|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 14g||68%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 1g||4%|
|Total Sugars 24g|
|Vitamin C 3mg||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
No oven space? No problem! This Instant Pot pumpkin pie might just change the way you bake for the holidays. The pie is prepared in a springform pan with a graham cracker or cookie crust. The spiced filling has all the flavor everyone loves about the classic pumpkin pie and a dollop of whipped cream doesn't hurt.
Pumpkin pie is an essential part of any Thanksgiving or Christmas dinner menu and this electric pressure cooker version offers all the great flavor in far less time than it takes to bake a conventional pie.
For the Crust:
1 1/4 cups graham cracker, or cookie crumbs
5 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
For the Pie Filling:
1 (16-ounce) can pumpkin
1/2 cup evaporated milk
2 large eggs
1/2 cup brown sugar
1 tablespoon unsalted butter, melted
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves, optional
1 dash ground nutmeg
1/2 teaspoon salt
For the Whipped Cream:
Gather the ingredients.
Spray a 7-inch springform pan with nonstick cooking spray.
Prepare the crust. Combine the crushed graham crackers or cookies with 5 tablespoons of melted butter and 3 tablespoons of granulated sugar.
Pat the crust firmly into the bottom and partially up the sides of the prepared springform pan. Wrap the bottom of the springform pan with a sheet of heavy-duty foil. Place the crust in the freezer for about 10 to 15 minutes.
In a large mixing bowl with an electric mixer, combine the pumpkin, evaporated milk, eggs, brown sugar, 1 tablespoon melted butter, cinnamon, ginger, cloves (if using), nutmeg, and salt. Continue to beat until the filling is smooth and creamy.
Pour the filling into the crust. Pour 1 cup of water into the inner pot of the Instant Pot and place a trivet in the pot. Use a baking sling to lower the pie into the Instant Pot. If using a homemade foil sling, make sure the foil is folded down, so it does not interfere with the sealing ring.
Lock the lid in place and turn the steam valve to the sealing position. Choose the pressure cook (or manual) setting, high pressure, and set the timer for 38 minutes. It will take about 6 to 8 minutes for the pot to build pressure and begin to cook. When the time is up, allow a natural release for 10 minutes, then carefully release the remaining pressure.
Carefully remove the pie to a rack and remove the foil. There will probably be a bit of water around the edge of the pie, but that will dry as it cools. Or, use a paper towel to absorb any excess liquid. When the pie has cooled completely, cover it with plastic wrap and refrigerate for at least 3 hours.
Slide a spatula or knife around the edge and then remove sides of the pan. If the top of the pie is rough, use the spatula to smooth it, if desired.
In a medium bowl with an electric mixer, beat the heavy cream with the 2 teaspoons of sugar until soft peaks form. Beat in about 1/2 teaspoon of vanilla.
Decorate the whole pie with the whipped cream or spoon it on individual slices. Sprinkle with cinnamon sugar (if desired).
- One pie was cooked covered tightly with foil and then another was cooked uncovered. The uncovered pie, made with the same ingredients, was firmer when chilled. We recommend cooking the pie uncovered.