Instant Pot Pumpkin Pie is a quick and hassle-free way to enjoy the classic flavors of fall. This time-saving recipe offers the comforting taste of pumpkin pie without the lengthy baking process, simplifying your holiday preparations while still maintaining that beloved homemade flavor.
Ingredients:
- 9 full-size graham crackers
- 1/3 cup white sugar
- 6 tablespoons melted butter
- 1 can, 15 oz, pumpkin puree
- 1 can, 12 oz, evaporated milk
- 1 egg
- 3/4 cup white sugar
- 1 tablespoon flour
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions:
1. Using a food processor, finely crushed graham cracker crumbs. Add sugar and butter and process for 10 seconds until combined well.
2. Spoon mixture into an 8″ springform pan and gently press into the bottom of the pan and up the sides. Set aside.
3. In a large mixing bowl, add pumpkin puree, evaporated milk, egg, and sugar. Mix well. Stir in flour, vanilla, spice, and salt. Mix well. Pour into prepared crust.
4. Place 1 cup of water into the instant pot with the trivet.
5. Fold a long piece of foil in half and set it under the pan, bring up the loose sides and carefully place it into the instant pot. Tuck in the sides of the sling.
6. Place the lid on the instant pot and seal shut. Close the pressure release valve. Set the instant pot to manual, high pressure for 45 minutes.
7. When the cooking cycle is complete, let naturally release for 15 minutes. Open the pot and carefully remove the sling and instant pot pumpkin pie. Let cool before serving topped with whipped topping.
Instant Pot Pumpkin Pie
Ingredients
- 9 full-size graham crackers
- 1/3 cup white sugar
- 6 tablespoons melted butter
- 1 can, 15 oz, pumpkin puree
- 1 can, 12 oz, evaporated milk
- 1 egg
- 3/4 cup white sugar
- 1 tablespoon flour
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Using a food processor, finely crush graham cracker crumbs. Add sugar and butter and process for 10 seconds until combined well.
- Spoon into an 8" springform pan and gently press into the bottom of the pan and up the sides. Set aside.
- In a large mixing bowl, add pumpkin puree, evaporated milk, egg, and sugar. Mix well. Stir in flour, vanilla, spice, and salt. Mix well. Pour into prepared crust.
- Place 1 cup of water into the instant pot with the trivet.
- Fold a long piece of foil in half and set it under the pan, bring up the loose sides and carefully place it into the instant pot. Tuck in the sides of the sling.
- Place the lid on the instant pot and seal shut. Close the pressure release valve. Set the instant pot to manual, high pressure for 45 minutes.
- When the cooking cycle is complete, let naturally release for 15 minutes. Open the pot and carefully remove the sling and pie. Let cool before serving topped with whipped topping.