Apple Cinnamon Crumble Pumpkin Pie : Instant Pot Pumpkin Pie + Instant Pot Apple Crumble = Epic Pie

Apple Cinnamon Crumble Pumpkin Pie : Instant Pot Pumpkin Pie + Instant Pot Apple Crumble = Epic Pie @instantpotlife

Ingredients

Graham cracker crust:
1.5 cups graham cracker crumbs
2 tablespoons white sugar
1/4 cup unsalted butter, melted

Pumpkin and Apple Filling:
1 can (540mL) pumpkin pie filling
1/4 cup evaporated milk
1 egg

2 apples, finely sliced
1/2 teaspoon cinnamon
1 tablespoon white sugar

Crumble Topping:
1/2 teaspoon cinnamon
1/4 cup unsalted butter, melted
2 tablespoons brown sugar
1/4 cup rolled oats
1/2 cup all purpose flour

Directions:
1. For crust: crush graham crumbs, combine with sugar. Mix in butter and press onto sides and bottom of 6" pan.
2. For pumpkin filling: combine pumpkin pie filling with egg and evaporated milk. Pour evenly on top of crust.
3. For Apple filling: peel, remove core and thinly slice apples. Toss apples in cinnamon and sugar. Place on top of pumpkin filling.
4. For crumble topping: combine cinnamon, brown sugar, flour, oats and melted butter. Spread crumble on top of apples.
5. Add 1.5-2 cups water into instant pot liner, add a trivet, place pie on top and close lid.
6. Select manual, high pressure cooking, for 30 min.
7. When done, let pressure release naturally (about 12-15 minutes).
8. Remove from pan once pie has cooled. Top with vanilla ice cream before serving.

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