Pumpkin Pie - Instant Pot - Gluten Free, Dairy Free

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 lid on Instant Pot, turn steam release handle to sealing position and set Pot to Pressure Cook High for 12 minutes.

3

Once Pot is done cooking, allow it to do a Natural Release. Remove lid when done and carefully lift out the pie pumpkin.

4

Use a fork to peel the skin off the pumpkin.

5

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

Dump brown sugar, ground cinnamon, ground ginger, nutmeg, salt and cloves into a mixing bowl and combine.

8

Add in some of the pumpkin puree and stir to combine.

9

Stir in eggs until well incorporated.

10

Add some almond milk. Stir.

11

Pour into prepared 9" pie shell.

12

Bake in a preheatted 450F oven for 15 minutes. Reduce heat to 350F and continue baking for about 60 more minutes or until a knife inserted in center comes out clean.

13

Allow to cool before serving.

14

Serve and enjoy plain....

15

...or with a dollop of whipped cream or a bit of ice cream.