(Prep + Cook Time: 24 minutes | Servings: 8)
Nutrition Facts (Per Serving):
2 lbs. peeled and diced butternut squash
1 cup use
1 teaspoon ground cinnamon
3/4 cup maple syrup
1 tablespoon cornstarch
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.