Confetti Egg Salad
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
6 - 8 servings
|
Ingredients
Crust Mixture:
- 1/2 cup finely crushed shortbread cookies plus additional for garnish
- 1/3 cup toasted pecans finely chopped
- 2 tbsp butter melted
Filling Mixture:
- 1 1/2 cups canned pumpkin puree
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
- 1 egg beaten
- 1 1/2 tsp Pumpkin Pie Spice
- 1/2 tsp Vanilla
- 1/2 tsp salt
Perfect Pumpkin Pie
- 1 cup Water
- Whipped cream for serving optional
Ingredients
Crust Mixture:
Filling Mixture:
Perfect Pumpkin Pie
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Instructions
- Coat the inside of a
7 inch springform pan with nonstick spray - In a small bowl, thoroughly combine Crust Mixture ingredients. Press evenly into the bottom of the springform pan and about
3/4 inch up the sides. Place in freezer for at least 10 minutes to set. - In a large bowl, thoroughly combine Filling Mixture ingredients. Pour over pie crust and cover with aluminium foil.
- Pour one cup of water in the Instant Pot and insert the steam rack. Using a foil sling, carefully lower the bundt pan on to the steam rack.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 30 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Check the pie to see if the middle is set. The center should be wobbly, but not liquidy. If not, cook on MANUAL or PRESSURE COOK for an additional 5 minutes and quick-release again.
- Carefully remove the pan from the pot to a cooling rack. When completely cool, cover with plastic wrap and refrigerate for at least 4 hours.
- Once cooled, carefully release sides of springform pan. Serve with whipped cream, sprinkle with additional crushed cookies.
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