Instant Pot Pumpkin Pie
User Reviews
5
Instant Pot Pumpkin Pie
Description
This Instant Pot Pumpkin Pie recipe starts by combining crushed gingersnap cookies and finely chopped toasted pecans with melted butter, then pressing the mixture into a springform pan to create a flavorful crust. After chilling briefly, the filling of brown sugar, pumpkin pie spice, cornstarch, egg, pumpkin puree, and evaporated milk is whisked together and poured over the crust.
The pie is covered tightly with foil and cooked under high pressure in the Instant Pot with water in the base. This method gently cooks the custard, preventing cracking and ensuring a creamy texture. The pumpkin filling is richly spiced and sweetened, providing classic pumpkin pie warmth and flavor.
Once cooked and cooled, the pie can be served with whipped cream and caramel sauce as garnish to add richness and sweetness for a comforting dessert suitable for fall or holiday occasions.
Ingredients
Crust:
- 1/2 cup gingersnap cookies crushed
- 1/2 cup pecans chopped in the food processor, plus more for garnish, toasted
- 2 tablespoons butter melted, unsalted
Filling:
- 1/3 cup brown sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon cornstarch
- 1 egg beaten
- 1 1/2 cups pumpkin puree pure
- 1/2 cup evaporated milk
- Whipped Cream for serving
- caramel sauce for serving
Instructions
Crust:
- Spray a 7-inch springform pan with nonstick cooking spray.
- In a small bowl, combine the crust ingredients.
- Press the mixture evenly into the bottom and about an inch up the sides of the prepared springform pan.
- Chill in the freezer for 10-15 minutes.
Filling:
- Combine the sugar, salt, cornstarch, and pumpkin pie spice in a large bowl.
- After that, whisk in the egg, pumpkin puree, and evaporated milk.
- Pour the mixture into the prepared pie crust.
- Cover the top of the springform pan with aluminum foil tightly.
- Add 1 ½ cups of water to the pressure cooker and place a trivet on the bottom.
- Either use an aluminum sling or if your trivet has handles, lower the pan onto the trivet in the pot.
Pressure Cook:
- Lock the lid and point the valve to sealing.
- Cook on High Pressure for 35 minutes.
- When the cooking time ends, allow the pressure to release naturally for 10 minutes, then release the remaining pressure with a quick pressure release.
- When the valve drops, carefully remove the lid and check the pie for doneness.
- If the middle is set, it's done; if not, pressure cook for an additional 5 minutes.
- Remove the aluminum foil cover and cool the springform pan on a wire rack. After that, refrigerate covered with plastic wrap for at least 6 hours or overnight.
- Serve with whipped cream and additional chopped pecans, if desired.
- Drizzle each slice with caramel sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 237mg | 10% |
| Potassium | 168mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 7272IU | 145% |
| Vitamin C | 2mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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