Microwave Mug Pies (Pumpkin, Apple & Pecan Pies) - Gemma's Bigger Bolder Baking Ep 90

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SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE on my website: http://bit.ly/GemsMugPieRecipes Hi Bold Bakers! This week, I'm sharing my favorite Fall Pie recipes with you that you can easily make in the microwave. Yes, they're my Microwave Mug Pies! You'll find single-serving Pumpkin, Apple & Pecan Pie recipes that you can create in just minutes. So let's get microwaving! WATCH more Bigger Bolder Baking episodes HERE: * 3 GIANT Single Serving Cookies: http://bit.ly/3NewGiantCookies * Microwave Mug Breakfasts: http://bit.ly/GemmasNEWMugBreakfasts * Microwave Mug Cheesecakes: http://bit.ly/GemsMugCheesecakes * Mug Cakes Celebration: http://bit.ly/GemsMugCakesCelebration PRINT & SHARE the WRITTEN RECIPE: http://bit.ly/GemsMugPieRecipes FULL RECIPE ALSO LISTED BELOW Microwave Pumpkin Pie in a Mug (Makes 1) INGREDIENTS 2 small cookies, crushed into 2 tablespoons of crumbs (graham crackers, digestives, gingersnap cookies) 1/3 cup (3oz/85g) pumpkin puree 1 egg 1 tablespoon milk 2 tablespoons brown sugar 1 teaspoon pumpkin pie spice* 1 generous pinch of salt ½ tsp vanilla INSTRUCTIONS 1. In a small bowl, whisk together the pumpkin puree, egg, milk, brown sugar, pumpkin pie spice and salt until no lumps 2. In a microwavable mug add in your crushed cookies to the bottom. 3. Pour into your pumpkin pie mix on top 4. Microwave roughly 1 1/2 -2 minutes, checking every 30 seconds. The top may look slightly damp but it will set as it cools. Cooking time is based on my 1200W microwave so your timing might vary. 5. 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. Microwave Apple Crisp in a Mug (Makes 1) INGREDIENTS 3 tbsp butter, melted 4 tbsp cup oats 2 tbsp chopped pecans 2 tbsp all purpose flour 2 tbsp brown sugar ¼ tsp cinnamon ⅛ tsp salt 1 small apples (about 1 cups chopped) ½ tbsp all purpose flour ½ tbsp brown sugar INSTRUCTIONS 1. In a small bowl stir in the oats, pecans, sugar, cinnamon, and the salt. 2. Stir in the melted butter to create the crisp topping. 3. Chop the apples small and toss them with the ½ tablespoon of flour, ½ tablespoon of the sugar, and ¼ teaspoon cinnamon. 4. In a microwavable mug fill with the apple. You can fill up the mug because the apples cook down. 5. Spoon the crisp mixture over the top. 6. Microwave for 2- 2 ½ minutes. the apples should be bubbling and the whole thing will reduce in size. Cooking time is based on my 1200W microwave so your timing might vary. 7. Carefully remove from the microwave and let stand until cool enough to eat. Be careful because it's going to be really hot at first! 8. Enjoy warm with vanilla ice cream Microwave Pecan Pie in a Mug (Makes 1) INGREDIENTS 1 ½ tbsp (41g/ 1 ½ oz) butter, melted ⅔ cups (85g / 3 ¼ oz) brown sugar 3 tbsp (41g/ 1 ½ oz) maple syrup/ honey or golden syrup 1 tsp vanilla ⅛ tsp salt 1 egg 166g ⅔ cup/ 60g / 2oz pecans, chopped and toasted 2 small cookies, crushed into 2 tablespoons of crumbs (graham crackers, digestives, gingersnap cookies) INSTRUCTIONS 1. In a small bowl, whisk together the butter, brown sugar, maple syrup, vanilla and salt. Whisk in eggs. 2. In a microwavable mug add in your crushed cookies to the bottom. 3. Pour in your pecan pie mix. Microwave roughly for 1- ½ minutes, checking every 30 seconds. The mix will thicken and appear jelly like, but it will set as it cools. Cooking time is based on my 1200W microwave so your timing might vary. 4. 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. *notes: You can make the pecan pie mix 24 hours in advance. 5. Once microwaved you can place in the fridge once cooled for up to 2 days. Cooking time will vary greatly depending on your microwave and the width and depth of the mug. 6. Multiply the recipe to make individual pies for a dinner party NOTE: The mugs I use are small, roughly 6oz (¾/1 cup)