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Pumpkin Pie Dip in Instant pot | Instant pot Fall recipes

Pumpkin pie dip – Pumpkin & warm spices combined with a rich creamy base makes the perfect dip for apples, bananas, graham crackers and more. 

MAIN INGREDIENTS

Pumpkin Puree – 2 cups of Homemade pumpkin puree or 15 oz can pumpkin puree, to make your own pumpkin puree in instant pot check below instruction (step 1 )

Sugar – 3/4 cup of Brown sugar, unpacked

Yogurt – 6 oz (3/4 cup) Greek yogurt or plain yogurt

Whipping cream – 8 oz (2 cups) Cool whip, frozen whipped topping, thawed

Spices – Pumpkin pie spice, cinnamon and vanilla extract

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : How to make Instant pot Pumpkin puree ?

Ingredients:

1 Pie Pumpkin (about 6 inches in size)

1 cup Water

  • Cut around the pumpkin stem to make a hole large enough to fit your hand into the pumpkin. Remove stem, then remove seeds and stringy pieces from inside pumpkin.
  • If pumpkin is too large to fit in the pot, cut in half and arrange both halves to fit.

STEP 2 :

  • Pour water into the inner pot. Set trivet inside.
  • Place pumpkin on the trivet (or with the cut-side down on the trivet, this helps to prevent water collecting inside the pumpkin during pressure cook process).

STEP 3 :

  • Close and lock the lid and set valve to sealing. 
  • Select manual/ pressure cook at high for 10 minutes. Allow natural pressure release (take about 10 mins).

STEP 4 :

  • Carefully open the lid. Remove pumpkin from the pot, drain water that collected inside the pumpkin and set on a rack until cool enough to handle, about 5 minutes.
  • Cut in to half and scrape pumpkin flesh from the skin and place into a food processor or blender. Blend until smooth.

STEP 5 : Pumpkin pie dip

Mix 2 cups of prepared pumpkin puree with brown sugar, vanilla and spices, blend well.

STEP 6 :

Then mix in greek yogurt.

STEP 7 : Final Preparation

Gently fold in whipped topping. Refrigerate at least 30 minutes before serving.

STEP 8 : Serving

Serve with sliced apples, bananas, graham crackers or your favorite fruit!

TIPS AND TRICKS

Pumpkin size: I have used 6 inches in size of pie pumpkin to fit inside my 6 qt instant pot. If pumpkin is too large to fit in the pot, cut in half and arrange both halves to fit.

Substitute: I used homemade pumpkin puree, replace it with 15 oz canned pumpkin puree

Storing: Store the left over pumpkin puree in airtight container and refrigerate for 1 week. You can freeze the puree in ziplock for 2 to 3 months.

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Pumpkin Pie Dip in Instant pot | Instant pot Fall recipes
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Pumpkin Pie Dip in Instant pot | Instant pot Fall recipes

Author: sdarunkumar1987 Cooking Method:Pressure cooking Cuisine:American Courses:Appetizers Sides
Difficulty:BeginnerPrep time: 10 minutesCook time (included pressure cooking): 15 minutesRest time (includes NPR): 15 minutesTotal time: 40 minutesServings:6 servingsCalories:300 kcal Best Season:Fall

Description

Pumpkin & warm spices combined with a rich creamy base makes the perfect dip for apples, bananas, graham crackers and more. 

Ingredients

To make Instant pot pumpkin puree:

Dipping:

Instructions

    Instant pot Pumpkin puree

  1. Cut around the pumpkin stem to make a hole large enough to fit your hand into the pumpkin. Remove stem, then remove seeds and stringy pieces from inside pumpkin.
  2. If pumpkin is too large to fit in the pot, cut in half and arrange both halves to fit.
  3. Pour 1 cup water into the inner pot. Set trivet inside.
  4. Place pumpkin on the trivet (or with the cut-side down on the trivet, this helps to prevent water collecting inside the pumpkin during pressure cook process).
  5. Close and lock the lid and set valve to sealing. 
  6. Select manual/ pressure cook at high for 10 minutes. Allow natural pressure release (take about 10 mins).
  7. Carefully open the lid. Remove pumpkin from the pot, drain the water collected inside the pumpkin and set on a rack until cool enough to handle, about 5 minutes.
  8. Cut in to half and scrape pumpkin flesh from the skin and place into a food processor or blender. Blend until smooth.

    9. Pumpkin pie dip:

  9. Mix 2 cups of prepared pumpkin puree with brown sugar, vanilla and spices, blend well.
  10. Then mix in greek yogurt.

    11. Final preparation:

  11. Gently fold in whipped topping. Refrigerate at least 30 minutes before serving.

    12. Serving

  12. Serve with sliced apples, bananas, graham crackers or your favorite fruit!

Notes & Tips

  • Pumpkin size: I have used 6 inches in size of pie pumpkin to fit inside my 6 qt instant pot. If pumpkin is too large to fit in the pot, cut in half and arrange both halves to fit.
  • Substitute: I used homemade pumpkin puree, replace it with 15 oz canned pumpkin puree
  • Storing: Store the left over pumpkin puree in airtight container and refrigerate for 1 week. You can freeze the puree in ziplock for 2 to 3 months.
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