Easy Instant Pot Keto Crustless Pumpkin Pie
We absolutely love using our Instant Pot in creative ways and I can't think of anything more creative than a pumpkin pie in the Instant Pot. This crust-free keto version is super low carb but still tastes just like the real thing.
Servings: 8
Calories: 88kcal
Ingredients
- 2 Eggs
- 1/2 cup Heavy Whipping Cream
- 3/4 cup Powdered Swerve or other Erythritol based sweetener
- 1 15-ounce can Pure Pumpkin Puree
- 2 tsp Pure Vanilla Extract
- 1 tsp Pumpkin Pie Spice
Instructions
- In a large bowl, beat eggs with a whisk. Add heavy cream and Swerve and whisk together until incorporated. Add remaining ingredients and whisk together until smooth.
- Grease a 6 inch x 3 inch round cake pan with butter. Use plenty of butter and make sure it is very well covered.
- Cover pan very well with aluminum foil. Use two layers and tightly tuck foil under the rim of the pan to avoid any water getting in.
- Add 1 1/2 cups of water to Instant Pot. Insert steamer rack into Instant Pot and place covered pan on top of rack.
- Set Instant Pot to high pressure and cook for 30 minutes. Allow pressure to release manually for 30 more minutes. You can let it release longer and it won't hurt the pumpkin pie. Release any remaining pressure and remove pan from Instant Pot.
- Remove foil from top of pan and chill in the fridge uncovered for six hours.
- To remove pumpkin pie from cake pan, place a plate over the top of the pan, turn it over and gently thump the bottom of the pan. The pie should slide right out of the pan. Place another plate over the pie and flip it over again so it's right side up.
Nutrition
Calories: 88kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 0g