12/3/2023 0 Comments Pecan tart recipe instant pot![]() They’re not as dense as the shortbread cookies so I think my crust was a little skimpier, but it tastes amazing. I didn’t have Pecan Sandies but did have a jar of crushed gingersnap crumbs so used those instead. Oh my GOODNESS, I can’t wait until Bob tastes this…it’s over the top delicious! Smooth, creamy, velvety…wow! I just had to pop back in to say I made this yesterday, left it in the refrigerator over night and treated myself to a small slice after lunch today. Serve with whipped cream and additional chopped pecans, if desired.When the pie is cooled, to room temperature, refrigerate covered with plastic wrap for at least 4 hours or overnight. Remove the springform pan to a wire rack to cool.If not, return the lid and cook an additional 5 minutes. Remove pie and check to see if the middle is set. Allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the cook time ends, turn off the pressure cooker.Select High Pressure and 35 minutes cook time. Fold the sling down so that it doesn't interfere with closing the lid. Carefully center the filled pan on sling and lower it onto the trivet. Pour 1 cup of water into the pressure cooking pot, and place a trivet in the bottom.Cover the top of the springform pan with aluminum foil. Whisk in egg, pumpkin, and evaporated milk. In a large bowl, combine sugar, salt, and pumpkin pie spice.Press the mixture evenly into the bottom and about an inch up the side of the prepared pan. In a small bowl, combine the cookie crumbs, chopped pecans, and butter.Spray a 7-inch springform pan with nonstick cooking spray. ![]() I hope you and your family love it as well! This Pressure Cooker Pumpkin Pie was a hit with my boys and my pumpkin pie loving husband. It is a custard dessert so it will finish setting in the fridge King Arthur Flour has an excellent tutorial on how to keep pumpkin pie from cracking. The classic saying is the contents “jiggle like jello but don’t wiggle like a wave.” When you bump the edge of the springform pan, you should see a set outside and the inner half should jiggle a bit. You can’t use a toothpick test to test for doneness. This means that when you remove the pie from the cooking pot, it’ll look a little underdone. Pumpkin pie is a custard pie, so it finishes setting up while it cools. How to Tell When Your Pumpkin Pie Is Done To make it easier to remove, line your pan with cut parchment paper along the bottom and sides. However, you can use any oven-safe pan like a cake pan or glass dish. I love the flavor from pecan sandies in this recipe, but some readers have had great results with a gingersnap crust.ĭo I Have to Use a Springfrom Pan to Make Pumpkin Pie in an Instant PotĪ springform pan will make it much easier to remove your pie from the container before serving. You can use any sort of dry, crumbly cookie. The cookie crust stays a little crisper than a traditional crust on the bottom of a pumpkin pie. The moisture that is so good for the custard pie filling is a disaster for a traditional pie crust.įor pressure cooker pie crust, I really love to make a cookie crust. However, you can definitely swap an equal ratio of white sugar to get the flavor back to Libby’s original.Ī traditional pie crust doesn’t work well in a pressure cooker because it won’t “bake” up flaky. I also use brown sugar instead of white sugar in my pumpkin pies for a richer flavor. I reduced the evaporated milk in the recipe, since there wouldn’t be much evaporation during “baking.” However, in order to adapt Libby’s pumpkin pie filling to the pressure cooker, a few adjustments were needed. (Does anyone else still sing Libby’s on the label, label, label?) In my opinion, the best pumpkin pie recipe is the classic Libby’s pumpkin pie recipe. This pressure cooker pumpkin pie cooks in a cute little 7-inch pan, so it’s a great option if you’re hosting a smaller group. This Instant Pot Pumpkin Pie recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Mealthy MultiPot. How to Cook Pumpkin Pie in the Instant Pot / Electric Pressure Cooker The moist environment inside the pressure cooker gives your pie an extra creamy texture that you can’t get from an oven! I really love making Pumpkin Pie in my electric pressure cooker. For him, it just doesn’t feel like Thanksgiving without home! Pumpkin Pie is a Thanksgiving classic! Even though I love baking pies, I have to make sure I have a homemade pumpkin pie for my husband. But because it’s “baked” in the electric pressure cooker, it has a creamier texture than oven-baked pumpkin pies. This Instant Pot Pumpkin Pie has a classic pumpkin pie filling with a crumbly Pecan Sandies cookie crust.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |