Instant Pot Pumpkin Pie
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:- 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.
-
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:
-
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.
-
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