Because if you wonder what to make with homemade Instant Pot pumpkin puree this recipe is a must make. It is creamy, soft, and tender. Spice it up with pumpkin spice and you have a great dessert.
So, are you ready to learn how to make the best Instant Pot Pumpkin pie? Join me in the bistro kitchen!
Yes, you can make a cake or pie in your pressure cooker. I say make instead of bake because it is not really baked.
In an Instant Pot, your pie is actually steamed and results in a soft pie with a bite.
Pressure Cooker Pumpkin Pie
A pumpkin pie is the perfect combination of a fruity sweet flavor of the pumpkin and brown sugar.
Add the pumpkin spice, which you can easily make at home from scratch, to give your pie those warm flavors.
This pie is great to make when you have limited oven space but do need to make this cake e.g. when you are preparing Thanksgiving or Christmas dinner.
Just put your Instant Pot in a corner on the kitchen counter and it will take care of everything.
Pumpkin Puree
You need pumpkin puree and you can make your own pumpkin puree. Especially in the Instant Pot it is done in no time and has a great flavor and texture.
You can, of course, use store-bought puree but if you can make your own it is highly recommended because it tastes even better.
Pumpkin Pie Ingredients
So, to make this pressure cooker pie you need a number of ingredients. Put the following on your grocery shopping list.
Have them ready when you start:
For the Crust
- Cookies or Graham cracker crumbs
- Butter
For the Pie Filling
- Homemade pumpkin puree or a can pumpkin puree
- Cream cheese
- Evaporated milk
- Eggs
- Brown sugar
- Pumpkin spice
- Salt
- Pecans
- Cooking spray
How To Make Instant Pot Pumpkin Pie
First, prepare the crust. Then take a bowl and add the cookies or crackers. You can also use your pestle and mortar to crush the cookies really fine. Set aside.
Now melt the butter in a pan or microwave and combine with the crushed cookies. It should get the texture of wet sand.
Spray a 7-inch springform pan with nonstick cooking spray and set aside as well.
You can line the bottom with some baking paper to easily remove the pie from the springform.
Then add the cookie mixture to the springform. Pat it into a crust pressing the cookie mixture firmly into the bottom and up the sides of the springform pan.
Place the springform in the freezer for 15 minutes.
Now take a large mixing bowl and combine the pumpkin, the cream cheese, evaporated milk, brown sugar, and the pumpkin spice with an electric mixer.
When the mixture is combined add the eggs one by one. Add another egg only when the first is totally incorporated into the mixture.
Mix until the pumpkin filling is smooth and creamy.
Bake The Pumpkin Pie In The Instant Pot
Pour the filling into the springform. Loosely cover the springform with aluminum foil to prevent water from the lid dripping on the pie while it comes to pressure.
Pour 1 cup of water into the inner pot of the Instant Pot and place the trivet in the pot as well.
Use a baking sling or an aluminum foil sling to lower the springform into the Instant Pot.
Close the lid and secure then turn the steam valve to the sealing position. Then select the Pressure Cook or Manual setting and cook at high pressure for 40 minutes.
It will take about 5 to 10 minutes for the Instant Pot to come to pressure.
When the cooking time is done let it natural release for 10 minutes before quick release the remaining pressure.
Now lift the pie out of the Instant Pot and onto a cooling rack. Then remove the foil.
Let the pie cool completely before you cover it with cling film and put it into the refrigerator for at least 3 hours.
Take it out of the fridge and remove the side of the pan. Chop the pecans and sprinkle on top.
Cut into pieces and you are ready to serve.
How Do You Know When Pumpkin Pie Is Ready?
If you bake in the oven, you stick a toothpick or bamboo skewer in the center of a cake or pie.
Now when it comes out clean you know your pie is done.
When you make it in an Instant Pot the pie should jiggle a bit in the middle when you take it out of the pressure cooker.
The pie will get solid after it cools in the fridge.
How To Store Instant Pot Pumpkin Pie
When you store this pumpkin pie, it tastes even better when it is properly chilled.
You have two options to store this pie:
- Refrigerator – you can store your pumpkin pie in the fridge. Wrap the springform with cling film to prevent the pie from drying out. You can keep this pie in the fridge for up to 5 days
- Freezer – another way to store pie is in the freezer. However, before you store it cut the pie into portions and wrap them with aluminum foil, cling film, or in an airtight container for up to 3 months
More Pie Recipes
So, if you love baked goods make sure to take a look at these delicious recipes:
- Strawberry cake
- Dutch apple pie
- Carrot cake
- French apple pie galette
- Vanilla pound cake
- Apple cake
- Instant Pot cheesecake
- Air Fryer lemon cake
Have fun with this easy pumpkin pie recipe!
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The Best Instant Pot Pumpkin Pie
Make the best pumpkin pie with homemade pumpkin puree and your Instant Pot. Whip up the ingredients, make and let it cool in the fridge. A great dessert with fruity pumpkin and pumpkin spice.
Ingredients
- For the Crust
- 1¼ cups cookie or graham crackers
- 3-4 tablespoon butter (melted)
- For the Pie Filling
- 2 cups homemade pumpkin puree
- ¼ cup evaporated milk
- ¼ cup cream cheese
- 2 large eggs
- ½ cup brown sugar
- 1 tablespoon pumpkin spice
- ½ teaspoon salt
- 10-12 Pecans
Instructions
- Take a bowl and add the cookies. Crush the cookies and set aside
- Melt the butter in a pan or microwave and combine with the crushed cookies. It should get the texture of wet sand
Spray a 7-inch springform pan with nonstick cooking spray and set aside - Line the bottom with some baking paper to easily remove the pie from the springform
- Add the cookie mixture to the springform. Pat it into a crust pressing the cookie mixture firmly into the bottom and up the sides of the springform pan
- Place the springform in the freezer for 15 minutes
Take a large mixing bowl and combine the pumpkin, cream cheese, evaporated milk, brown sugar, and pumpkin spice with an electric mixer - When the mixture is combined add the eggs one by one. Add another egg only when the first is totally incorporated into the mixture. Mix until the pumpkin filling is smooth and creamy
- Pour the filling into the springform. Loosely cover the springform with aluminum foil
- Pour 1 cup of water into the inner pot of the Instant Pot. Place the trivet in the pot as well
- Lower the springform into the Instant Pot. Close the lid and secure then turn the steam valve to the sealing position
- Select the Pressure Cook or Manual setting and cook at high pressure for 40 minutes
- When the cooking time is done let it natural release for 10 minutes before quick release the remaining pressure
- Lift the pie out of the Instant Pot and onto a cooling rack. Remove the foil
- Let the pie cool completely before you cover it with cling film and put it into the refrigerate for at least 3 hours
- Take it out of the fridge and remove the side of the pan. Chop the pecans and sprinkle them on top
- Cut into pieces and you are ready to serve
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 406Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 71mgSodium: 384mgCarbohydrates: 48gFiber: 3gSugar: 29gProtein: 6g
Please note: Nutrition information is added for informational purposes only. It is possible it isn’t completely accurate.