Pressure Cooker Pumpkin Pie Pudding Recipe2017-07-01
- Yield : 4 glass bowls
- Servings : 4
- Prep Time : 10m
- Cook Time : 22m
- Ready In : 32m
Pressure cooker pumpkin pie pudding recipe.Very easy and delicious pumpkin dessert cooked in pressure cooker.This pudding is firm,almost cutable. It cries out for whipped cream or vanilla ice cream on top.
Substitute honey instead 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.
In a large mixing bowl,combine all ingredients. Using 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,pinch of kosher salt,1/2 vanilla bean,5 large egg yolks
In medium saucepan,combine heavy (double) cream,milk, 1/4 cup sugar and kosher salt.Split vanilla bean lengthwise and scrape in seeds.Add to saucepan.Bring mixture a simmer over medium-low heat,stirring to dissolve sugar.
Remove vanilla mixture from the heat.Set aside,and allow to stay,covered, for 30 minutes.
In a mixing bowl,combine egg yolks and remaining 1/4 cup sugar.Whisk until pale,for about 2 minutes.Gradually whisk in 1/2 cup (125 ml) warm cream mixture,then whisk yolk mixture into remaining cream mixture.
Cook over medium heat,stirring constantly,until thick,for about 2-3 minutes.Strain custard into a bowl,setting over a bowl of ice water.Set aside and let cook,stirring occasionally.Process creamy mixture in ice cream maker,,according manufacturer’s instruction.
Transfer to airtight container,cover and refrigerate or freeze until firm,for at least 4 hours or overnight.
Pressure Cooker Pumpkin Pie Pudding Recipe
- 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
Lightly butter 1 quart (1 L) round,high-sided baking dish. Set aside.
In a large mixing bowl,combine canned pumpkin,brown sugar,heavy cream,eggs,molasses and vanilla. Whisk until brown sugar has dissolved completely.
Stir in dry ingredients. Mix until smooth.
Pour mixture into buttered baking dish. Butter one side of 10-inch (25 cm) piece of aluminum foil. Set it buttered side down over the baking dish. Seal well.
Place the pressure cooker rack in a cooker. Pour in 2 cups (500 ml) water. Make aluminum foil sling for the baking dish onto the rack. Crimp ends of the sling to fit inside of cooker.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 22 minutes.
Unlock 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 glass bowls.
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This information is per serving.