Instant Pumpkin Pie Recipes
INSTANT POT® PUMPKIN PUREE
While store-bought canned pumpkin puree is handy, nothing beats the flavor and smooth texture of homemade puree. It can't get any easier in the Instant Pot®! Reserve seeds to make roasted pumpkin seeds, if desired.
Provided by France C
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 4
Number Of Ingredients 2
Steps:
- Pour water into the inner lining of a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside.
- Cut around the pumpkin stem to make a hole large enough to fit your hand into the pumpkin. Remove stem, then remove seeds and stringy pieces from inside pumpkin. Place pumpkin with the cut-side down on the trivet. If pumpkin is too large to fit in the pot, cut in half and arrange both halves to fit.
- Close and lock the lid; set valve to sealing. Select manual mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove pumpkin from the pot and set on a rack until cook enough to handle, about 5 minutes.
- Scrape pumpkin flesh from the skin and place into a food processor or blender. Blend until smooth.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 22.1 g, Fat 0.3 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 5.2 mg, Sugar 4.6 g
NO BAKE PUMPKIN PIE II
A fluffier pumpkin pie made with instant pudding and whipped topping. It's very easy too. You can use a graham cracker crust instead of the regular pie crust for a little different twist.
Provided by AB70
Categories Fruits and Vegetables Vegetables Squash
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, mix the milk and pumpkin until smooth. Add the pudding mix, pumpkin pie spice and cinnamon and mix until well combined. Fold in the whipped topping and pour into pie shell. Refrigerate until serving.
Nutrition Facts : Calories 213.7 calories, Carbohydrate 27.4 g, Cholesterol 1.6 mg, Fat 10.8 g, Fiber 1.8 g, Protein 2.8 g, SaturatedFat 4.3 g, Sodium 305.5 mg, Sugar 13.1 g
INSTANT PUMPKIN PIE
Make and share this Instant Pumpkin Pie recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Pie
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Add pudding mix to milk and beat on lowest speed just until blended; about 30 seconds.
- Blend in pumpkin, spice, and 2 cups of whipped topping.
- Pour into pie shell.
- Chill until set; at least 4 hours.
- Garnish with remaining whipped topping.
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INSTANT POT PUMPKIN PIE RECIPE – MELANIE COOKS
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- Spray a baking pan that fits inside the Instant Pot with a non-stick cooking spray (I used a 7-inch springform pan).
- Put graham crackers, sugar and butter in a food processor and process until smooth. Press the crumb mixture into bottom and sides of your baking pan. Put the crust in the freezer while you are making the filling.
- Put the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, cloves and salt in a mixing bowl and mix until smooth.
- Add 1 cup of water to the inner pot of the Instant Pot. Insert the trivet (the rack that comes with the Instant Pot) with the handles up. Carefully lower the pan with the pumpkin pie inside the Instant Pot on top of the trivet. DO NOT cover the pan with foil or any other cover.
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- Mix the ingredients together as instructed in the Instant Pot directions and pour them into a 6 x 3 pan.
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- Pre-heat your oven to 350 degrees Fahrenheit. Line a 7-inch springform pan with parchment paper and set aside.
- In a food processor or high-speed blender, pulse cookies until you have fine crumbs. If you don't have a food processor or blender, place cookies in a quart-sized Ziploc bag and crush with a rolling pin. Pour crumbs into a small mixing bowl and set aside.
- Place butter in a small saucepan over low to medium heat. Once the butter has melted and starts to foam, swirl gently in the pan until it smells nutty and has brown flecks in the foam. Pour over cookie crumbs, add maple syrup and salt, and stir to combine.
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- Add the steel cut oats (we used gluten free) pumpkin puree, pumpkin pie spice, salt, brown sugar, and water to your electric pressure cooker and stir well.
- Lock the lid, turn the steam vent to 'sealing' and using the manual setting, adjust it to cook for 10 minutes at High Pressure. (please read recipe notes on cook time first)
- When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release or 'NPR') for at least 10 minutes.
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- Wash off the outside of your pumpkin, and break off the stem if you can. It’s okay if the top of the pumpkin is past the fill mark (since it’s not really filling that space), but be sure it’s not above the top rim of the pot.
- Place the pumpkin in a steamer basket that fits your pressure cooker or on the trivet, and then add 1 cup of water to the bottom of the pot.
- Close the lid, move the gasket to “sealing,” and press “pressure cook.” Set the cook time to 18 minutes (high pressure), and let the machine do its thing.
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- Using a food processor, finely crush graham cracker crumbs. Add sugar and butter and process for 10 seconds until combined well.
- Spoon into n 8" springform pan and gently press into the bottom of the pan and up the sides. Set aside.
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- In a small bowl, combine the cookie crumbs, chopped pecans, and butter. Press the mixture evenly into the bottom and about an inch up the side of the prepared pan. Place in the freezer for 10 minutes..
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