5 from 1 vote
Grain Free Instant Pot Pumpkin Pie

  • 1/2 cup  super fine 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
  1. Grease a 4-6 cup oven safe dish that fits inside your Instant Pot Pressure Cooker (I use this one, click here) 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.
  2. 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.
  3. 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.
  4. 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.
  5. When the 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.
  6. Remove the pie from the pot and uncover. Let sit for 15 minutes before serving with homemade dairy free whipped cream, click here. Keeps in the refrigerator for up to 1 week.