When your other family members are asking who wants to make the pies this year, you'll gladly raise your hand knowing that you have this Instant Pot Pumpkin Pie is an easy pie recipe perfect for the holidays.
Keyword: Instant Pot Pumpk Pie
Author: Winona Rogers
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
3/4 cup white sugar
1 tablespoon flour
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
Using a food processor, finely crush graham cracker crumbs. Add sugar and butter and process for 10 seconds until combined well.
Spoon into n 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.