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Grain Free Instant Pot Pumpkin Pie

Pumpkin Pie to some is nothing extraordinary but I take my Pumpkin Pie seriously! That’s why I created this delicious pie recipe that can be made inside your Instant Pot Pressure Cooker

We began transitioning our household to a gluten-free diet three years ago when my oldest was diagnosed with Juvenile Rheumatoid Arthritis, an Autoimmune Disease that causes inflammation throughout the body. We decided to begin weeding foods that triggered inflammation out of our diets and in doing so, opened up a whole new world of cooking to us! 

Grain Free Instant Pot Pumpkin Pie instantloss.com

This recipe is not, however, just for those who are battling an autoimmune condition or managing an allergy! It’s for everyone! Cause it’s just that dang good! Growing up I was a picky kid. You couldn’t tempt me with any nut or fruit filled pie, it was always the pumpkin that called to me. 

I typically love my pie smothered with my dairy free whipped cream but this pie is fabulous enough to stand alone. And these little mini pies are cute as a button! You can make them in a spring form pan (like this one, click here) and give them away as guilt-free gifts or use an oven safe Pyrex dish you already have laying around! Really, this recipe is as simple as it sounds, maybe simpler. 

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GRAIN FREE INSTANT POT PUMPKIN PIE

If you don’t have an Instant Pot: Double the recipe in a 9 inch pie pan. Grease the pan well and bake at 350°F for 45 minutes. Cool for 25 minutes before serving.  

If you make this recipe make sure to tag me @instantloss so that we can booth ‘ooh and aah’ over your creation!


Start Here Before/After instantloss.com

Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone! 

After spending a lifetime struggling with obesity, autoimmune diseases, and chronic fatigue, she truly understands the diet dilemma. 

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meal! With recipes like, Strawberry Shortcake Oatmeal, Cowboy Chili, and Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less. 

5 from 2 votes

Grain Free Instant Pot Pumpkin Pie

Print Recipe

Ingredients

  • 1/2 cup  superfine blanched almond flour, tightly packed
  • 1/2 cup plus 1 tablespoon arrowroot powder divided
  • 1/4 teaspoon fine ground sea salt
  • 2 tablespoons grass-fed butter or ghee, plus some for greasing
  • 1 large egg, white and yolk separated
  • 1 cup canned organic pumpkin puree
  • 1/4 cup 100% pure maple syrup
  • 1/2 tablespoon pumpkin pie spice
  • 1 cup water

Instructions

  • Grease a 4-6 cup oven safe dish that fits inside your Instant Pot Pressure Cooker with butter or ghee. Add the almond flour, 1/2 cup arrowroot powder, sea salt, 2 tablespoons butter or ghee, and 1 egg white to a food processor. Process on high for about 15 seconds until the mixture turns into a crumbly dough.
  • Press dough firmly into the prepared baking dish, spreading along the bottom and creeping up the sides of the dish, mimicking a pie crust. Set aside.
  • Add pumpkin puree, maple syrup, 1 egg yolk, 1 tablespoon arrowroot powder, and pumpkin pie spice to the food processor. Process until combined, about 10 seconds. Pour the pumpkin mixture over the pie crust and then cover the dish with foil and place on top of the trivet.
  • Pour 1 cup of water into the pressure cooker and carefully lower the trivet and dish into the pot. Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 30 minutes.
  • When the pressure cooker beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes - it’s hot.
  • Remove the pie from the pot and uncover. Let sit for 15 minutes before serving with my homemade dairy free whipped cream. Keeps in the refrigerator for up to 1 week.

Notes

Notes:
  1.  If you are dairy free and cannot tolerate ghee you can use coconut shortening. A common misconception is that coconut shortening is the same thing as Crisco, do not let the name fool you this is a healthy, nutrient dense fat, and it makes the most wonderful flakey crusts! 
  2. If you don't have an Instant Pot: Double the recipe in a 9 inch pie pan. Grease the pan well and bake at 350°F for 45 minutes. Cool for 25 minutes before serving. 
Servings: 6
Author: Brittany Williams

16 Comments

  1. Brittany, I’ve never baked in the IP so I’m a little confused with your directions. You state: cover the dish with foil and place on top of the trivet. Lower trivet and pan into IP. What is the trivet? Can’t wait to try this recipe! Thank you for sharing!

  2. 5 stars
    Made this tonight and it it SO good! Going to try to double (or maybe 1 1/2 it?) for a regular size pie dish and bake in the oven for Thanksgiving. Any suggestions on oven temp/length of time? Thanks for sharing all your yummy recipes! 😊

  3. Do you need line the pan with baking/ parchment paper to make it easier to get out and with the stack-able pans can you cook two at once with the same cook time? Thanks 🙂

    1. Hi Gen, You’ll need to extend the cooktime for two. Parchment doesn’t hold up well in the Instant Pot as it tends to deteriorate because of the moisture.

  4. 5 stars
    I have been looking for a good grain free pumpkin pie recipe for years. This is it. Hands down the very best grain free pumpkin pie fix I have ever tried. Thank you so much for posting this. I have already made it 3 times this week lol.

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