Instant Pot Pumpkin Pie: Easy Recipe & Perfect Results

Instant Pot Pumpkin Pie: Prepare to have your Thanksgiving dessert game revolutionized! Imagine a perfectly smooth, creamy, and intensely flavorful pumpkin pie, achieved with minimal effort and in a fraction of the time. Sounds too good to be true? Not with the magic of the Instant Pot!

Pumpkin pie, a quintessential symbol of autumn and Thanksgiving, has a rich history deeply intertwined with American culture. From its humble beginnings as a simple pumpkin custard baked in a crust to the spiced and sweetened masterpiece we know and love today, this dessert has graced holiday tables for generations. But let’s be honest, baking a traditional pumpkin pie can be a bit of a gamble. Soggy crusts, cracked fillings – the potential pitfalls are numerous.

That’s where the Instant Pot comes in to save the day! People adore this dish because it delivers the classic pumpkin pie flavor and texture they crave, but with unparalleled ease and consistency. The moist heat of the Instant Pot ensures a perfectly cooked filling every single time, eliminating the risk of a dry or cracked pie. Plus, the hands-on time is minimal, freeing you up to focus on other aspects of your holiday feast. So, ditch the oven anxiety and embrace the future of pumpkin pie making. This Instant Pot Pumpkin Pie recipe is about to become your new holiday tradition!

this Recipe

Ingredients:

• Crust:
• 1 ½ cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• ¼ cup granulated sugar
• Filling:
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 1 (14 ounce) can sweetened condensed milk
• 2 large eggs
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• Topping (Optional):
• Whipped cream or whipped topping
• Pecan halves, for garnish
• Cinnamon, for dusting

Preparing the Crust:

1. First, let’s get that crust ready! In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Make sure everything is nicely mixed together. I like to use a fork to really get the butter incorporated.
2. Now, press the mixture firmly into the bottom of a 7-inch springform pan. You can use the bottom of a measuring cup or a flat-bottomed glass to help you get an even and compact crust. This is important so the crust doesn’t fall apart later.
3. Once you’ve pressed the crust, set it aside. We’ll be coming back to it soon!

Making the Pumpkin Pie Filling:

1. In a large bowl, whisk together the pumpkin puree and sweetened condensed milk until smooth. This is the base of our delicious pie, so make sure there are no lumps!
2. Next, add the eggs, one at a time, whisking well after each addition. We want to make sure the eggs are fully incorporated into the mixture.
3. Now, it’s time for the spices! Add the pumpkin pie spice, ground cinnamon, ground ginger, ground nutmeg, and salt. Whisk everything together until the spices are evenly distributed throughout the filling. The aroma should be amazing at this point!
4. Finally, stir in the vanilla extract. This will add a lovely depth of flavor to our pie.

Assembling and Cooking in the Instant Pot:

1. Pour the pumpkin pie filling into the prepared graham cracker crust. Spread it evenly so that the pie cooks uniformly.
2. Cover the springform pan tightly with aluminum foil. This will prevent condensation from dripping onto the pie during cooking.
3. Pour 1 ½ cups of water into the Instant Pot. This is essential for creating the steam that will cook our pie.
4. Carefully place the springform pan on a trivet inside the Instant Pot. Make sure the trivet has handles or is easy to lift out. You don’t want to burn yourself!
5. Close the Instant Pot lid and set the valve to the sealing position.
6. Select the “Manual” or “Pressure Cook” setting and set the cooking time to 30 minutes.
7. Once the cooking time is up, let the Instant Pot release pressure naturally for 15 minutes. This is important for preventing the pie from cracking.
8. After 15 minutes, carefully release any remaining pressure manually by turning the valve to the venting position. Be careful of the steam!
9. Once all the pressure is released, carefully remove the lid.
10. Using the trivet handles, carefully lift the springform pan out of the Instant Pot. Be very careful, as it will be hot!
11. Remove the aluminum foil from the top of the pie.

Cooling and Chilling:

1. Let the pie cool completely on a wire rack at room temperature. This will take about 1-2 hours.
2. Once the pie has cooled, cover it loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the pie to set completely and the flavors to meld together.

Serving and Enjoying:

1. Before serving, carefully remove the sides of the springform pan.
2. If desired, top the pie with whipped cream or whipped topping.
3. Garnish with pecan halves and a dusting of cinnamon for an extra touch of elegance.
4. Slice and serve! Enjoy your delicious Instant Pot Pumpkin Pie!

Tips for Success:

• Don’t overcook the pie: Overcooking can cause the pie to crack or become dry. The natural pressure release helps prevent this, but keep an eye on it.
• Use the right size pan: A 7-inch springform pan is ideal for this recipe. A larger pan may result in a thinner pie.
• Ensure a tight seal: Make sure the Instant Pot lid is properly sealed to ensure even cooking.
• Cool completely: Allowing the pie to cool completely before refrigerating is crucial for preventing condensation and ensuring a firm texture.
• Adjust sweetness to taste: If you prefer a less sweet pie, you can reduce the amount of sweetened condensed milk slightly.
• Spice it up: Feel free to adjust the amount of spices to your liking. If you love cinnamon, add a little extra!
• Crust variations: If you’re not a fan of graham cracker crust, you can use a pre-made pie crust or make your own pastry crust. Just be sure to pre-bake it slightly before adding the filling.
• Dairy-free option: For a dairy-free version, use dairy-free sweetened condensed milk and a dairy-free whipped topping.
• Freezing instructions: You can freeze the pumpkin pie for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before serving.

Troubleshooting:

• Pie is too watery: Make sure you are using pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains spices and sweeteners, which can throw off the recipe. Also, ensure you are letting the pie cool completely before refrigerating.
• Pie is cracked: This can happen if the pie is overcooked or if the pressure is released too quickly. Try reducing the cooking time slightly or allowing for a longer natural pressure release.
• Crust is soggy: Make sure you are pressing the graham cracker crust firmly into the pan. You can also bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes before adding the filling to help it crisp up.
• Pie is not setting: Ensure you are refrigerating the pie for at least 4 hours, or preferably overnight. This allows the pie to set completely.

Serving Suggestions:

• Serve with a dollop of whipped cream or whipped topping.
• Garnish with pecan halves, chopped walnuts, or other nuts.
• Dust with cinnamon, nutmeg, or cocoa powder.
• Drizzle with caramel sauce or chocolate sauce.
• Serve with a scoop of vanilla ice cream.
• Pair with a cup of coffee or tea.

Conclusion:

And there you have it! This Instant Pot Pumpkin Pie recipe is truly a game-changer, and I genuinely believe it’s a must-try for anyone who loves the classic flavors of fall. Forget slaving over a hot oven for hours; this method delivers a perfectly cooked, creamy, and utterly delicious pumpkin pie in a fraction of the time. The texture is unbelievably smooth, almost like a pumpkin custard, and the spices meld together beautifully, creating that warm, comforting aroma and taste we all crave.

But why is this recipe a must-try? Beyond the incredible time savings, the Instant Pot actually helps to create a more consistent and even bake. No more worrying about a soggy bottom crust or a cracked top! The steam environment ensures that the pie cooks gently and evenly, resulting in a texture that’s simply divine. Plus, it frees up your oven for other holiday dishes, which is a huge win during busy celebrations.

Now, let’s talk about serving suggestions and variations! Of course, a classic dollop of whipped cream is always a welcome addition. But don’t be afraid to get creative! A sprinkle of toasted pecans or walnuts adds a delightful crunch. For a richer flavor, try drizzling a little caramel sauce over the top. If you’re feeling adventurous, you could even add a swirl of chocolate ganache before baking for a decadent twist.

For a lighter option, consider using a graham cracker crust instead of a traditional pie crust. You can also experiment with different spices. A pinch of cardamom or ginger can add a unique and warming flavor profile. And if you’re catering to dietary restrictions, you can easily adapt this recipe to be gluten-free or dairy-free. Simply use a gluten-free pie crust and substitute the evaporated milk with coconut milk or another dairy-free alternative. The possibilities are endless!

I’m so confident that you’ll love this Instant Pot Pumpkin Pie recipe. It’s quick, easy, and produces a truly exceptional pie that’s perfect for any occasion, from Thanksgiving dinner to a cozy weeknight dessert. It’s become a staple in my own kitchen, and I know it will become one in yours too.

So, what are you waiting for? Gather your ingredients, dust off your Instant Pot, and get ready to experience the magic of pumpkin pie made easy. I promise you won’t be disappointed.

And most importantly, I’d love to hear about your experience! Once you’ve tried this recipe, please come back and share your thoughts in the comments below. Did you make any variations? What did your family and friends think? Your feedback is invaluable and helps other readers discover the joy of this amazing recipe. Happy baking (or should I say, happy Instant Potting!) and enjoy every delicious bite! Don’t forget to tag me in your photos on social media – I can’t wait to see your creations!