1 c water
2 lbs butternut squash, peeled, 1-inch cubes
1 c whole milk
¾ c maple syrup
1 t powdered cinnamon
½ t powdered ginger
¼ t powdered cloves
1 T cornstarch
Pinch of sea salt
Add 1c water to pressure cooker and steamer rack. Place squash on rack and close and lock lid. Set pressure cooker to “steam/veggies”, adjust time to 4 minutes, and press “start/stop”.
When done, quick release and make sure all pressure is released before opening lid.
In mixing bowl, add milk, maple syrup, eggs, cinnamon, ginger, cloves, salt, and cornstarch. Mix until ingredients are well combined.
Carefully open lid of pressure cooker and remove squash. Add squash and pie filling to a blender or food processor and blend until smooth. Ladle pie filling into ramekins and place ramekins on rack in pressure cooker.
Close and lock lid, set pressure cooker to “bake”, adjust time to 10 minutes, and press “start/stop”.
When done, natural release, 10 minutes, then quick release to make sure all pressure is released before opening lid.
Carefully open lid and remove ramekins from cooker. Let cool for 5 minutes and serve, or cool completely, cover, and refrigerate for up to two days.