Crustless Pumpkin Pie

Ingredients

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Ginger root, pickled, canned, with artificial sweetener

  12 tablespoon or 150g

• Pumpkin

  Canned, with salt

  15 oz or 425g

• Pumpkin pie spice

  Spices

  1 tsp or 2g

• Vanilla extract

  1 tsp or 4g

• Heavy whipping cream

  Fluid

  ½ cup, whipped or 60g

Directions

1. Instant Pot Directions
2. Whisk together the 2 eggs and add all remaining ingredients in the order listed.
3. Grease a 6-inch x 3-inch pan very, very well and cover the bottom with parchment paper. I found this easiest to do with a silicone basting brush so I could get into all the nooks and crannies.
4. Pour the mixture into the pan.
5. In the inner liner of your instant pot or pressure cooker, place 1.5 cups of water.
6. Place a steamer rack on top of it and place the pan with the pumpkin mixture on the rack.
7. Cover the pan with a silicone lid or aluminum foil.
8. Cook for 20 minutes at high pressure, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
9. Remove lid carefully, not allowing any of the water on the lid to fall back into the pudding.
10. Chill for 6-8 hours and serve with additional whipped cream. I use this little device for the easiest whipped cream ever.
11. Oven Directions
12. Mix the ingredients together as instructed in the Instant Pot directions and pour them into a 6 x 3 pan.
13. Place the pan into a 13x9 pan and fill that pan halfway up with water.
14. Place the pans into the oven and bake at 350F for 40 minutes.
15. Recipe by: Urvashi Pitre (source: https://twosleevers.com/crustless-pumpkin-pie/)

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