Make your seasoned pie crust. In a bowl mix your diced butter into your flour until it resembles coarse breadcrumbs. Add in the sugar, cinnamon and nutmeg. Mix well adding a little water at a time until you have a dry pie crust. Roll out your pie crust and place it in your pie pan.

Cook Your Pumpkin. Add your cubed pumpkin and cubed ginger into the Instant Pot and add 1 cup of water. Set to manual pressure/pressure cook for 4 minutes. Use quick pressure release and manually release pressure.

Drain Your Instant Pot. Using a sieve remove the liquid from your Instant Pot and then drain using a milk cloth. This will remove any excess liquid as pumpkin carries a lot and if you don’t it can stop your pumpkin pie from setting.

Make your pumpkin pie filling. Place your drained pumpkin and ginger back in the Instant Pot and add all the pumpkin filling ingredients apart from the cream. Using a hand mixer, whisk the eggs and other ingredients into the pumpkin until you have a smooth thin pumpkin sauce. Whisk in the double cream and mix well.

Place the pumpkin pie filling into the pie crust making sure it doesn’t go more than 1cm off the top. As otherwise it will be hard to handle and likely to leak over the top.

Cook the pumpkin pie in the air fryer. Place the pumpkin pie on the middle shelf and cook for 25 minutes at 180c/360f.

Move to the fridge and allow to cool overnight. This will help firm up your pumpkin pie and then the next day it will be ready for slicing.