Instant Pot Pumpkin Bites Recipes

PUMPKIN PIE BITES RECIPE BY TASTY

Pumpkin Pie Bites Recipe by Tasty image

Here's what you need: pumpkin puree, evaporated milk, sugar, cinnamon, ground cloves, ground ginger, salt, eggs, pie crusts, whipped cream, ice cream

Provided by Hannah Williams

Yield 12 servings

Number Of Ingredients 11

Ingredients

15 oz pumpkin puree, 1 can
12 oz evaporated milk, 1 can
¾ cup sugar
1 teaspoon cinnamon, extra for taste
¼ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
2 eggs
2 pie crusts, refrigerated
whipped cream
ice cream

Steps:

In a bowl, mix the dry ingredients thoroughly.
Add the eggs and pumpkin, and mix.
Gradually add the evaporated milk, mixing constantly.
Preheat oven to 350°F (180˚C).
With a jar lid, cut 12 4-inch (10 cm) circles out of the pie crust. Press into each of the cups of a greased muffin tin.
Pierce the bottoms of the crust gently with a fork.
Fill each pie crust to the top with filling.
Bake for 20-30 minutes, until top of crust becomes golden brown.
Add your favorite ice cream or whipped cream with a pinch of cinnamon powder.
Enjoy!

Nutrition Facts : Calories 243 calories, Carbohydrate 33 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, Sugar 14 grams

INSTANT POT® PUMPKIN PUREE

Instant Pot® Pumpkin Puree image

While store-bought canned pumpkin puree is handy, nothing beats the flavor and smooth texture of homemade puree. It can't get any easier in the Instant Pot®! Reserve seeds to make roasted pumpkin seeds, if desired.

Provided by France C

Categories Fruits and Vegetables Vegetables Squash

Time 45m

Yield 4

Number Of Ingredients 2

Ingredients

1 cup water
1 sugar pumpkin

Steps:

Pour water into the inner lining of a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside.
Cut around the pumpkin stem to make a hole large enough to fit your hand into the pumpkin. Remove stem, then remove seeds and stringy pieces from inside pumpkin. Place pumpkin with the cut-side down on the trivet. If pumpkin is too large to fit in the pot, cut in half and arrange both halves to fit.
Close and lock the lid; set valve to sealing. Select manual mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove pumpkin from the pot and set on a rack until cook enough to handle, about 5 minutes.
Scrape pumpkin flesh from the skin and place into a food processor or blender. Blend until smooth.

Nutrition Facts : Calories 88.4 calories, Carbohydrate 22.1 g, Fat 0.3 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 5.2 mg, Sugar 4.6 g

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