2 small cookies, crushed into 2 tablespoons of crumbs (graham crackers or gingersnap cookies)
1⁄3 cup pumpkin puree
1 tablespoon milk
2 tablespoons brown sugar
1 teaspoon pumpkin pie spice or cinnamon
1 generous pinch of salt
1⁄2 tsp vanilla
How to Make It
In a small bowl, whisk together the pumpkin puree, egg, milk, brown sugar, pumpkin pie spice, salt and vanilla until no lumps.
In a microwavable mug (approximately 6.5 oz) add in your crushed cookies to the bottom.
Pour into your pumpkin pie mix on top.
Microwave roughly 11⁄2 -2 minutes, checking every 30 seconds. The top may look slightly damp but it will set as it cools. Cooking time might vary based on your microwave.
Carefully remove the mug from the microwave. Let it stand for a couple minutes to cool. Serve with whipped cream and enjoy, otherwise place in the fridge for up to 24 hours.
Recipe by: Gemma Stafford