Butternut Squash Pie

(Prep + Cook Time: 24 minutes | Servings: 8)

Nutrition Facts (Per Serving): 

Calories: 220 

Carbohydrate: 49g  

Protein: 4.7g  

Fat: 2.4g  

Sugar: 24.3g

Ingredients :

2 lbs. peeled and diced butternut squash  

1 cup use  

1 teaspoon ground cinnamon  

3/4 cup maple syrup  

1 tablespoon cornstarch  

2 eggs  

1/2 teaspoon ground ginger  

1/4 teaspoon ground cloves

Pinch of salt  

Whipped cream (for serving)  

Chopped pecans (for serving)  


1- Select the *Fish/Vegetable* mode regarding the Power Pressure Cooker XL and set for 4 minutes.  

2- Add 1 cup of water on the heating pot and hang in the steamer trivet inside.  

3- Place the cubed butternut squash around the trivet.

4- Secure the lid and turn the pressure knob about the closed position.  

5- Once done; release the load completely and get rid of the lid.  

6- Transfer the squash using a bowl and mash it developing a fork.  

7- Stir in maple syrup, eggs, milk, spices and salt. Mix thoroughly.  

8- Pour this mixture inside greased ramekin.  

9- Select the *Fish/Vegetable* mode regarding the Power Pressure Cooker XL and hang for 10 mins.

10- Add 1 cup of water for your heating pot as well as set the trivet inside.  

11- Place the filled ramekin inside trivet.  

12- Secure the lid and turn pressure to have success knob to the closed position.  

12- Once done; release pressure to ensure success completely and take off of the lid.  

14- Let it cool, top the pie with cream and pecans. Serve.

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