American
Dairy-Free
Fall
Gluten-Free
Southern
Spring
Summer
Vegetarian
Winter

Pumpkin Pie

TIP:

Working with gluten-free crust can be challenging. Pressing the dough into the pan rather than rolling it out will save a lot of frustration.

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Item No. REC5265
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By Ninja Test Kitchen
  • Contains Dairy
  • Contains Eggs
Prepared with
Ninja Combi™ All-in-One Multicooker, Oven, and Air Fryer
Model: SFP701
$249.99
Total Time
2h
Medium
12
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Ingredients

  • 1 1/2 cups water, for steaming, divided

Crust

  • 8 tablespoons unsalted butter, chilled, cubed
  • 1/2 box (14 ounces) gluten-free pie dough mix
  • 2–3 tablespoons 2–3 tablespoons cold water

Filling

  • 1 1/4 cups pumpkin puree
  • 2 large eggs, room temperature
  • 3/4 cup 3/4 cup dark brown sugar
  • 1 1/2 teaspoons corn starch
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon grated nutmeg
  • Pinch of ground cloves
  • Pinch of ground black pepper
  • 1/4 teaspoon 1/4 teaspoon Kosher salt
  • 1/2 cup 1/2 cup heavy cream, room temperature
  • 2 tablespoons 2 tablespoons whole milk, room temperature

TOPPINGS (optional)

  • Whipped cream
  • Ground cinnamon

Utensils needed

  • Aluminum Foil
  • Deluxe Reversible Rack (bottom layer only)
  • Large Bowl
  • Ninja® Multi-Purpose Pan or 8-inch round baking pan

Instructions

Step 1
Add 1/2 cup water to the pot.

Step 2
To make the crust, combine the butter into the pie dough mix in a large bowl until it resembles coarse crumbs. Sprinkle 2 tablespoons water over the pie dough mixture and combine with a fork until the mixture comes together to form a dough and holds together when squeezed. If necessary, add water 1 tablespoon at a time. Transfer mixture into pan and press into an even layer on the bottom and up the sides. Transfer the pan to the refrigerator to chill, about 30 minutes.

Step 3
Line the dough with a piece of aluminum foil, pressing firmly against the sides.

Step 4
Place the pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot.

Step 5
Close the lid and move slider to STEAMCRISP. Select STEAM & BAKE, set temperature to 300°F, and set time to 20 minutes. Press START/STOP to begin cooking (PrE will display for approx. 20 minutes as the unit steams, then the timer will start counting down).

Step 6
After 14 minutes, open the lid and remove the aluminum foil from the dough. Close the lid and continue cooking.

Step 7
While the crust is baking, prepare the filling. Add the pumpkin puree, eggs, brown sugar, corn starch, cinnamon, ginger, nutmeg, cloves, pepper, salt, cream, and milk to a large bowl and whisk until fully combined.

Step 8
When cooking of crust is complete, remove the rack with pan. Pour the prepared pumpkin filling into the hot crust.

Step 9
Add 1 cup water to the pot, then place the rack and pan back in the pot.

Step 10
Close the lid and keep slider on STEAMCRISP. Select STEAM & BAKE, set temperature to 295°, and set time to 40 minutes. Press START/STOP to begin cooking (PrE will display for approx. 20 minutes, then the timer will start counting down).

Step 11
When cooking is complete, the filling will be set and will only slightly jiggle when pan is shaken. Remove the rack with the pan and let cool for 3 hours.