This substantial and fluffy pressure cooker frittata is suitable for the keto diet and is meatless. Despite being simple to prepare, it is impressive enough to present to brunch visitors.
| Prep Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- ½ cup pumpkin puree
- 2 tablespoons pumpkin puree
- 2 teaspoons pumpkin pie spice
- 2 (8 ounce) packages cream cheese, softened
- ¼ cup honey
- 1 (9 inch) prepared graham cracker crust
Instructions
- Combine 1/2 cup plus 2 tablespoons pumpkin puree with pumpkin pie spice in a small bowl.
- Beat cream cheese and honey in a large bowl with an electric mixer until smooth. Mix in 1/2 cup of the spiced pumpkin mixture and pour into the graham cracker crust; smooth to fill. Spoon remaining spiced pumpkin on top of filled pie and swirl lightly to create a design that mixes with the very top of the filling.
- Cover and refrigerate until firm, about 2 hours.
Nutrition Facts
| Calories | 383 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 14 g |
| Sodium | 383 mg |
| Sugars | 21 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |