This Instant Pot Pumpkin Pie has a classic pumpkin pie filling with a crumbly Pecan Sandies cookie crust. But because it’s “baked” in the electric pressure cooker, it has a creamier texture than oven-baked pumpkin pies.
Pumpkin Pie is a Thanksgiving classic! Even though I love baking pies, I have to make sure I have a homemade pumpkin pie for my husband. For him, it just doesn’t feel like Thanksgiving without home!
I really love making Pumpkin Pie in my electric pressure cooker. The moist environment inside the pressure cooker gives your pie an extra creamy texture that you can’t get from an oven!
How to Cook Pumpkin Pie in the Instant Pot / Electric Pressure Cooker
This Instant Pot Pumpkin Pie recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Mealthy MultiPot. This pressure cooker pumpkin pie cooks in a cute little 7-inch pan, so it’s a great option if you’re hosting a smaller group.
Pressure Cooker Pumpkin Pie Filling
In my opinion, the best pumpkin pie recipe is the classic Libby’s pumpkin pie recipe. (Does anyone else still sing Libby’s on the label, label, label?)
However, in order to adapt Libby’s pumpkin pie filling to the pressure cooker, a few adjustments were needed. I reduced the evaporated milk in the recipe, since there wouldn’t be much evaporation during “baking.”
I also use brown sugar instead of white sugar in my pumpkin pies for a richer flavor. However, you can definitely swap an equal ratio of white sugar to get the flavor back to Libby’s original.
Pumpkin Pie Crust in a Pressure Cooker
A traditional pie crust doesn’t work well in a pressure cooker because it won’t “bake” up flaky. The moisture that is so good for the custard pie filling is a disaster for a traditional pie crust.
For pressure cooker pie crust, I really love to make a cookie crust. The cookie crust stays a little crisper than a traditional crust on the bottom of a pumpkin pie.
You can use any sort of dry, crumbly cookie. I love the flavor from pecan sandies in this recipe, but some readers have had great results with a gingersnap crust.
Do I Have to Use a Springfrom Pan to Make Pumpkin Pie in an Instant Pot
A springform pan will make it much easier to remove your pie from the container before serving.
However, you can use any oven-safe pan like a cake pan or glass dish. To make it easier to remove, line your pan with cut parchment paper along the bottom and sides.
How to Tell When Your Pumpkin Pie Is Done
Pumpkin pie is a custard pie, so it finishes setting up while it cools.
This means that when you remove the pie from the cooking pot, it’ll look a little underdone.
You can’t use a toothpick test to test for doneness. The classic saying is the contents “jiggle like jello but don’t wiggle like a wave.” When you bump the edge of the springform pan, you should see a set outside and the inner half should jiggle a bit.
King Arthur Flour has an excellent tutorial on how to keep pumpkin pie from cracking. remember toothpick test won’t help. It is a custard dessert so it will finish setting in the fridge
This Pressure Cooker Pumpkin Pie was a hit with my boys and my pumpkin pie loving husband. I hope you and your family love it as well!
- 1/2 cup crushed Pecan Sandies cookies, about 6 cookies
- 1/3 cup toasted pecans, chopped, plus more for garnish
- 2 tablespoons butter melted
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice
- 1 egg, beaten
- 1 1/2 cups pure pumpkin*
- 1/2 cup evaporated milk
- Whipped cream, for serving
- Spray a 7-inch springform pan with nonstick cooking spray.
- In a small bowl, combine the cookie crumbs, chopped pecans, and butter. Press the mixture evenly into the bottom and about an inch up the side of the prepared pan. Place in the freezer for 10 minutes..
- In a large bowl, combine sugar, salt, and pumpkin pie spice. Whisk in egg, pumpkin, and evaporated milk. Pour into the pie crust. Cover the top of the springform pan with aluminum foil.
- Pour 1 cup of water into the pressure cooking pot, and place a trivet in the bottom. Carefully center the filled pan on sling and lower it onto the trivet. Fold the sling down so that it doesn't interfere with closing the lid.
- Lock the lid in place. Select High Pressure and 35 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When valve drops carefully remove lid. Check the pie for doneness. Remove pie and check to see if the middle is set. If not, return the lid and cook an additional 5 minutes.
- Remove the springform pan to a wire rack to cool. Remove aluminum foil. When the pie is cooled, to room temperature, refrigerate covered with plastic wrap for at least 4 hours or overnight.
- Serve with whipped cream and additional chopped pecans, if desired.
*Double check the can of pumpkin before you add it. The recipe calls for 100% pure pumpkin or pumpkin puree—NOT pumpkin pie filling.
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Amount Per Serving: Calories: 347 Total Fat: 19g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 38mg Sodium: 316mg Carbohydrates: 42g Net Carbohydrates: 0g Fiber: 2g Sugar: 26g Sugar Alcohols: 0g Protein: 5g