Crust:

Cup of Yum
1. Spray a 7-inch springform pan with nonstick cooking spray.
2. In a small bowl, combine the crust ingredients.
3. Press the mixture evenly into the bottom and about an inch up the sides of the prepared springform pan.
4. Chill in the freezer for 10-15 minutes.

Filling:

1. Combine the sugar, salt, cornstarch, and pumpkin pie spice in a large bowl.
2. After that, whisk in the egg, pumpkin puree, and evaporated milk.
3. Pour the mixture into the prepared pie crust.
4. Cover the top of the springform pan with aluminum foil tightly.
5. Add 1 ½ cups of water to the pressure cooker and place a trivet on the bottom.
6. Either use an aluminum sling or if your trivet has handles, lower the pan onto the trivet in the pot.

Pressure Cook:

1. Lock the lid and point the valve to sealing.
2. Cook on High Pressure for 35 minutes.
3. When the cooking time ends, allow the pressure to release naturally for 10 minutes, then release the remaining pressure with a quick pressure release.
4. When the valve drops, carefully remove the lid and check the pie for doneness.
5. If the middle is set, it's done; if not, pressure cook for an additional 5 minutes.
6. 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.
7. Serve with whipped cream and additional chopped pecans, if desired.
8. Drizzle each slice with caramel sauce.