receipes. Maybe substituting egg with a banana? Any ideas much appreciated!

    eatgreatbegreat said...

    Just found this on Pinterest! I'm so excited to try it out!

    Sarah @ Semi-Sweet said...

    Found this on Pinterest today, just made it subbing egg white & stevia and it was DELICIOUS. Thanks!

    Anonymous said...

    I made this for breakfast :) with stevia and egg whites, and 1 tbsp. of flax meal with 2 tbsp. of almond meal. 1 tsp of coconut oil and used 2 tbsp. of almond milk. It made less of a cake like texture, but also cut out some of the cals, carbs and fat :)
    26 g fat/350 cals/10g carbs/8 g fibre/16g protein
    Paleo approved!!!

    Anonymous said...

    Yummy

    Anonymous said...

    Will have to pick up some organic pumpkin today to try this out tomorrow night. Gave the last of my frozen puree to my canine fella. He loves pumpkin mixed with his food.

    davey said...

    Thought I would post this since no pumpkin pie is complete in my opinion without whipped cream and this is by far the easiest and most paleo:

    Take a can of full fat coconut milk and put it in the fridge and let completely chill.
    Take out and pour out the water, take remainder and stir together with 1 tsp vanilla and a 2 tbls raw honey or 100% maple syrup, voila! it's creamy and fluffy and delish and takes about 2 minutes.

    fa3ryg1rl said...

    I just made this and it's absolutely perfect! Thanks for sharing your wonderful recipes. And thanks to davey for sharing the whipped cream recipe too!

    Summer said...

    I had to run off and try this since I was pms-ing and trying to eat clean and healthy! Very good, came out great!
    Thanks! I am anti microwave myself but I broke my rule to try, I hope it works in the oven as well for future sweet attacks :)
    Thanks!

    Anonymous said...

    I am eating as I type it. I am quitting sugar so I didn't use honey, but instead added a packet of stevia. I would double the spice amour next time and maybe cheat and use the honey instead ;)
    Very delicious recipe!

    Lauren said...

    Wowza! I found your blog last night (a friend of mine mentioned it) and I just got home and had to make this. I used maple in place of honey just because I like it with pumpkin. It is amazing! I cooked it for 3 minutes in a large mug and it's awesome. Thinking of making another to try it cold tomorrow for breakfast. I love healthy desserts! Hoping my daughter will like it too. Love sneaking veggies in.

    Lauren said...

    Just to update... I made it again last night and had it cold for breakfast. I liked it even better!

    Michelle Lancet said...

    I made this in one of those oversized mugs and had to cook it for nearly 4 min as my microwave is old, but this is delicious! Love it!

    Liz P said...

    This....was seriously yummy. I ate it warm with just a drizzle of coconut cream. Next time, I'll chill it and eat it cold. Thanks for the recipe!

    Crystal said...

    This was delicious! I have made it at least six times. Kept me sane during our paleo challenge! Thank you!

    Courtney Stokes said...

    Delicious :)

    Courtney Stokes said...

    Delicious :) Happy I found your blog!

    Maria Amposta said...

    It was good but not sweet enough for me :P I think..I might just add a whip cream topping >.< defeats the purpose of it being healthy haha, or just put in 2 tbs next time.

    Erin Ramos said...

    This is amazing, as usual! I made it (for breakfast haha) in a small mixing bowl and had to cook for about 5min. Delish!
    My son and I just made it again today to share as a treat, adding some dark chocolate chips- way too good!

    Kwilkerson said...

    Does anyone know if you can use flax egg instead of real egg to make it vegan?

    Fran said...

    This recipe looks great, how many grams is 1/2 cup pumpkin puree? I found on the web it to be about 110-120g, is this the amount you use for this recipe because it seems quite a lot for only 3 tbsp almond flour? Any advice would be much appreciated!

    Ariana Parvaneh said...

    Just made it, and DAMN it's good.

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