Instant Pot Pumpkin Pie Recipe -A homemade pumpkin pie, but in less than half the time?

Yes, please! This Instant Pot Pumpkin Pie Recipe will be your new favorite go-to dessert, perfect for the holiday season or Thanksgiving Dinner! 

Instant Pot Pumpkin Pie Recipe -A homemade pumpkin pie, but in less than half the time? Yes, please! This Instant Pot Pumpkin Pie Recipe will be your new favorite go-to dessert, perfect for the holiday season or Thanksgiving Dinner!

So, forget about the water bath; this year, cooking pumpkin pie has never been easiest with my Instant Pot Pumpkin Pie recipe!

Why Cook Pumpkin Pie In Instant Pot Pressure Cooker

Cooking pumpkin pie in an Instant Pot or pressure cooker offers several advantages over traditional baking methods. Here’s why many are choosing this method for their favorite fall dessert:

  • Consistent Moisture: The Instant Pot provides a moist cooking environment, ensuring your pumpkin pie filling stays creamy and custard-like without drying out.
  • Crack-Free Top: One common challenge with oven-baked pumpkin pies is the potential for the top to crack due to overcooking. The Instant Pot greatly reduces this risk, giving you a smooth and unblemished pie surface.
  • Energy Efficient: Using an Instant Pot typically consumes less energy than heating a large oven, making it a more environmentally friendly option.
  • Frees Up Oven Space: Oven space is premium, especially during the holidays. Using an Instant Pot for the pumpkin pie lets you bake or roast other dishes simultaneously in the oven.
  • Faster Cooking Time: Pressure cooking can reduce the cooking time, preparing your pumpkin pie to serve more quickly.
  • Less Heat in the Kitchen: Baking a pie in an oven can heat your kitchen, which might not be desirable, especially if you’re cooking multiple dishes or it’s still warm outside. An Instant Pot keeps the heat contained, ensuring your kitchen stays cooler.
  • Easy Clean-Up: With just one pot to clean and no risk of pie filling spilling over in the oven, the cleanup process is streamlined and fuss-free.
  • Flavor Intensity: The sealed environment of the Instant Pot can intensify flavors, making your pumpkin pie even more flavorful.

So, if you’re looking for a new way to cook your pumpkin pie that promises consistent results and added conveniences, the Instant Pot might be the game-changer for this festive season!  

Some of my other favorite Instant Pot Recipes are INSTANT POT LEMON CURD, NINJA FOODI RUM RAISIN RICE PUDDING, INSTANT POT FUNNEL CAKES, and INSTANT POT ANDES MINT CHEESECAKE BITES.

Ingredients Needed For Instant Pot Pumpkin Pie

Dive into the rich flavors of fall with a delectable pumpkin pie made effortlessly in the Instant Pot. Here’s a rundown of the essential ingredients to create this creamy, spiced dessert that embodies the season’s essence.

Ingredients Needed For Instant Pot Pumpkin Pie

Remember the step-by-step directions and detailed ingredient list are below in the printable recipe card at the bottom of the post, as well as the nutritional information. 

  • Pumpkin Puree: This is the pie star, providing a naturally sweet and earthy flavor, and is the foundation for that classic pumpkin pie taste.
  • Pie Crust: A buttery base that adds a flaky contrast to the creamy pumpkin filling, the crust encases the filling and provides that satisfying crunch with each bite.
  • Eggs act as a binder for the pie, giving it structure and helping to create the silky-smooth texture we love in a custard-based pie.
  • Granulated Sugar & Brown Sugar: A combination that offers a balanced sweetness, brown sugar also adds a hint of molasses richness to the pie.
  • Evaporated Milk: Creamier than regular milk, heavy cream or evaporated milk gives the pie a velvety texture and enhances its luxurious mouthfeel.
  • Vanilla Extract: A touch of vanilla elevates the flavors, adding depth and a gentle aromatic sweetness that complements the pumpkin.
  • Spices (Ground Cinnamon, Nutmeg, Ginger, Pumpkin Spice, Cloves): This spice mix infuses the pie with warm and fragrant flavors synonymous with fall, giving each bite a taste of the season.
  • Kosher Salt: Just a pinch enhances the pie’s flavors, making the sweetness and spices pop and ensuring a well-balanced taste.

Each ingredient plays a vital role in crafting the perfect pumpkin pie, combining to create a rich, flavorful, and undeniably comforting dessert.  

How To Cook Pumpkin Pie In Instant Pot

Embrace the magic of modern cooking with the Instant Pot and transform the traditional pumpkin pie into a dessert masterpiece.

Follow this guide to achieve a pumpkin pie that boasts a velvety texture and deep, rich flavors, all while saving on cooking time and ensuring consistent results every time.  

Instant Pot Pumpkin Pie

Prepare the Crust:

Press your pie crust into a 7-inch springform pan or a similar-sized pie dish that fits in the Instant Pot. Make sure the crust covers the bottom and goes up the sides of the pan.

Mix the Filling:

Combine pumpkin puree, granulated sugar, brown sugar, spices (cinnamon, nutmeg, ginger, and cloves), and salt in a large bowl. Mix until well combined.

Beat in the eggs, one at a time, ensuring they are fully incorporated. Gradually stir in the evaporated milk and vanilla extract. Mix until the filling is smooth.

Instant Pot Pumpkin Pie

Pour and Tap:

Pour the pumpkin filling into the pie crust. Gently tap the pie dish on the counter to remove any air bubbles.

Prepare the Instant Pot:

Pour 1.5 cup of water into the bottom of the pot.

Place a trivet or steamer rack in the pot.

Carefully place the pie on the trivet using a foil sling, or baking sling, or silicone handles.

Pressure Cook:

Secure the Instant Pot lid and set the valve to “sealing.”

Select the “Manual” or “Pressure Cook” setting and adjust the cook time to 25-30 minutes at high pressure.

Natural Release:

Once cooking is complete, let the pressure release naturally for about 10-15 minutes. After this, turn the valve to “venting” to release any remaining pressure. (Do a quick release) 

Cool and Set:

Carefully remove the pie from the Instant Pot using the sling or handles. (Use oven mitts; it’s hot.)

Let the pie cool at room temperature for about an hour, then refrigerate for at least 4 hours, or overnight, to allow it to set.

Serve and Enjoy:

Once set, serve your pumpkin pie with a whipped cream dollop or vanilla ice cream scoop.

Note: Cooking times and settings vary slightly depending on the specific Instant Pot model and pie dish size. Always check for doneness and adjust accordingly. Your pie should have a slight jiggle in the center, but will set as it cools.

With Instant Pot’s help, you can achieve a creamy, perfectly set pumpkin pie, offering a delightful treat for any occasion!  

Instant Pot Pumpkin Pie

Pro Tips For The Best Instant Pot Pumpkin Pie

Pie Dish Size: Use a pie dish, or baking pan that fits comfortably inside your Instant Pot. A 7-inch springform pan or pie dish typically works well for most Instant Pot models.

Foil Sling: Create a foil sling (a long piece of folded aluminum foil) to help ease lower and lift the pie in and out of the Instant Pot. This is especially useful for avoiding burns or disturbances to your pie.

Smooth Top: If you notice any bubbles on the surface after pouring the filling, use a spatula or the back of a spoon to smooth out the top. This will give your pie a more even and aesthetically pleasing finish.

Water Check: Always ensure there’s enough water at the bottom of the Instant Pot for steam. This steam is essential for pressure cooking and prevents the pot from burning.

Natural Release: Let the pressure release naturally after cooking. This ensures the pie sets properly without any sudden temperature changes that could affect its texture.

Check for Doneness: The pie should have a slight jiggle in the center but be set around the edges when done. It may need a few more minutes of cooking if it’s too liquid.

Cool Properly: Allow the pie to cool to room temperature before refrigerating. Rapid cooling can cause the pie to crack.

Customize Flavors: Feel free to adjust the spices to your liking. For instance, if you love the warmth of cinnamon or the punch of nutmeg, you can increase the quantity a bit.

Dairy Substitutes: If you’re lactose intolerant or vegan, you can substitute the evaporated milk with coconut or almond milk. The pie’s texture and taste might vary slightly, but it will still be delicious!

Serve with Toppings: Elevate your pie by serving with whipped cream, maple syrup, ice cream, or a caramel drizzle. The contrast of the cold toppings with the creamy pie is simply divine!

With these pro tips at your fingertips, you’re sure to craft a pumpkin pie that tastes incredible and impresses everyone at the table!  

Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! You can use your own pumpkin puree. Just cook puree and strain the fresh pumpkin to achieve a smooth consistency so that the homemade pumpkin puree is similar to the canned version.

My pie looks a bit undercooked after the timer goes off. What should I do?
A slight jiggle in the center is normal. As the pie cools, it will continue to set. If it looks undercooked, you can pressure cook for 5 minutes.

Can I make a crustless pumpkin pie in the Instant Pot?
Yes, you can. Follow the recipe, omitting the crust and ensure you grease your cake pan, or spring form pan to prevent sticking. You can also use graham cracker crumbs (or crushed graham crackers) and butter, to make a crust.

How can I prevent my crust from getting soggy?
To keep a crisp crust, you can pre-bake the crust for a few minutes before adding the filling. Also, ensure your pumpkin pie mixture is not too liquidy.

Is it possible to make a dairy-free version?
Definitely, you can substitute evaporated milk with non-dairy alternatives like coconut milk or almond milk.

How long does the pumpkin pie last in the fridge?
Properly stored, pumpkin pie should last 3-4 days in the refrigerator.

Can I freeze the pumpkin pie after cooking it in the Instant Pot?
Yes, once cooled, you can wrap the pie tightly in plastic wrap or aluminum foil and freeze for up to a month. Thaw in the refrigerator before serving.

How much can I fill the pie dish?
It’s best to fill the pie dish about ¾ full to avoid overspilling as the filling expands during cooking.

The center of my pie is slightly jiggly. Is that normal?
Yes, a slight jiggle in the center is expected, and it indicates the pie is perfectly cooked. The residual heat will continue to cook the center as it cools.

More Instant Pot Recipes

Instant Pot Pumpkin Pie Recipe -A homemade pumpkin pie, but in less than half the time? Yes, please! This Instant Pot Pumpkin Pie Recipe will be your new favorite go-to dessert, perfect for the holiday season or Thanksgiving Dinner!
Instant Pot Pumpkin Pie Recipe -A homemade pumpkin pie, but in less than half the time? Yes, please! This Instant Pot Pumpkin Pie Recipe will be your new favorite go-to dessert, perfect for the holiday season or Thanksgiving Dinner!

Instant Pot Pumpkin Pie

5 from 2 votes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 Servings

Description

Instant Pot Pumpkin Pie –A pumpkin pie recipe that tastes like a homemade pumpkin pie, but in less than half the time? Yes, please!

Ingredients 

  • 2 cups pumpkin puree, canned or fresh
  • 1 pie crust, store-bought or homemade
  • 3 large eggs
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 cup evaporated milk
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • Pinch of salt

Instructions

  • Crust Preparation: Fit the pie crust into a 7-inch springform pan, ensuring it covers the base and sides.
  • Filling Preparation: In a mixing bowl, combine the pumpkin puree, sugars, spices, and salt. Add eggs one at a time, followed by the evaporated milk and vanilla. Mix until smooth.
  • Pouring: Transfer the filling into the crust, smoothing the top with a spatula.
  • Instant Pot Setup: Add 1.5 cups of water to the Instant Pot. Place a trivet or steamer rack inside. Place the pie on the trivet, using a foil sling for easier handling.
  • Cooking: Secure the lid, set to “sealing”, and cook on “Manual” or “Pressure Cook” for 25-30 minutes at high pressure.
  • Natural Release: After cooking, allow for a natural pressure release for 10-15 minutes, then release any remaining pressure.
  • Cooling: Remove the pie and let it cool at room temperature before refrigerating for at least 4 hours or overnight.
  • Serving: Slice, serve, and enjoy your delicious Instant Pot Pumpkin Pie!

Equipment

  • Instant Pot
  • Cooking Spray
  • Parchment Paper, optional

Notes

Instant Pot Pumpkin Pie Storage & Reheating

Storing:
  1. Refrigeration: Once the pumpkin pie has cooled to room temperature, cover it with plastic wrap or aluminum foil. Store the pie in the refrigerator for up to 3-4 days.
  2. Freezing:
    • First, let the pie cool completely.
    • Wrap the pie tightly with plastic wrap, ensuring no part is exposed. For extra protection, you can then wrap it with aluminum foil.
    • Label the wrapped pie with the date and contents.
    • Store in the freezer for up to 1 month.

Reheating:
  1. From Refrigeration:
    • If you prefer your pumpkin pie warm, place a slice in the microwave for 20-30 seconds. You can also warm it in a preheated oven at 300°F (150°C) for about 10 minutes.
  2. From Freezing:
    • Thaw the pie in the refrigerator for several hours or overnight.
    • For a warm slice, follow the above reheating instructions after it’s fully thawed.

Notes:
  • Avoid reheating the pie multiple times as this can affect the texture and flavor.
  • If freezing, consider slicing the pie into individual portions. This way, you can thaw and reheat only what you’ll consume.

Nutrition

Serving: 1ServingCalories: 286kcalCarbohydrates: 45gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 71mgSodium: 149mgPotassium: 279mgFiber: 3gSugar: 31gVitamin A: 9699IUVitamin C: 3mgCalcium: 123mgIron: 2mg

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 Instant Pot Pumpkin Pie