Instant Pot Pumpkin Pie Recipe
An elegant and creamy Instant Pot pumpkin pie offers a delicious Thanksgiving dessert alternative when oven space is limited.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Spray a 7-inch springform pan with nonstick cooking spray.
-
Combine crushed graham crackers, 5 tablespoons melted butter, and 3 tablespoons granulated sugar. Press this mixture firmly into the bottom and partially up the sides of the prepared pan, then wrap the pan bottom with heavy-duty foil and freeze for 10 to 15 minutes.
-
In a large mixing bowl, beat pumpkin, evaporated milk, eggs, brown sugar, 1 tablespoon melted butter, cinnamon, ginger, cloves (if using), nutmeg, and salt with an electric mixer until the filling is smooth and creamy.
-
Pour the prepared filling into the chilled crust. Add 1 cup of water and a trivet to the Instant Pot. Use a baking sling to carefully lower the pie into the pot, ensuring the sling does not obstruct the sealing ring.
-
Lock the lid, set the steam valve to sealing, and pressure cook on high for 38 minutes. After cooking, allow a 10-minute natural release, then manually release any remaining pressure.
-
Carefully remove the pie to a rack and unwrap the foil. Blot any excess liquid around the edge. Once completely cool, cover the pie with plastic wrap and refrigerate for at least 3 hours.
-
Once chilled, use a spatula or knife to loosen the edges before removing the springform pan sides. Smooth the top with a spatula if desired.
-
In a medium bowl, beat heavy cream with 2 teaspoons of sugar until soft peaks form, then beat in about 1/2 teaspoon of vanilla.
-
Decorate the pie with the whipped cream or serve it alongside individual slices. Optionally, sprinkle with cinnamon sugar.