Tired of the traditional holiday pies? Shake things up with this paleo and GAPS-friendly Honey Orange Pumpkin Pie in the Instant Pot! You won’t regret it!
You don’t have to search far on my blog or Instagram page to figure out that there are two kitchen appliances I love more than the others. My Blendtec, and my Instant Pot. You can pretty much make anything in one of those beauties.
I originally bought the Instant Pot to make homemade 24-hour yogurt, which it does uh-mazingly. But more than that, it makes lunch, dinner, and snacks, too! Soups, main dishes, the best deviled eggs ever… the Instant Pot makes them all wonderfully.
A delicious book.
With all the love in my heart for the Instant Pot, I was over the moon excited when my friend Emily from Recipes to Nourish came out with her very own gorgeous cookbook all for the Instant Pot! Let me introduce you to The Art of Great Cooking in Your Instant Pot. It has over 80 gluten-free, allergy-friendly, real food recipes with paleo and vegetarian options too. There are hearty meat dishes, beautiful soups and stews, pasta dishes, casseroles, breakfasts, and of course my favorite… desserts!
I seriously can’t wait to make every single thing in this book. But I’ve had to put my list of recipes on hold, because my kids have their own list! As soon as Emily’s cookbook came through the front door the pounced on it – admiring the photography and letting me know just exactly which ones I needed to make for them. So far their list includes:
- Bacon & Gruyere Crustless Quiche Lorraine
- Honey Braised Lamb Shanks (my son adores lamb!)
- Caramelized Apple & Fennel Pork Loin
- Mediterranean Spinach Feta Pie
- Dill & Shrimp Risotto
- Tuscan Beef Stew
- Lemon-Raspberry Breakfast Strata
- Chocolate Orange Custard
- Orange Danish Bread Pudding
- Spiced Gingerbread
My 5 year old is insisting that the Spiced Gingerbread be made for her next birthday cake, the Sticky Toffee Pudding the next year, and the Gateau au Chocolat the year after that. I guess a love of all things chocolate runs deep in my family… Haha!
When I looked at the recipe list, though, the first one I knew I had to make was the Pumpkin Pie with Jaggery Crust. The recipe originally calls for things that aren’t on the GAPS Diet, like butter, jaggery, maple syrup, and cream. Thankfully, these things are easily replaced with coconut oil, honey, and coconut cream!
The result of those few tweaks, plus an overabundance of orange zest, was an amazingly delicious Honey Orange Pumpkin Pie that my whole family went crazy over. Of course I had to make sure it was safe for the general public by consuming 1/2 the pie before they even got a chance to taste it. I might have even locked them in the backyard so I could devour, I mean photograph it in peace. Just look at their poor little faces, begging for pumpkin pie…
Poor deprived kids.
A few pie-making necessities.
In order to make this amazing Honey Orange Pumpkin Pie, there are few things you’ll need. First off, of course, you’ll need an Instant Pot. I use the Instant Pot Duo 6 quart 7-in-1. I would imagine you could bake the pie in the oven, but I haven’t tried it. Why would I, when I can use my favorite appliance?
Besides the Instant Pot, you’ll need a springform pan that will fit inside your pot on the trivet. A 6- or 7-inch one should work fine. This is the one that I use. If you can’t get your hands on a springform pan, you can use a 1 1/2 quart sized casserole dish. Just make sure it fits! Also remember that if you use a casserole dish instead of a springform pan, you won’t be able to remove the pie from the pan. Not a big issue, it just might make serving it a little harder. Of course, you could always just not serve it and eat it straight from the dish with a spoon…
Lastly, you’ll need something to cover your pie with. If you’re going the casserole-dish route, that should come with a lid (just make sure it’s not a meltable material!). You could use the same lid to cover the springform pan, or use a lid for a saucepan (that’s what I did). If your lid has a steam vent, just cover that with foil or something. Or you could just use foil to cover your pie.
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Honey Orange Pumpkin Pie in the Instant Pot
Free of grain, gluten, dairy, and refined sugar. Used with permission from Emily Sunwell-Vidaurri.
For the crust:
For the filling:
- 1 c. pumpkin puree
- 1/2 c. honey
- 1 egg (preferably free-range)
- 1/2 c. coconut cream or the cream off 1 can of coconut milk
- 1/4 c. orange zest (or the zest from one large orange)
- 1 t. vanilla (I like to make my own)
- 1 t. cinnamon
- 1/4 t. cloves
- 1/4 t. ginger
- 1/4 t. nutmeg
Grease a 6 or 7 inch springform pan, or a 1-2 quart casserole dish. Make sure your dish fits inside your Instant Pot on the trivet. Set aside.
In a bowl, combine all the crust ingredients. Dump into the prepared pan and press down evenly to form the crust. Do not make your crust go up the side of your pan, only to the edge, like a cheesecake. Set aside in the freezer while you prepare the filling.
In a blender or mixing bowl combine all the crust ingredients until smooth and creamy. Pour over the prepared crust. Smooth the filling evenly over the crust.
Into the bottom or your Instant Pot liner, pour 1 cup of water. Place your trivet inside and set your pie pan on top of it. (You might find it easier to put the pie on the trivet before you lower the trivet into the pot. Try it out both ways with an empty pie pan to see what you’re more comfortable with.) Cover your pie with a glass lid or foil.
Put the lid on your Instant Pot and seal the vent. Press ‘manual’ then use the ‘-/+’ buttons to set the time for 35 minutes.
When the Instant Pot is done, press ‘keep warm/cancel’ and let the pressure release manually for 15 minutes. After 15 minutes, release the steam manually.
When the venting stops, open the lid and carefully remove your pie by lifting the trivet out. Use potholders, it will be hot! Allow the pie to cool down to room temperature with the lid on. Once it’s cooled, carefully remove the lid. You don’t want any condensation to drip on the pie. Gently run a knife around the edge of the pie to loosen it from the edges. Wipe the condensation off the lid and place it back on the pie. Put the pie in the fridge for about 4 hours, or until completely chilled.
Serve with whipped coconut cream, if desired.
Looking for more yummy Instant Pot recipes?
- Easy Homemade Yogurt in the Instant Pot
- Chicken Fajitas in the Instant Pot
- Spinach & Garlic Meatballs in the Instant Pot
- Easy Chicken Biryani in the Instant Pot
- Beef & Kale Soup in the Instant Pot
- Fall-Apart Tender Short Ribs in the Instant Pot