Hi Bold Bakers! So when it comes to mug cakes, we have done a lot. We have done muffins,
cookies, even cheesecakes. And just when I think we’ve done it all, I get more Big
and Bold ideas. So today we are going to do fall pies in a mug. So let’s get microwaving!
Fall is my absolute favorite time of year because of the holidays and because of all
the great ingredients that I have to bake with. Today’s recipes are three traditional
American pies that you usually can’t buy outside of the United States but now you can
make them at home in the microwave. The first pie that we’ll be making is a classic pumpkin
pie. Now I know what you’re thinking, “I’m not eating a dessert that’s main ingredient
is a vegetable.” But listen, we eat weird stuff too in Europe that they wouldn’t eat
here in the United States so trust me, this is a really good pie.
We’re going to start out by mixing all of our ingredients in a bowl, rather than a mug,
just so I have more room to mix it up. The first and main ingredient of our pie is pumpkin
puree. Now you can buy tinned or you can make your own. To this, I’m going to add an egg,
milk, brown sugar, salt, vanilla extract, and pumpkin pie spice. And then whisk them
all really well together. If you don’t have pumpkin pie spice, you can always use cinnamon,
however you can make your own pumpkin pie spice and I’m going to put a recipe for
that along with everything else you see here today on BiggerBolderBaking.com. Ok lovely,
this is nice and smooth. I’m going to set this guy aside and then start preparing our
mug for our pumpkin pie.
In a microwavable mug that we’re going to cook our pumpkin pie in, I’m going to put
in some scoops of crushed cookies. Now this is to form a lovely base. I’m using graham
crackers but you can use digestive biscuits or even ginger snap biscuits. Those would
be really good with the pumpkin and all the spices. Now, just take your bowl of pumpkin
pie mix and pour it over your cookies. You can fill it almost to the top. Okie dokie,
this little guy is ready for the microwave.
So to cook the pies, the timing that I’ll give you is based on my microwave, which is
1200 watts. So check the wattage of your microwave because your cooking time may vary. Now to
cook the pumpkin pie, it’s a little bit sensitive because it’s a pumpkin custard
when you think about it so we’re going to cook it for 30 seconds, check on it, cook
it for another 30 seconds, check on it, and keep on going until you can see it’s almost
done. And there you have it! A fresh baked pumpkin pie. It looks perfect. As you can
see, it cooked around the outside. You want that little bit of a wobble in the middle
if you can see that just like our cheesecakes because when this goes cold, it will set and
that will firm up and it will be the perfect texture underneath. To serve my pie in a mug,
I like to pump a generous amount of cream on top. And to finish, sprinkle a few more
cookie crumbs on top just so you know they’re underneath there.
With this pie, even though it’s pumpkin, all of the spices, and the vanilla, and everything
in it make it taste very sweet. It’s really a delicious pie so I strongly suggest you
try it. Our next pie is nice and fruity so let’s go on to that one.
Our next delicious pie in a mug is a lovely homemade apple crisp…or crumble. No matter
what you call it, it’s going to taste good. The first thing you want to do is peel and
cut very small chunks of your apple. Now I’m using a honeycrisp apple, which is a very
good apple for cooking in the United States, but use whatever is good in your country or
wherever you are. One thing I love about these little mug cakes is that rather than making
a big pie, you can make your own little personal cobbler with just one apple, a few ingredients,
you don’t have to wait 40 minutes. It’s one of the best parts of these things. Now
you want to make sure to cut it up nice and small because it’ll cook a lot better and
a lot faster that way.
Here, I have my lovely little microwavable mug. To this, I’m going to add my apples,
a little bit of flour, and a little bit of sugar. And what these will do is actually
thicken the juices that come out of the apple when they cook. Ok lovely. We’re going to
set our apples aside and assemble our crisp topping. In a separate bowl we’re going
to mix together our flour, brown sugar, cinnamon, salt, oats, and toasted pecans. To our dry
ingredients, we’re going to bind it together with some melted butter and then mix all of
these ingredients together. Also, this recipe is very forgiving and what I mean by that
is that you can substitute in and out ingredients. If you don’t like pecans, you can put in
almonds. If you don’t have brown sugar, you can use white. If you want to use whole
wheat flour, it’s up to you. Ok lovely, this is what your crisp topping will look
like. So we’re going to add this generously on top of our apples. And that’s our crisp.
It looks delicious. This little guy now is ready for the microwave. This little dessert
will take a little bit longer to cook than a traditional mug cake because we want to
get the apples nice and soft and all warm in there underneath the crisp.
Our apple crisp is done and it smells amazing in here. You can see our apples are cooked
underneath, they’re kind of translucent. Our topping is nice and firm so this guy is
best eaten warm so we’re going to top him off with some lovely things on top. The only
way to serve an apple crisp, I think, is with vanilla ice cream. And I like to put a little
cinnamon spice on top. The pecans and the nuts, everything in here, a little bit of
salt, I love a good bit of salt in my baking. This is absolutely divine. Ok I’m not going
to finish this pie, I promise because we’ve got a great one coming up.
This next pie is my absolute favorite. It’s got great texture, lovely flavor, and it screams
fall. It’s pecan pie in a mug. Just like with the pumpkin pie, we’re going to mix
all of these ingredients in a bowl. Add in your melted butter, brown sugar, maple syrup,
vanilla extract, egg, pinch of salt, and your chopped, toasted pecans. And then mix them
all really well together. If you can’t get maple syrup in your country, don’t worry
about it. You can always substitute it for honey or even golden syrup and those will
work really well. And there you have it. Our lovely maple custard for our pecan pie. We’re
going to set this guy aside and prepare our cookie crust. So just like with the pumpkin
pie, we’re going to add in crushed cookies to the bottom of our mug for our crust. If
you want to make this dessert gluten-free, then just leave out the cookies or use gluten-free
cookies. Now just fill up your mug with your pecan filling all the way to the top. And
there it is, your no-fuss pecan pie made in minutes, and we’re going to cook it in the
microwave. These recipes are perfect for the holidays and to give everybody their own little
mug, just multiply out the recipe and make as many as you want. Our pecan pie is out
of the microwave and it’s cooked perfectly. You can always tell because there’ll be
a little bit of a jiggle just like the way that there was with the pumpkin pie but when
we set it aside and let it cool down, it will set and firm up. Traditional pecan pies are
always decorated with toasted pecans on top. As always, I love some freshly whipped cream.
I want to show you the texture of this pecan pie because it’s one of the reasons I love
it so much. It’s like a lovely, maple, custardy kind of jelly texture it’s just so good
and eaten warm is perfection.
When I think of the fall season, I think homemade and that’s exactly what these little pies
in a mug are. There is something for everybody. If you liked these pies in a mug, then please
share this video with a friend. Thanks so much for subscribing to my channel and I’ll
see you back here every Thursday for more Bigger, Bolder, Baking.