This grain-free Instant pot pumpkin pie is easy to make in your pressure cooker, and is the perfect size for an intimate holiday gathering. Recipe from Emily Sunwell-Vidaurri’s new cookbook, The Art of Great Cooking with Your Instant Pot.
It’s time for an Instant Pot dessert! I recently took a little poll over on Instagram stories, and found that 74% of you have an Instant Pot. If you’re among the 26% that doesn’t have one yet, you should add it to your Christmas list–it’s my very favorite kitchen appliance of all time because of its cooking speed, ease of use, and versatility. It sautés beautifully, plus it does the work of a slow cooker, rice cooker, pressure cooker, and more. And now, we’re using it as a pie maker!
This recipe is from The Art of Great Cooking with Your Instant Pot by Emily Sunwell-Vidaurri. It’s Emily’s first cookbook, but she’s been sharing nutrient-dense meals and treats over on her site, Recipes to Nourish, for many years. I love her blog (and especially love her chocolate banana muffins), so I was really excited to get my hands on her new book.
There are a bunch of tantalizing recipes in the book that I’m hoping to make soon! Here are a few that look especially amazing:
- Honey-Braised Lamb Shanks
- Asian Pear Korean-Braised Short Ribs
- Bacon-Wrapped Molasses Pork Tenderloin (pictured above on the cover!)
- Valencian Bone Broth Paella
- Nourishing Root Vegetable Bisque with Crispy Prosciutto
- Vietnamese Lemongrass-Lime Chicken Wings
- Lemon-Raspberry Breakfast Strata
- Gateau au Chocolate
I made Emily’s grain-free Instant Pot pumpkin pie for a gathering with Ben’s family, and it was a huge hit. The orange zest in the filling makes this much tastier than your typical pumpkin pie. And although the pie is quite small, we managed to get 12 slices out of it. (I do think most people would have had seconds if there had been any left, thought!) Ever since making this pie I’ve had the taste of it stuck in my head and am planning to make it again soon. (I’m saying it’s because I want to take some photos of actual slices to add to this blog post, but really it’s because I love the pie and want to eat it again but share it with fewer people!)
I recommend topping the pie with bountiful swirls of my maple mascarpone whipped cream (although you could also pipe it on if you’re feeling fancy!). When you add mascarpone cheese to whipped cream, the cream holds its shape beautifully in the fridge for hours (or even up to a couple of days). It also tastes better than any other whipped cream, with whispered hints of cheesecake and tiramisu. Paired with this Instant Pot pumpkin pie, it’s totally irresistible.
You may be wondering why you’d make a pumpkin pie in the Instant Pot when you could make it in the oven. First of all, ovens are often very busy, especially during the holidays, so making dessert in the IP could free up some much-needed oven space. Also, the IP cooks desserts like this quickly and evenly, so you won’t have to worry about hot spots or inconsistent oven temperatures. Finally, because this recipe uses a delicious no-bake, press-in crust, you won’t have to mess around with rolling out pie dough. Are you sold yet?? 😉
- 2 tablespoons (29 g) grass-fed butter or ghee, melted, plus extra for greasing the pan
- 2 tablespoons (28 g) brown sugar, jaggery, or maple sugar
- 1 cup (96 g) finely ground almond flour
- 1 cup (245 g) pumpkin purée (I used canned)
- ½ cup (118 ml) maple syrup
- 1 large egg, preferably pastured
- ½ cup (118 ml) heavy cream
- Finely grated zest of 1 orange
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ***NOTE: Prep time listed is hands-on time and does not include the 5-6 hours needed for the pie to cool and chill.
- Grease a 6- or 7-inch springform pan or 1.5-quart casserole dish (that fits inside your Instant Pot) with butter.
- Add the butter, sugar, and almond flour to a medium bowl. With clean hands, mix until completely combined. Dump the mixture into your springform pan and press down to form a packed “crust” at the bottom. Don’t allow too much to go up the sides of the pan. Transfer the pan to the freezer for 15 minutes.
- While the crust is chilling, make the pumpkin pie filling. Whisk together the pumpkin purée, maple syrup, egg, cream, orange zest, vanilla, cinnamon, cloves, ginger and allspice in a large bowl until smooth and fully combined.
- Pour the filling into the frozen springform pan. Use a spoon or spatula to smooth the top. Cover the pan with a lid or with foil.
- Set the trivet inside your Instant Pot and pour one cup of water into the pot. Carefully place the covered springform pan on the trivet.
- Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the “Manual” setting and increase the time using the “+” button until you reach 35 minutes.
- When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, “quick release”/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.
- Remove the lid and carefully lift the trivet and the pumpkin pie out of the Instant Pot. Use oven mitts or thick towels because the Instant Pot and springform pan will be extremely hot.
- Allow the pumpkin pie to cool to room temperature with the lid remaining on. Once it’s cooled, remove the lid, taking care not to drip any of the condensation on the top of the pumpkin pie. Gently run a knife around the edges of the pumpkin pie. This will help loosen it when you’re ready to remove it from the pan. Wipe off all condensation from the lid and place it back on top of the pumpkin pie. Transfer to the refrigerator for at least 4 hours until completely chilled, preferably overnight.
- Serve chilled, topped with mascarpone whipped cream if desired.
Disclosure: I received a review copy of this cookbook from the publisher. As always, all opinions are my own.
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