Time 1h10m Yield 6 Number Of Ingredients 5 Steps:
In a medium bowl, mix together the pumpkin, milk, and instant pudding mix. Stir in the pumpkin pie spice, and fold in half of the whipped topping. Pour into an 8-inch pie plate, and spread remaining whipped topping over the top. Chill for 1 hour, or until set.
Time 1h15m Yield 8 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside. Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg. In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.
More about “instant pumpkin pie recipes”
Time 45m Yield 4 Number Of Ingredients 2 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.
