Pumpkin Pie – Instant Pot – Gluten Free, Dairy Free

Thanksgiving would not be Thanksgiving without Pumpkin Pie.  This gluten free, dairy free version makes it possible for everyone to enjoy this traditional holiday dessert! 

This Pumpkin pie yields 7 servings and will be enjoyed by all, not just those that need to avoid gluten and dairy.

This time I decided to make my own pumpkin puree and the result was such a nice, light filling that would make for a great dessert after a holiday meal.

This will account for the extended time on the recipe.

Serve it plain to enjoy the fall flavours of pumpkin and pumpkin spices or you could top it off with some whipped cream or ice cream.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

I decided to try making my own pumpkin puree this year so I put some water into my Instant Pot and then set a pie pumpkin on the trivet.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 12 minutes.

Once the Instant Pot was done cooking, I allowed it to do a full Natural Release.

I removed the lid and carefully lifted out the trivet and the pumpkin.

I let it cool for a few minutes on a plate.

Then I used a fork to peel off the skin.

Next I cut the pie pumpkin in half.

I scraped off all the seeds and guts.

Then I put it in my blender.

I blended it until it was the consistency of puree.

If you are not using the puree right away you can put it in a freezer bag.

I wanted to use my puree to make Pumpkin Pie.

To begin this process I dumped some brown sugar, ground cinnamon,ground ginger, nutmeg, cloves and salt into a mixing bowl.

I blended the brown sugar and spices together before adding in the two cups of fresh pumpkin puree.

I used the wooden spoon to stir together the ingredients.

Then I added in two large eggs.

I stirred in the eggs until they were fully incorporated into the pumpkin mixture.

Next I poured in some almond milk and stirred again until well blended.

For this recipe I used a prepared gluten free pie shell since I was already making the pumpkin puree.  You could also use this recipe link for Gluten Free Pastry

I ladled the batter into the pie shell, covered the edges with tinfoil and then placed it in a preheated 450F for 15 minutes.

Then I lowered the heat to 350F for 60 to 70 more minutes or until a knife inserted in center came out clean.

I find it takes a little longer to cook pumpkin pie when using almond milk instead of the evaporated milk most recipes call for.

When the pie was ready I removed it from the oven and let it cool.

This gluten free, dairy free version of Pumpkin Pie was a hit at our holiday dinner.

We found this recipe created the lightest Pumpkin Pie we have ever had.

Top it with whipped cream or ice cream or eat it plain.  Either way you will enjoy this amazing dessert.

Enjoy every mouthful of this delicious Pumpkin Pie knowing that you are still following your gluten free or dairy free diet!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Pumpkin Recipes You Will Love…

Yield: 7

Pumpkin Pie - Instant Pot - Gluten Free, Dairy Free

Thanksgiving would not be Thanksgiving without Pumpkin Pie.  This gluten free, dairy free version makes it possible for everyone to enjoy this traditional holiday dessert!

Thanksgiving would not be Thanksgiving without Pumpkin Pie.  This gluten free, dairy free version makes it possible for everyone to enjoy this traditional holiday dessert!

Prep Time 50 minutes
Cook Time 1 hour 10 minutes
Total Time 2 hours

Ingredients

  • Pumpkin Puree:
  • 1 pie pumpkin
  • 1 1/2 cups water for Pot
  • Pie Filling:
  • 3/4 cup lightly packed brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 tsp cloves
  • 2 cups pumpkin puree
  • 2 eggs, large
  • 1 cup almond milk
  • 9" gluten free pie shell

Instructions

  1. If making pumpkin puree pour 1 1/2 cups of water into the Instant Pot. Place the pie pumpkin on the trivet and lower into Pot.
  2. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 12 minutes.
  3. Once the Instant Pot is done cooking, allowing it to do a full Natural Release.
  4. Remove the lid when the pin has lowered and carefully lift out the pie pumpkin.
  5. Use a fork to peel the skin off the pumpkin. Then cut it in half to scrape out seeds and guts.
  6. Place pumpkin into a blender or food processor and puree. Set aside.
  7. For pumpkin pie, preheat the oven to 450F.
  8. Dump the brown sugar, ground cinnamon, ground ginger, nutmeg, salt and cloves into a mixing bowl and combine.
  9. Add in the pumpkin puree and stir to combine.
  10. Stir in the eggs until well incorporated.
  11. Add the almond milk. Stir.
  12. Pour into prepared 9" pie shell.
  13. Bake in the 450F oven for 15 minutes.
  14. Reduce heat to 350F and continue baking for about 60 more minutes or until a knife inserted in center comes out clean.
  15. Remove from oven and allow to cool.
  16. Serve plain or with a dollop of whipped cream or a bit of ice cream.
  17. Enjoy!

Notes

*Pumpkin puree was made in an 8 quart Instant Pot Duo.

Nutrition Information:

Yield:

7

Serving Size:

1

Amount Per Serving: Calories: 630Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 58mgSodium: 604mgCarbohydrates: 101gFiber: 6gSugar: 55gProtein: 8g

No Comments

    Leave a Comment