This Pressure Cooker Pumpkin Pie has a classic pumpkin pie filling but in a crumbly Pecan Sandies cookie crust, and it’s “baked” in the electric pressure cooker instead of the oven.
My husband likes a very traditional Thanksgiving. Pumpkin pie is a must have dessert at our house every year for Thanksgiving. This year my husband suggested making a pressure cooker pumpkin pie with a Pecan Sandies cookie crust.
It was a fabulous idea and I’ve made two of these delicious, little 7-inch pumpkin pies in the last two weeks.
Whenever my grandson visits, he likes to help me take my blog photos. He stands on a stool and presses the shutter button on my laptop.
I’d taken pictures of this pumpkin pie the day before, but when he asked so sweetly if we could take photos, I couldn’t resist and I brought the leftover pie out of the fridge and we took some more photos.
The main change I made from the classic Libby’s pumpkin pie filling was to reduce 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.
This Pressure Cooker Pumpkin Pie was a hit with my boys and my pumpkin pie loving husband. He liked that the cookie crust was crisper than a traditional crust on the bottom of a pumpkin pie.
Pressure Cooker Pumpkin Pie
- 1/2 cup crushed Pecan Sandies cookies, about 6 cookies
- 1/3 cup toasted pecans, chopped
- 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 solid pack pumpkin
- 1/2 cup evaporated milk
Prepare a 7 inch springform pan by coating it with a non-stick spray.
In a bowl combine the cookie crumbs, chopped pecans and butter. Spread evenly in the bottom and about an inch up the side of the pan. Place in the freezer for 10 minutes..
Filling: In a large bowl combine sugar, salt and pumpkin pie spice. Whisk in egg, pumpkin and evaporated milk. Pour into pie crust. Cover top of springform pan with aluminum foil.
Pour 1 cup water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling* and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn’t interfere with closing the lid.
Lock the lid in place. Select High Pressure and set the timer for 35 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Remove pie and check to see if the middle is set. If not, cook an additional 5 minutes.
Remove the springform pan to a wire rack to cool. Remove aluminum foil. When pie is cooled, refrigerate covered with plastic wrap for at least 4 hours. Serve with whipped cream, optional.
Note: How to tell if your pie is done: The doneness test for ANY custard, including a pumpkin pie, is when you bump the edge of the container (pie plate, ramekin, etc) and the contents “jiggle like jello but don’t wiggle like a wave.” https://food52.com/hotline/18497-how-can-tell-if-pumpkin-pie-is-done-cooking