Instant Pot Pumpkin Pie Filling
Instant Pot Pumpkin Pie Filling. How to quickly prep and cook your own pumpkin pie filling in the Instant Pot Pressure Cooker. This Pressure Cooker pumpkin pie filling makes cooking a homemade pumpkin pie so much more delicious, quicker and easier.
Instant Pot Pumpkin Puree:
Instant Pot Pumpkin Pie Filling:
Make your pumpkin puree first. Dice your ginger and pumpkin and place it into your Instant Pot. Add a cup of cold water and set the valve to sealing and cook for 4 minutes. Manually release pressure and drain your pumpkin puree well. If just using this recipe for puree and not pie, blend now.
Turn your pumpkin puree into pumpkin pie filling. Add in the rest of the ingredients apart from the dairy. Mix well with a hand mixer. Then slowly add in the cream and the milk.
I have split the pumpkin pie filling recipe above into two. That way if you just want to puree your pumpkin you can just follow that, or you can carry on through to making a delicious Instant Pot Pumpkin Pie Filling.
It is important that you drain any excess water from your pumpkin. A pumpkin holds a lot of water and I recommend you drain, leave it to rest for 5 minutes in the Instant Pot and drain again as you will see more water appearing in the bottom if it needs a second drain.
This Instant Pot Pumpkin Pie Filling is enough to make a homemade pumpkin pie to feed 8 people.
Calories: 283kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 103mg | Sodium: 48mg | Potassium: 296mg | Fiber: 1g | Sugar: 32g | Vitamin A: 5331IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 1mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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