how long to cook pumpkin pie

Instant Pot Pumpkin Pie

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Spring to Recipe

This Instant Pot Pumpkin Pie has a archetype pumpkin pie filling with a crumbly Pecan Sandies cookie crust. Only because it's "broiled" in the electrical pressure level cooker, it has a creamier texture than oven-baked pumpkin pies.

Instant Pot Pumpkin Pie plated up for Thanksgiving.

Pumpkin Pie is a Thanksgiving classic! Even though I love baking pies, I have to make certain I have a homemade pumpkin pie for my hubby. For him, it merely doesn't experience like Thanksgiving without home!

I really love making Pumpkin Pie in my electric pressure level cooker. The moist surround inside the pressure cooker gives your pie an extra creamy texture that you can't go from an oven!

Classic pumpkin pie made in an Instant Pot.

How to Cook Pumpkin Pie in the Instant Pot / Electric Force per unit area 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 beautiful little 7-inch pan, so it's a great selection if you lot're hosting a smaller group.

How to make pecan sandy crust for homemade instant pot pumpkin pie.

Pressure Cooker Pumpkin Pie Filling

In my opinion, the all-time pumpkin pie recipe is the archetype Libby'south pumpkin pie recipe. (Does anyone else still sing Libby'due south on the label, label, label?)

However, in guild 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 chocolate-brown carbohydrate instead of white sugar in my pumpkin pies for a richer season. However, you can definitely swap an equal ratio of white sugar to get the flavor dorsum to Libby'southward original.

Pecan sandy cookie pie crust with a tamper in the spring form pan

Pumpkin Pie Chaff in a Pressure Cooker

A traditional pie chaff 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 actually dear to make a cookie crust. The cookie chaff stays a piddling crisper than a traditional crust on the bottom of a pumpkin pie.

Y'all can utilise any sort of dry, crumbly cookie. I dear the flavour from pecan sandies in this recipe, but some readers take had swell results with a gingersnap chaff.

Pecan Sandy cookie crust in the bottom of a spring from pan, in front of an Insta Pot

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.

Withal, you can use any oven-prophylactic pan like a cake pan or glass dish. To make it easier to remove, line your pan with cutting parchment paper along the bottom and sides.

Pumpkin pie in a spring from pan inside an Instant Pot.

How to Tell When Your Pumpkin Pie Is Done

Pumpkin pie is a custard pie, so it finishes setting upward while information technology cools.

This means that when y'all remove the pie from the cooking pot, information technology'll look a little underdone.

You can't utilise a toothpick examination to test for doneness. The archetype saying is the contents "jiggle like jello but don't wiggle like a wave." When you crash-land the border of the springform pan, you lot should see a set outside and the inner one-half should jiggle a chip.

Rex Arthur Flour has an splendid tutorial on how to keep pumpkin pie from corking. recollect toothpick examination won't aid. It is a custard dessert then it will end setting in the fridge

Insta pot pumpkin pie overhead view with chopped pecans on top.

This Pressure level Cooker Pumpkin Pie was a hit with my boys and my pumpkin pie loving hubby. I promise you and your family love information technology as well!

Pressure cooker made from scratch pumpkin pie plated with whipped cream.

Ingredients

1/2 cup crushed Pecan Sandies cookies, almost half dozen cookies
i/3 loving cup toasted pecans, chopped, plus more for garnish
2 tablespoons butter melted
1/2 cup low-cal brown sugar
1/two teaspoon salt
1 one/2 teaspoon pumpkin pie spice
1 egg, beaten
i 1/two cups pure pumpkin*
1/ii cup evaporated milk
Whipped cream, for serving

Instructions

Spray a 7-inch springform pan with nonstick cooking spray.
In a small-scale basin, combine the cookie crumbs, chopped pecans, and butter. Press the mixture evenly into the bottom and about an inch upwardly the side of the prepared pan. Place in the freezer for 10 minutes..
In a big bowl, combine sugar, common salt, and pumpkin pie spice. Whisk in egg, pumpkin, and evaporated milk. Cascade into the pie crust. Cover the top of the springform pan with aluminum foil.
Pour 1 loving cup of water into the pressure cooking pot, and place a trivet in the bottom. Carefully center the filled pan on sling and lower information technology onto the trivet. Fold the sling downwards then that information technology doesn't interfere with closing the lid.
Lock the lid in place. Select Loftier Pressure and 35 minutes cook time.
When the cook fourth dimension ends, turn off the pressure level cooker. Allow the force per unit area to release naturally for 10 minutes, and then cease with a quick pressure release. When valve drops carefully remove lid. Bank check the pie for doneness. Remove pie and check to see if the middle is prepare. If not, return the lid and cook an additional five 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 boosted chopped pecans, if desired.

Notes

*Double check the can of pumpkin before you lot add together it. The recipe calls for 100% pure pumpkin or pumpkin puree—NOT pumpkin pie filling.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 347 Total Fat: 19g Saturated Fat: 7g Trans Fatty: 0g Unsaturated Fat: 11g Cholesterol: 38mg Sodium: 316mg Carbohydrates: 42g Cobweb: 2g Sugar: 26g Protein: 5g

Diet data is calculated by Nutritionix and may not always be accurate.

This recipe is one of my Pressure Cooker Thanksgiving recipes. Cheque out the other recipes in the series:

Tender Turkey Breast

This pressure cooker turkey breast is the remedy to stale-out oven-roasted white meat on your vacation table.

Creamy Mashed Potatoes

Stop boiling your potatoes! Instant Pot Mashed Potatoes are the all-time, boil-free method to make anybody's favorite side dish.

Stuffing (aka Dressing)

Crisp on the outside and soft and creamy on the within, this Instant Pot stuffing is "broiled" in the pressure cooker and crisped upward right before serving.

Sweet Potato Casserole

Creamy sweetness potatoes dressed up for Thanksgiving with a sugariness, crunchy dark-brown sugar pecan topping. (Recipe also includes a marshmallow topping option.)

Homemade Cranberry Jelly

Cranberry jelly is quick and easy, and And so much better tasting when you make it at home in your pressure cooker.

Homemade Turkey Stock

Have your gravy to the next level—bootleg turkey stock tastes like it has simmered on the stove for hours, but it's ready in a fraction of the fourth dimension.

Classic Pumpkin Pie

This Pressure level Cooker Pumpkin Pie has a archetype pumpkin pie filling in a crumbly Pecan Sandies cookie crust, then it's perfect for the pressure cooker!

Pumpkin Caramel Pecan Cheesecake

For the non-traditional pumpkin lovers, this cross between cheesecake and pumpkin pie is astonishing when topped with creamy caramel and crunchy pecans.

Pivot Information technology:

Instant Pot pumpkin pie is the perfect addition to your Thanksgiving.

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