Pumpkin Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CRUST:
1/2 cup crushed Pecan Sandies cookies, about 6 cookies
1/3 cup toasted pecans, chopped
2 tablespoons butter melted
FILLING:
1/2 cup light brown sugar
1/2 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1 egg, beaten
1 1/2 cups solid pack pumpkin
1/2 cup evaporated milk
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Directions: |
Directions:Prepare a 7 inch springform pan by coating it with a non-stick spray.
2.In a bowl combine the cookie crumbs, chopped pecans and butter. Spread evenly in the bottom and about an inch up the side of the pan. Place in the freezer for 10 minutes..
3.Filling: In a large bowl combine sugar, salt and pumpkin pie spice. Whisk in egg, pumpkin and evaporated milk. Pour into pie crust. Cover top of springform pan with aluminum foil.
4.Pour 1 cup water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling* and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn’t interfere with closing the lid.
5.Lock the lid in place. Select High Pressure and set the timer for 35 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Remove pie and check to see if the middle is set. If not, cook an additional 5 minutes.
6.Remove the springform pan to a wire rack to cool. Remove aluminum foil. When pie is cooled, refrigerate covered with plastic wrap for at least 4 hours. Serve with whipped cream, optional. |
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Personal
Notes: |
Personal
Notes: Note: How to tell if your pie is done: The doneness test for ANY custard, including a pumpkin pie, is when you bump the edge of the container (pie plate, ramekin, etc) and the contents “jiggle like jello but don’t wiggle like a wave.”
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