Name: Easy Instant Pot Pumpkin Pie
Prep time: 15 min
Cook time: 35 min
Total time: 5 h
Yield: 8 servings
Cuisine: American
Ingredients: 1 pre-made graham cracker crust or homemade (7-inch size); 1 can (15 oz) pumpkin puree; 1 can (14 oz) sweetened condensed milk; 2 large eggs; 1 1/2 tsp pumpkin pie spice; 1 tsp vanilla extract

↓ Jump to Recipe

If there is one dessert that feels like a warm hug during the fall season, it is a slice of Instant Pot pumpkin pie. Imagine all the creamy, spiced comfort of a classic pumpkin pie, but made without turning on your oven or stressing over a cracked or soggy crust. The Instant Pot does the heavy lifting, gently steaming the filling into a silky, custard-smooth texture that tastes like the coziest part of the holidays.

Whether you are hosting Thanksgiving dinner or simply craving something sweet on a chilly evening, this recipe is here to impress with almost no effort. It frees up your oven for other holiday dishes, forgives beginner bakers, and delivers that classic pumpkin spice flavor every single time. If you have been looking for a no-fuss way to make a drool-worthy pumpkin pie, this Instant Pot version is a genuine game-changer, and I will walk you through every step.

Why You’ll Love This Recipe

The biggest draw here is how hands-off the whole process is. Once your pie is assembled and locked into the Instant Pot, the pressure cooker takes over, keeping your oven completely free for turkey, sides, and everything else competing for space on a busy holiday. You get to walk away and let the machine work its magic.

You will also love the texture. The gentle steam created inside the Instant Pot produces a perfectly creamy, silky-smooth filling with none of the cracks that can plague oven-baked pies. There is no worrying about soggy bottoms or over-baking, which makes this a genuinely foolproof dessert that even first-time bakers can nail with confidence.

And of course, the flavor shines. The classic blend of pumpkin spice takes center stage, warm with cinnamon, nutmeg, ginger, and cloves, all wrapped around rich pumpkin and sweet condensed milk. It is cozy, nostalgic, and irresistibly good, the kind of pie that disappears slice by slice.

Ingredients

This recipe makes 8 servings. You will need 1 pre-made graham cracker crust or homemade in a 7-inch size that fits inside your Instant Pot. Its buttery, crumbly texture pairs perfectly with the spiced filling. For the filling itself, use 1 can (15 oz) pumpkin puree, and be sure to reach for pure canned pumpkin rather than pumpkin pie filling so you have full control over the flavors and sweetness.

To create that rich, custard-like body, add 1 can (14 oz) sweetened condensed milk, which brings both sweetness and creaminess so you do not need any extra sugar, along with 2 large eggs for structure and that luxurious texture. Season the filling with 1 1/2 teaspoons pumpkin pie spice, the warm heart of the whole pie, and 1 teaspoon vanilla extract for a touch of depth and cozy warmth.

That short list is all you need for a bakery-worthy result. If you are out of graham crackers, crushed gingersnaps or even Oreos make a fun twist on the crust, and you can nudge the spice blend toward more cinnamon or less nutmeg to suit your own taste.

Easy Instant Pot Pumpkin Pie ingredients

Step-by-Step Instructions

Start by prepping your crust. If you are using a pre-made crust, simply set it aside. For a homemade version, mix graham cracker crumbs, melted butter, and a pinch of sugar until combined, press the mixture firmly into a 7-inch pie pan that fits into your Instant Pot, and chill it for 15 minutes so it holds together well.

Next, make the filling. In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until the mixture is completely smooth and combined. Then pour the filling into the crust, spreading it out evenly with a spatula so it bakes uniformly.

Now get your Instant Pot ready. Add 1 1/2 cups of water to the bottom of the pot and position the trivet inside with the handles up. Gently place your filled pie pan on the trivet. Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes. When the time is up, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.

Carefully lift the pie out using the trivet handles. The filling will look slightly jiggly in the center, but do not worry, because it will continue to set as it cools. Let the pie cool to room temperature, then refrigerate it for at least 4 hours, or ideally overnight, so it firms up completely. Just before serving, top it with whipped cream and a sprinkle of extra pumpkin pie spice for that picture-perfect finish.

Tips for the Best Instant Pot Pumpkin Pie

The gentle steam of the Instant Pot naturally keeps cracks at bay, but if you want extra insurance, cover the pie loosely with foil while it cooks to prevent any condensation from dripping onto the surface. To test for doneness, look for a filling that is set around the edges with just a slight wobble in the very center, which will finish setting as it chills.

Patience during the cooling stage is essential. Resist the urge to slice into the pie while it is warm, since the full 4-hour chill is what transforms the filling into a sliceable, custard-smooth dessert. If your trivet does not have handles, use a simple foil sling under the pan to lift the hot pie in and out safely. For a flavor twist, stir a tablespoon of bourbon or a dash of cardamom into the filling.

If you love pumpkin desserts as much as I do, keep the fall baking going with my Maple Pumpkin Pie Bars for an easy handheld option, or my no-bake Pumpkin Pie Truffles when you want a bite-sized treat that captures the same cozy flavor.

Kitchen Gear for This Recipe

As an Amazon Associate, The Kitchen’s Aid earns from qualifying purchases at no extra cost to you.

Frequently Asked Questions

Can I freeze this pie?
Absolutely. Wrap it tightly in plastic wrap and foil before freezing, then thaw it in the refrigerator overnight for the best texture and results.

How long can I store it?
The pie keeps well in the refrigerator for up to 4 days. Just cover it loosely with plastic wrap to keep it fresh until you are ready to serve.

What if I do not have a pie pan that fits in my Instant Pot?
Use a springform pan or any oven-safe dish that fits comfortably inside the pot, leaving room around the edges for the steam to circulate.

Why is my filling still jiggly when I remove it?
A slight jiggle in the center is exactly what you want. The filling continues to set as the pie cools and chills, so give it the full time in the refrigerator before slicing.

Can I make individual mini pies instead?
Yes. Use small ramekins or custard cups for individual servings and cut the cook time down to about 20 minutes, keeping the rest of the method the same.

Your beautifully creamy, dreamy Instant Pot pumpkin pie is ready to steal the spotlight at any fall gathering, and I would love to see how yours turns out. For more wholesome inspiration between celebrations, browse these healthy eating ideas, and do not forget to tag @thekitchensaid on Instagram so I can admire your happy baking.

Recipe