Instant Pot Pumpkin Pie
This Instant Pot Pumpkin Pie has a classic pumpkin pie filling with a crumbly Pecan Sandies cookie crust. But because it’s “baked” in the electric pressure cooker, it has a creamier texture than oven-baked pumpkin pies.
Pumpkin Pie is a Thanksgiving classic! Even though I love baking pies, I have to make sure I have a homemade pumpkin pie for my husband. For him, it just doesn’t feel like Thanksgiving without home!
I really love making Pumpkin Pie in my electric pressure cooker. The moist environment inside the pressure cooker gives your pie an extra creamy texture that you can’t get from an oven!
How to Cook Pumpkin Pie in the Instant Pot / Electric Pressure 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 cute little 7-inch pan, so it’s a great option if you’re hosting a smaller group.
Pressure Cooker Pumpkin Pie Filling
In my opinion, the best pumpkin pie recipe is the classic Libby’s pumpkin pie recipe. (Does anyone else still sing Libby’s on the label, label, label?)
However, in order 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 brown sugar instead of white sugar in my pumpkin pies for a richer flavor. However, you can definitely swap an equal ratio of white sugar to get the flavor back to Libby’s original.
Pumpkin Pie Crust in a Pressure Cooker
A traditional pie crust 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 really love to make a cookie crust. The cookie crust stays a little crisper than a traditional crust on the bottom of a pumpkin pie.
You can use any sort of dry, crumbly cookie. I love the flavor from pecan sandies in this recipe, but some readers have had great results with a gingersnap crust.
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.
However, you can use any oven-safe pan like a cake pan or glass dish. To make it easier to remove, line your pan with cut parchment paper along the bottom and sides.
How to Tell When Your Pumpkin Pie Is Done
Pumpkin pie is a custard pie, so it finishes setting up while it cools.
This means that when you remove the pie from the cooking pot, it’ll look a little underdone.
You can’t use a toothpick test to test for doneness. The classic saying is the contents “jiggle like jello but don’t wiggle like a wave.” When you bump the edge of the springform pan, you should see a set outside and the inner half should jiggle a bit.
King Arthur Flour has an excellent tutorial on how to keep pumpkin pie from cracking. remember toothpick test won’t help. It is a custard dessert so it will finish setting in the fridge
This Pressure Cooker Pumpkin Pie was a hit with my boys and my pumpkin pie loving husband. I hope you and your family love it as well!
Pressure Cooker / Instant Pot Pumpkin Pie
Ingredients
- 1/2 cup crushed Pecan Sandies cookies, about 6 cookies
- 1/3 cup toasted pecans, chopped, plus more for garnish
- 2 tablespoons butter melted
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice
- 1 egg, beaten
- 1 1/2 cups pure pumpkin*
- 1/2 cup evaporated milk
- Whipped cream, for serving
Instructions
- Spray a 7-inch springform pan with nonstick cooking spray.
- In a small bowl, combine the cookie crumbs, chopped pecans, and butter. Press the mixture evenly into the bottom and about an inch up the side of the prepared pan. Place in the freezer for 10 minutes..
- In a large bowl, combine sugar, salt, and pumpkin pie spice. Whisk in egg, pumpkin, and evaporated milk. Pour into the pie crust. Cover the top of the springform pan with aluminum foil.
- Pour 1 cup of water into the pressure cooking pot, and place a trivet in the bottom. Carefully center the filled pan on sling and lower it onto the trivet. Fold the sling down so that it doesn't interfere with closing the lid.
- Lock the lid in place. Select High Pressure and 35 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When valve drops carefully remove lid. Check the pie for doneness. Remove pie and check to see if the middle is set. If not, return the lid and cook an additional 5 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 additional chopped pecans, if desired.
Notes
*Double check the can of pumpkin before you add it. The recipe calls for 100% pure pumpkin or pumpkin puree—NOT pumpkin pie filling.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 347Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 38mgSodium: 316mgCarbohydrates: 42gFiber: 2gSugar: 26gProtein: 5g
Nutrition information is calculated by Nutritionix and may not always be accurate.
This recipe is one of my Pressure Cooker Thanksgiving recipes. Check out the other recipes in the series:
Make your Thanksgiving dinner faster and easier by using your electric pressure cooker! These Instant Pot Thanksgiving Recipes taste like traditional Thanksgiving classics but come together in much less time. This pressure cooker turkey breast is the remedy to dried-out oven-roasted white meat on your holiday table. Stop boiling your potatoes! Instant Pot Mashed Potatoes are the best, boil-free method to make everyone’s favorite side dish. Crisp on the outside and soft and creamy on the inside, this Instant Pot stuffing is "baked" in the pressure cooker and crisped up right before serving. Creamy sweet potatoes dressed up for Thanksgiving with a sweet, crunchy brown sugar pecan topping. (Recipe also includes a marshmallow topping option.) Cranberry jelly is quick and easy, and SO much better tasting when you make it at home in your pressure cooker. Take your gravy to the next level—homemade turkey stock tastes like it has simmered on the stove for hours, but it's ready in a fraction of the time. This Pressure Cooker Pumpkin Pie has a classic pumpkin pie filling in a crumbly Pecan Sandies cookie crust, so it's perfect for the pressure cooker! For the non-traditional pumpkin lovers, this cross between cheesecake and pumpkin pie is amazing when topped with creamy caramel and crunchy pecans. The Best Instant Pot Thanksgiving Recipes
Tender Turkey Breast
Creamy Mashed Potatoes
Stuffing (aka Dressing)
Sweet Potato Casserole
Homemade Cranberry Jelly
Homemade Turkey Stock
Classic Pumpkin Pie
Pumpkin Caramel Pecan Cheesecake
Hi Barbara, we don’t get canned pumpkin in Australia. How would I achieve the thick consistency required for this pie?
Hi Simone – you’ll want to use cheesecloth or a fine-mesh strainer to strain excess liquid from the pumpkin. Enjoy!
Looks really good! I’m in Eastern Europe so a lot of the ingredients can’t be found here (think Pecan Sandies, etc). For now I’ll just drool while looking at the pictures lol.
Hi Denise – any sort of crisp cookie you have available would probably make a delicious crust. Thanks for checking it out!
This was delicious! Pumpkin Pie is one of my favorite pies, and this recipe lets me enjoy all that pumpkin taste – Thank you!
Thanks Brenda – glad it was a hit!
Going to do the pumpkin pie with “sandies” pie crust this year. 1st time for it. But wanted to wish all of you and family a HAPPY THANKSGIVING!, with many blessings. Also, thanks again for all your wonderful recipes. I will be using again and again.
Thanks so nice Beth – thank you!! I hope you love it. Happy holidays!
hello –
I’m wondering if replacing the evaporated milk with regular milk (soy or almond) or even coconut milk would be ok? I’m making it non-dairy. It seems like any liquid would work in the this case but I’m not familiar enough with evaporated milk to know if there is another function….perhaps viscosity because thicker? Thanks!
Hi Lauren – yes, evaporated milk is thicker, so if you sub a non-dairy milk, I would try adding an additional egg yolk to help thicken it.
Hello! Is it possible to use a premade, storebought graham cracker crust for this recipe, or would it somehow burn? Thank you 🙂
Hi Holly – a storebought graham cracker crust will not fit in a 6 quart pc. Also, when making crusts in the pc, it’s best to keep the crust lower than the filling so it doesn’t get soggy. Do you not have a pan that will work?
Barb, would this work for a bigger pie in the oven?? Great for the two of us, but having company for TG. Thanks!
Hi Jeanette – yes, it should work well in the oven. I would double the recipe for a 9-inch pie pan and follow the cooking directions for a traditional pumpkin pie https://www.verybestbaking.com/recipes/18470/LIBBYS-Famous-Pumpkin-Pie Let me know how it goes.
I have used Sandies for my IP cheese cake crust, as I don’t care for graham cracker crust. It is so good and takes the cheese cake to the next level for taste. I can’t wait to try this pumpkin pie recipe using this crust. Sounds lovely.
Thanks Cindy! I’ll look forward to hearing what you think.
I made this pie for the first time and followed the instructions. I refrigerated it the from late afternoon until the next afternoon because we were having it with company and needed to use the instant pot for our meal. Anyway, when I served the pie, the filling was heavenly but the crust was very wet, almost soggy, and a but off putting. Did I do something wrong.
Hi Cynthia – how high up the sides did you take the crust? The crust needs to be lower than the pie filling or it absorbs water.
How much pumpkin is in the one pack of pumpkin you included in the ingredients? I want to make sure I use the right amount. Thank you!
A 15 ounce can will have at least the 1 1/2 cups of pumpkin you need for this recipe. https://bit.ly/2H9OSib
I used my 6″ pan and I actually increased the time, not decreased. I hadn’t read any suggestions for that, I just did it because the filling would be thicker, so I figured it would take longer. I did 35 minutes but I think next time I will do about 40. It was a little soft. I also did it crustless to help with my diet! It was very good.
Thanks Lana for sharing your suggested time for a 6″ pan. Glad it was a hit!
I make a pecan crustless impossible pie from Bisquick. But I use my rice all purpose mix in place of the Bisquick. I was to wondering how to cook it.. I’m going to give it a try. Thanks for your post.
Hi Barbara,
Thanks for the recipe. Can I ask, is there a flavor/textural difference between an IP pumpkin pie and one that is just baked in the oven? Because you are spending just as much time preparing the pie as you would normally, at that point – with the time it takes to pressurize, it seems like I could just put it in the oven and cook it for nearly the same time.
Hi Rosie – there is a little bit of a texture difference, it’s a little more creamy. If you figure the time spent to preheat your oven, it’s about 30 minutes faster. But the main reason is just that people prefer to use their pressure cooker instead of the oven for a variety of reasons, especially it’s a fun way to cook.
I’m glad for this recipe because my oven is broken and I can’t get a repair person out to fix it until after Thanksgiving! Our IP pumpkin pie is cooking as I type and I didn’t have to buy store bought. Thanks for the recipe!
Sorry about your oven, but glad you’re able to enjoy a homemade pie. Happy Thanksgiving!
I have an IP duo mini are there any changes I should make – (time, etc) will be using a 6″ push pan thanks in advance
Hi Sandi – make sure the 6 inch pan fits in the Mini with room around the edges for steam. Don’t fill the pan more than 2/3’s full and your cook time may be slightly less. Enjoy!
thanks I have used this pot before in the mini to do cheesecakes – just to be sure do you mean only fill the pan holding the batter 2/3 full ? will be trying this over the weekend – also the recipe measurements will be the same? Sorry for all the questions
Yes – only fill the 6 inch pan 2/3’s full of batter. It should all fit, but if it doesn’t just make a custard cup mini pie as well. I would use the same recipe measurements. 🙂
thanks will do
A pan question..
I frequently bake pies for two in 7″ metal pie tins.. I don’t have springform pans.. Have you knowledge of standard pie tins working for this??
I haven’t tried it, but it should work just fine.
I’ve never seen the cookies you’ve used for the crust. Could you suggest another cookie or crust to use.
Hi Dee – any crisp crumbly cookie would work. Gingersnaps would be a great combo.
Can you use homemade cooked pumpkin?
Hi Pat – it depends on your homemade pumpkin, if it’s a lot thinner than canned pumpkin, it probably will not work.
Would cooking time be less for 8 inch pan?
Hi Ilene – if an 8 inch pan fits in your pressure cooker, then I would use 1 and half times the ingredients and increase the cook time 10 minutes. Enjoy!
What would the time adjustment for a 6″ fat daddy pan?
Thank you! Can’t wait to make this 🙂
Hi Leslie – I haven’t tried it, but I think 5 minutes should be enough extra time for the 6 inch pan. Enjoy!
Just made this and it’s now chilling in the fridge. I did notice that mine isn’t anywhere near as “high” as yours although I made it in a 7″x3″ pan. Any ideas why? Thank you for sharing this recipe!
Hi Chari – hope you enjoyed the pie. Sometimes the camera angle makes it look a bit taller than it really is.
Hi. I’m new to PC and looking forward to make this pie.
Couple of questions. Can I skip sugar if using condensed milk?? The milk is sweet, right?
I’m a diabetic and trying to lower sugar intake. Everything store bought is ridiculously loaded with sugar.
Another question is what is “solid pack pumpkin?”
I’ll try this before TG day to see how it comes out, so no “oopsie” on TG day.
Appreciate your respond.
Hi Marina – no, evaporated milk is different than sweetened condensed milk. Evaporated milk doesn’t have any sugar added, 60% of the water is just evaporated. The canned Libby’s pumpkin is what most people are familiar with https://www.verybestbaking.com/products/3929/libbys/libbys-100-pure-pumpkin/ I always like to do a test run for new things for holidays too. Enjoy!
Thank you, will try it.
Have you ever made a pie using a traditional pie crust in a pressure cooker? Well, I’ll be honest, I want to use a premade crust that just isn’t baked yet. 🙂 I am new to the IP world. Do you think I need to prebake the crust or do anything special for the pie?
Hi Melanie – I haven’t used a traditional pie crust in the pressure cooker because I’m very picky about my pie crust. It has to be super flaky for me to love it, so I would definitely pre-bake the crust. Let me know if you try it. Have fun with your new Instant Pot!
I would like to try this in 4 oz mason jars. Would the cooking time be the same as your recipe?
Thank you!
Hi Penny – yes, you’ll want to reduce the cook time. I’d try high pressure for four minutes and natural release for 10 minutes.
Just out of curiosity, why do you do a NPR with this? why couldn’t you just do a QR? I can’t see why it would affect the texture – do you just need those few more minutes of gentle cooking?
Hi Laurel – I’ve tried opening desserts with a quick release and the dessert almost explodes out of the pan. It needs time to gently relax.
Barbara: I’m neither a baker or much of a cook. Never heard of pecan sandies, googled it and I’m sure as heck not going to make my own. Live in Canada so don’t know if these can be found if they’re store bought here. Do you have a suggestion what I could use as a crust instead?
Hi Sue – most crisp, crumbly cookies should work well. Anything you can easily make crumbs with by smashing them in a Ziploc bag or food processor.
Thank you!! And just to let you know, i LOVE YOUR web-site.
I tried to find them today and couldn’t. I picked a graham cracker mix and still added the pecans. It is currently on the 10 npr. This girl is no baker, but if I can pressure cook it, I might turn into one!
Sounds great! Be sure and give it a nicely long chill before you slice it. That’s the hardest part I think 🙂
Help!!! I followed this recipe exactly (ingredients and instructions), and I just can’t seem to get it to set. I cooked it for the initial 35 minutes on high w/ a 10 minute natural release with an electric pressure cooker. It wasn’t set. I did another 5 minutes on high w/ another 10 minute natural release and it a toothpick is still not coming out cleanly.
What should this thing look like when it is cooked? Will it continue to set as it cools?
I’m in the same boat as you Julie. I couldn’t get this recipe to work. I have the Instant Pot Duo. Followed the recipe exactly, but after 35 minutes under pressure (followed by 10 min NR) the pie looked almost exactly the same as it did going in. Back in it went for another 12 minutes under pressure. Still not done; the edges had started to set but middle was way too uncooked. Another 17 minutes later under pressure, but a good 3-inch center was still not set. Oh my, I was irritated. Put back in for another 25 minutes with the thought that I’d rather have it overcooked. Would you believe, it still was not set! At this very moment it is in a 350-degree oven that I can monitor the rest of the way. Sure wish this would have worked out better for my New Year’s Eve dessert. I hope Barbara can recheck her ingredients and timing to give some suggestions.
Hi Giselle – sorry you had troubles. It sound to me like your IP wasn’t coming to pressure and the pie was just getting steam cooked.
Hi Julie – a toothpick test doesn’t really work with pumpkin pie. It’s a custard pie so the texture is similar to a pudding with the pumpkin texture. In the picture of the slice, you can see the texture.
Who would ever have believed you could make pumpkin pie in a pressure cooker. Well I tried it and didn’t even tell the family how I made it until after they had some. They loved it. Thanks for this great recipe. The instructions were easy to follow.
I’ll definitely be making some more of these pumpkin pies for Christmas.
You mention pumpkin pie filling in your text, but your recipe lists a can of pumpkin – so is it pumpkin pie filling that you are using, or is it actually just a can of pumpkin?
Hi Lisa – canned pumpkin – not pumpkin pie filling.
Next up…Pecan Pie cheesecake!!! :0)
I like the sound of that Lisa!
Just made this and made fresh whip cream w/ pumpkin cream cheese in it. I also made 1 1/2 recipes of the crust to get more. I think that this pie has more flavor than one that you would bake in the oven. Well done Barbara…success again! All your cheesecakes and pies have turned out great every time! Thanks again…keep them rollen, especially that pecan one!
Awww thanks Lisa! I’ll see what I can do about the pecan pie 🙂
I’m making this now – checked it after 35 min. With 10 min. NPR, back in for another 5, still not set so its back in for another 5. My pumpkin cheesecake didn’t totally set up either. I’m beginning to think the organic canned pumpkin I’m using is too wet. Oh, and I dropped it when removing it from the pot – pumpkin tsunami all over the stove. So glad it’s a ceramic stove top LOL. Using an Instant Pot so maybe it needs more time or another egg??
Hi Susan – it must have been your pumpkin puree because I cooked mine in the Instant Pot as well. Sorry about the mishap.
So, when is your pressure cooking ebook coming out? I’d be the first one to buy it! This is so brilliant, Barbara. I love your cheesecake recipe, so I’m sure we’ll love this one. What I really like (besides how fast it is) is that it’s smaller, and that means I’ll be less tempted to eat so much!
Thanks! I’m in final negotiations for a cookbook expecting it to be printed in the Fall of 2017 if all goes as planned. Keep your fingers crossed for me. It is such a fun size.
Barbara, Have you ever cooked the pumpkin itself in the pressure cooker? I like to start with the “real” thing!
Hi Bev – I haven’t cooked pumpkin in the pressure cooker, but others have had good luck cooking it. You would cook it similarly to spaghetti squash https://www.pressurecookingtoday.com/spaghetti-squash/. You can also cook it uncut https://www.pressurecookingtoday.com/spaghetti-squash-with-roasted-balsamic-cherry-tomatoes/. Enjoy!
I just cooked a pie pumpkin in the IP last week. Very easy to do. I put it in whole, on the trivit with 1 cup of water, I did not poke it or cut the top off, manual pressure, high for 10 minutes, quick release, Carefully remove it and let it cool long enough that you can remove the shell (it will literally fall off) and scrape the seeds from the filling. I put the filling in a square of cheesecloth and pull up the side and twist the ends, squeze the “ball” of filling to get most of the excess liquid from the pumkin. I measure 2 cups into freezer bags and evenly distribute in a layer, pushing any air out and zip shut. Freeze if not using soon.
Thanks for sharing Tamara! I’ll have to give it a try.
Yeaaaah!!! I’m so excited to try this too!! Just in time for the holiday. I have pumpkin from the garden and will pressure cook, strain and get all water out. Then make it the next day! Yumm!
Hi Lisa – I’m sure it will be even better with homemade pumpkin puree.
I just had to pop back in to say I made this yesterday, left it in the refrigerator over night and treated myself to a small slice after lunch today. Oh my GOODNESS, I can’t wait until Bob tastes this…it’s over the top delicious! Smooth, creamy, velvety…wow!
I didn’t have Pecan Sandies but did have a jar of crushed gingersnap crumbs so used those instead. They’re not as dense as the shortbread cookies so I think my crust was a little skimpier, but it tastes amazing. If I use gingersnaps again, I’ll increase the amount a little just to give more crust to press on the sides. A little of the filling seeped between the bottom edge-a TINY BIT-and I think it was because the crust was thinner in those places. TOTALLY my fault. I’ll use the right cookies the next time-and oh YES there will be a next time-many more next times, I think. I also replaced the pumpkin pie spice with 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and a scant 1/4 teaspoon ground cloves-came out to be the perfect mix of spices for my taste.
Thanks SO much for sharing this super recipe, Barbara. Bob is gonna be a happy guy when he has a slice of his favorite pie tonight!
Carol
Thanks Carol – I’m so glad you loved the pie. Thanks for sharing the substitution for pumpkin pie spice. Hope Bob loves it too.
He really enjoyed it Barbara….so much so that I just caught him before he took the last piece and asked him to PLEASE cut it in half so I could have one more taste since I hadn’t had any since the day I sliced it. Took a piece to my oldest grandson who’s a pumpkin pie lover and he really liked it too.
I got Pecan Sandies the other day so will use those when I make my next one…yes indeed, there will be another one. It’s so good. Bob’s only complaint? It’s not a bigger pie so he can have a bigger slice—when he cuts a big piece from the smaller size pie-it REALLY shows! BUSTED! ;
Thanks Carol! I’m so glad it was a big hit with everyone. 🙂
I am so excited to try this. I made the caramel pecan cheesecake last week. It turned out delicious, but my husband doesn’t like cheesecake. This will be a huge hit with him…regular pumpkin pie is his all time favorite.
Hi Sue – I can’t imagine not liking cheesecake. I hope he loves the pie.
Do you think this could be made without a crust for a gluten free option? If it’s just me snacking on it I don’t need the cookies. Or is the crust essential for the “baking” process?
Hi Kelly – yes, you can make it without a crust. I haven’t tried it, but I’ve seen others make crustless pumpkin pie in the pressure cooker.
I saw this recipe and I thought…oooo how about a pumpkin cheesecake…and I see you already have one on your site! I might have to make that for Thanksgiving. Yum! I’ve made 2 of your cheesecakes in my pressure cooker so far and both were yummy!!!!!!!!
Hi Kitty – I love that you’re having fun making desserts in the pressure cooker. A girl after my own heart.
Your husband sounds like my Bob….traditional Thanksgiving and pumpkin pie is a MUST. My oldest grandson feels the same way…I think he could eat a pumpkin pie by himself…the kid has hollow legs, I swear. I use the Libby’s recipe too…..I know it’s always gonna come out just right for me. I’ll definitely try your brown sugar trick this year.
Bob will be a happy camper when he hears I’m making pumpkin pie BEFORE Thanksgiving.
Oh my goodness, Barbara, your little guy is getting SO BIG! They grow up so doggone fast. Grandma’s got a good little helper taking photos-that sweet face is irresistible. 🙂