Pressure Cooker Pumpkin Pie Pudding Recipe
2022-07-01- Cuisine: American
- Course: Breakfast, Dessert
- Skill Level: Child Friendly
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 22m
- Ready In: 32m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
212 -
Carbohydrates
35.5 g -
Cholesterol
21.6 mg -
Fat
6.5 g -
Fiber
2.3 g -
Protein
3.3 g -
Saturated Fat
3.8 g -
Serving Size
1 -
Sodium
177 mg -
Sugar
2 g -
Trans Fat
1 g -
Unsaturated Fat
1.5 g -
Potassium
617.6 mg
Pressure cooker pumpkin pie pudding recipe. Very easy and delicious pumpkin dessert cooked in a pressure cooker. This pudding is firm, almost cuttable. It cries out for whipped cream or vanilla ice cream on top.
Substitute honey for molasses, if desired.
To make Sweetened Whipped Cream you need to use the following ingredients:
1 cup (250 ml) chilled heavy (double) cream
2 tablespoons confectioners (caster) sugar
1/2 teaspoon vanilla.
Instructions:
In a large mixing bowl, combine all ingredients. Using an immersion blender, blend at high speed until thick and soft.
To get a better texture, refrigerate the bowl and beaters for 2 hours before using.
Use as a garnish for desserts.
Learn how to make Vanilla Ice Cream at home. Ingredients:1½ cups (370 ml) heavy (double) cream,1 cup (250 ml) whole milk,1/2 cup granulated sugar, divided, a pinch of kosher salt,1/2 vanilla bean,5 large egg yolks
Instructions:
In a medium saucepan, combine heavy (double) cream, milk, 1/4 cup sugar, and kosher salt. Split the vanilla bean lengthwise and scrape in the seeds. Add to saucepan. Bring mixture to a simmer over medium-low heat, stirring to dissolve sugar.
Remove the vanilla mixture from the heat. Set aside, and allow to stay, covered, for 30 minutes.
In a mixing bowl, combine egg yolks and the remaining 1/4 cup of sugar. Whisk until pale, for about 2 minutes. Gradually whisk in 1/2 cup (125 ml) warm cream mixture, then whisk the yolk mixture into the remaining cream mixture.
Cook over medium heat, stirring constantly, until thick, for about 2-3 minutes. Strain custard into a bowl, and set over a bowl of ice water. Set aside and let cook, stirring occasionally. Process the creamy mixture in the ice cream maker, according to the manufacturer’s instructions.
Transfer to an airtight container, cover, and refrigerate or freeze until firm, for at least 4 hours or overnight.
Pressure Cooker Pumpkin Pie Pudding Recipe
Ingredients
- 1 ½ cups (370 ml) canned pumpkin
- 1/2 cup packed dark brown sugar
- 1/2 cup (125 ml) heavy (double) cream
- 2 large eggs, beaten
- 2 tablespoons unsulphured molasses
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Method
Step 1
Lightly butter a 1 quart (1 L) round, high-sided baking dish. Set aside.
Step 2
In a large mixing bowl, combine canned pumpkin, brown sugar, heavy cream, eggs, molasses, and vanilla. Whisk until the brown sugar has dissolved completely.
Step 3
Stir in dry ingredients. Mix until smooth.
Step 4
Pour mixture into buttered baking dish. Butter one side of a 10-inch (25 cm) piece of aluminum foil. Set it buttered side down over the baking dish. Seal well.
Step 5
Place the pressure cooker rack in a cooker. Pour in 2 cups (500 ml) of water. Make an aluminum foil sling for the baking dish onto the rack. Crimp ends of the sling to fit inside the cooker.
Step 6
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 25 minutes.
Step 7
Unlock the pressure cooker and open the lid. Using a foil sling, transfer the baking dish to a wire cooling rack. Set aside, uncovered, for a few minutes. Serve in large bowls.