Instant Pot Pumpkin Pie
Description
Instant Pot Pumpkin Pie made in a 7-inch springform pan with a buttery graham cracker crust. The pressure cooker acts as its own water bath, so the custard sets silky and smooth and the top never cracks. Frees up your oven for the turkey.
Ingredients
For the Graham Cracker Crust
- 1½ cups graham cracker crumbs, about 10 full sheets, or 6 oz
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
For the Pumpkin Filling
- 15 ounces pumpkin purée , (100% pure pumpkin, not pumpkin pie filling)
- ⅔ cup light brown sugar, packed
- 1 tablespoon cornstarch
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 large eggs, room temperature
- ¾ cup evaporated milk
- 1 teaspoon pure vanilla extract
For the Instant Pot
- 1½ cups water
For Serving (optional)
- Whipped cream
- Caramel sauce
- Toasted chopped pecans
- Ground cinnamon, for dusting
Instructions
Make the crust
- Spray a 7-inch springform pan with nonstick cooking spray. Wrap the outside bottom of the pan tightly in a sheet of aluminum foil to seal the seam.
- In a bowl, stir together the graham cracker crumbs, granulated sugar, cinnamon, and melted butter until the mixture holds together when squeezed. Press firmly into the bottom of the pan and about 1 inch up the sides — no higher, or the exposed crust will absorb steam and turn soggy.
- Place the pan in the freezer for 10 minutes while you make the filling.
Make the filling
- In a large bowl, whisk together the brown sugar, cornstarch, pumpkin pie spice, cinnamon, and salt. Whisking the cornstarch into the dry ingredients first prevents lumps.
- Add the pumpkin purée and whisk until completely smooth.
- Whisk in the eggs one at a time, fully incorporating each before adding the next. Stir in the evaporated milk and vanilla. Mix just until combined — do not beat air into the custard.
Assemble and cook
- Pour the filling into the chilled crust. Tap the pan firmly on the counter 3–4 times to release air bubbles, popping any that surface with a toothpick.
- Lay a sheet of foil loosely over the top of the pan and crimp it around the rim. This prevents condensation from dripping onto the pie.
- Pour 1½ cups of water into the inner pot and set the trivet inside. Using a foil sling, lower the pan onto the trivet.
- Lock the lid and set the valve to Sealing. Select Manual or Pressure Cook and set to High Pressure for 35 minutes. The pot will take roughly 10 minutes to come to pressure before the countdown begins.
Release and check
- When the timer ends, allow a natural pressure release for 10 minutes, then turn the valve to Venting to release remaining pressure.
- Open the lid, tilting it away from you. Remove the top sheet of foil. The edges should be set and the center should jiggle as a single unit, like set gelatin. An instant-read thermometer in the center should register 175°F (79°C).
- If the center is still liquid, immediately re-cover, lock the lid, and cook 5 additional minutes at High Pressure. Do this while the pie is hot — re-pressurizing a cooled custard will curdle it.
Cool and chill
- Blot any surface moisture with a paper towel. Lift the pan out with the sling and cool on a wire rack at room temperature for 1 hour.
- Refrigerate uncovered for 30 minutes, then cover and chill for at least 4 hours, preferably overnight. The custard finishes setting in the refrigerator.
- Run a thin knife around the edge, release the springform ring, slice, and serve with whipped cream.
Equipment
- 6-quart Instant Pot (or any electric pressure cooker)
- 7-inch springform pan, 3 inches deep
- Trivet or steamer rack
- Aluminum foil (for the sling, the pan wrap, and the lid)
- Large Mixing Bowl
- Whisk
- Wire cooling rack
- Instant-read thermometer (optional but useful)
Notes
Pumpkin purée, not pie filling. The cans sit side by side. Pumpkin pie filling is pre-sweetened and pre-spiced and will make this pie cloyingly sweet and loose. The label should read 100% Pure Pumpkin.
Pan sizing. A 7-inch springform fits both 6-quart and 8-quart models. For a 3-quart Mini, use a 6-inch pan, halve the filling, and cook for 25 minutes.
Why less evaporated milk than an oven recipe? There's no evaporation inside a sealed pressure cooker. A standard oven ratio will leave the center soupy.
Crust swaps. Gingersnaps, Biscoff, or vanilla wafers all work one-for-one with the graham crumbs. Do not use a traditional pastry crust — it will not bake in a steam environment.
Storage. Refrigerate up to 4 days, loosely covered. Freeze up to 1 month, wrapped in plastic and foil; thaw overnight in the refrigerator. As an egg custard, this pie should not sit at room temperature more than 2 hours.
Make ahead. The flavor improves on day two. Cook it up to two days before serving.
Nutrition
Serving: 1ServingCalories: 286kcalCarbohydrates: 41gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 72mgSodium: 231mgPotassium: 258mgFiber: 2gSugar: 29gVitamin A: 8617IUVitamin C: 3mgCalcium: 119mgIron: 2mg