Category: Instant Pot -

Mini Pumpkin Pies     

Ingredients:
1 sleeve cinnamon graham crackers crushed
8 crackers
3 tbsp melted butter
15 oz can pumpkin puree
12 oz can evaporated milk
1/2 tsp salt
2 tsp pumpkin pie spice
2 eggs
1/2 cup granulated sugar

Preparation:
Grease the silicone liners or ramekins. In a large bowl mix together graham cracker
crumbs and melted butter to make a graham cracker crust. Press the crust into the bottom of each liner or container. Use a shot glass or small cup to compact the crust on the bottom.

Whisk together pumpkin puree, evaporated milk, salt, pumpkin pie spice, eggs, and sugar. After the filling is mixed use a measuring cup to fill each liner or container. Cover with aluminum foil.

Add the trivet to the bottom of the Instant Pot with 1 cup water. Stack the liners or ramekins on top of the trivet. Cook on high pressure for 10 minutes using the manual setting. Let pressure naturally release for 10 minutes then quick release. Carefully remove the mini pies and let cool at least 30 minutes before serving.

Date added: 2018-09-21
Number of visits: 2320