For Thanksgiving we were having Turkey Pot Pie and I didn’t want to over load us on PIE Crust so this was more experimenting.
Pumpkin pie filling…. I baked 4 in the oven without the Water bath but this is about the ones in the Instant Pot.
These can also be made in the silicone Egg a bites or in poached egg cups. Just spray them.
I used Moms Pumpkin Pie recipe. For a single pie,
1 c of Pumpkin.
1 heaping Tbsp Flour
1 c Heavy Whipping Cream.
2/3 c Sugar OR (for Diabetics use 3 Tbsp Erythritol and 3 Tbsp Sugar)
3/4 tsp Salt.
1/4- 1/2 tsp Nutmeg.
1/2- 1 tsp Cinnamon.
1 tsp Ginger.
3 Beaten Eggs (Or 2 large eggs)
I went on the light side on the seasonings.
You need a LOW trivet to keep the Ramekins out of the water, AND a long legged trivet or the stacking egg racks to put on top of your Ramekins, something that can clear the top of them and support the Ramikens on top tier.
Mix everything together with a whisk. Spray 7 Ramekins with pam, fill within 1/4 inch from the top.
Pour 1 1/2 c water in the 8 q IP, or 1 in the 6 q. Put the trivet down inside, long handled would be best. Remember that they will rise up, so set 3-4 of them down on the trivet in the then put the other trivet in for the next tier. Even though the paper towel won’t sit on the Ramekins on the lower rack, it will keep moisture droplets from raining on top of the custard, so lay a paper towel on the bottom of the upper trivet with a paper towel. Put your second layer of Ramekins on the top paper towel trivet, cover them by just loosely laying the paper towel on top.
Set the time for 5 min and allowed for a 10 min NPR. Or 15 min on Low pressure with 15 min NPR. Same diff. Very carefully remove them from the pot with good tongs.
So there ya have it!
