Servings: 5 @4SP ea

Crust: subheading: Crust:
4 graham cracker squares 4 graham cracker squares
10 pecan halves 10 pecan halves
1 tsp Truvia 1 tsp Truvia
1/2 tsp cinnamon (optional) ½ tsp cinnamon (optional)
Whirl in food processor Whirl in food processor
Pat into 6" springform (sprayed with Pam) Pat into 6" springform (sprayed with Pam)
Place in freezer while preparing filling Place in freezer while preparing filling
 
Filling: subheading: Filling:
3 T Truvia brown sugar 3 T Truvia brown sugar
1/4 teaspoon salt ¼ teaspoon salt
1 1/2 teaspoon pumpkin pie spice 1 ½ teaspoon pumpkin pie spice
1/4 cup egg beaters ¼ cup egg beaters
1 1/2 cups solid pack pumpkin (entire can) 1 ½ cups solid pack pumpkin (entire can)
1/2 cup evaporated milk, whole milk ½ cup evaporated milk, whole milk

Prepare a 6 inch springform pan by coating it with a non-stick spray.
In a food processor bowl combine graham crackers, sugar, and cinnamon. Optional: ½ tsp Coconut oil or butter may be added as well.  Process into fine crumbs. Pour crumb mixture into the springform pan and pat to cover bottom and ½ to 1 inch up the sides.  Place in the freezer for at least 10 minutes while preparing the filling.
Filling: In a large food processor or bowl combine sugar, salt and pumpkin pie spice. Whisk or process in pumpkin and evaporated milk. Then add the egg and lightly whisk or process. Pour into pie crust.
Cover top of springform pan with aluminum foil. I wrap foil around bottom as well.
Pour 1 cup water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling* and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn't interfere with closing the lid.
Lock the lid in place. Select High Pressure and set the timer for 53 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Remove pie and check to see if the middle is set. If not, cook an additional 5 minutes.
Remove the springform pan to a wire rack to cool. Remove aluminum foil. When pie is cooled, refrigerate covered with a paper towel for at least 4 hours. Serve with whipped cream, optional.
* Make a foil sling by tearing off about 20 inches of foil. Then fold the foil into thirds lengthwise. After using this foil I unfold and allow it to dry. Then refold the foil and use another day.

5-04-17 Used Jon's pumpkin.  Remove as much water from fresh pumpkin as possible.  5-04 to 17 Used Jon's pumpkin.  Remove as much water from fresh pumpkin as possible.
Note:  Be sure to use pure pumpkin and not pumpkin pie canned pumpkin.  Note:  Be sure to use pure pumpkin and not pumpkin pie canned pumpkin.
5-23-17 Used Libby pumpkin and 6 ramekins with 25 min then NPR.  5 to 23-17 Used Libby pumpkin and 6 ramekins with 25 min then NPR.
08-10-17 Experiment. Used all of canned milk. Added 1/2 Tbsp Quest and 1 Tbsp cottage cheese.  08 to 10-17 Experiment. Used all of canned milk. Added ½ Tbsp Quest and 1 Tbsp cottage cheese.