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5 from 2 votes
Grain Free Instant Pot Pumpkin Pie
Servings: 6
Author: Brittany Williams
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
  1. 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.
  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 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.
  6. 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.

Recipe 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.