Apple Pie Applesauce
Pumpkin Pie Custard
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I’ve always loved pumpkin pie, but usually leave much of the crust behind, so I’ve started making just the filling to save on time. Cooking it in a water bath in the Instant Pot makes it come out super creamy and silky. I put them in the refrigerator and eat them cold for breakfast, or as a treat after dinner, but they are wonderful warm with some vanilla coconut milk ice cream on top.
| Prep Time | 10 minutes |
| Cook Time | 21 minutes |
| Servings |
6 servings
|
Ingredients
- 2 cups fresh pumpkin puree or
2 cans pure pumpkin15-ounce - 6 eggs
- 1 cup full fat coconut milk
- 3/4 cup pure maple syrup or light-colored raw honey
- 1 tablespoon Pumpkin Pie Spice
- 3/4 teaspoon finely grated lemon zest
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon sea salt
Ingredients
|
Instructions
- Whisk together the pumpkin puree, eggs, coconut milk, maple syrup, pumpkin pie spice, lemon zest, vanilla extract, and sea salt. Divide the mixture evenly into
6 ramekins . - Place
2 cups of lukewarm water into the Instant Pot and place the wire rack at the bottom. - Cover the ramekins tightly with silicone lids or foil. Place them on the wire rack.
- Turn the Instant Pot to manual or pressure cook high pressure and set it for 6 minutes. Hit the cancel button and let the machine naturally release the pressure, about 15 to 20 minutes. Remove the ramekins, uncover them to the condensation doesn’t build up, and allow them to cool completely on a wire rack. Cover the ramekins with plastic wrap and place the ramekins in the refrigerator for up to 5 days.
Recipe Notes
Tidbits: Using freshly roasted pumpkin to make your puree will taste the best, but can sometimes be a bit more watery than canned. If you notice your puree is watery, set it in a mesh sieve and push down with a spoon to release some of the moisture.
Danielle Walker is the author of three New York Times bestselling cookbooks, Against All Grain, Meals Made Simple, and Celebrations! She is also the voice behind the most popular grain-free website on the Internet, AgainstAllGrain.com. She is a self-trained chef whose innovative and accessible grain-free recipes appeal to a range of appetites. Her recipes are not only healthy and delicious, but also can be credited with saving her life after she received a diagnosis of a serious autoimmune disease. She lives with her husband and three children in the San Francisco Bay Area.
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