Hey there, friend! If there’s one dessert that feels like a warm hug during the fall season, it’s pumpkin pie. But, what if I told you that you could make this iconic treat without turning on your oven or stressing about pie crust disasters? Enter the Instant Pot Pumpkin Pie—a creamy, spiced-to-perfection pie that’s as easy as it is delicious. Whether you’re hosting Thanksgiving or just cozying up for a chilly evening treat, this recipe is here to impress.
If you’re looking for a no-fuss way to make a drool-worthy pumpkin pie, this Instant Pot recipe is a total game-changer!
### **Why You’ll Love This Recipe**
– **Hands-Off Cooking**: The Instant Pot does the hard work for you, keeping your oven free for other holiday dishes.
– **Perfectly Creamy Texture**: The steam created by the Instant Pot ensures a silky-smooth filling every single time.
– **Foolproof**: With no worrying about soggy crusts or over-baking, even beginner bakers can nail this dessert.
– **Flavors That Shine**: The classic pumpkin spice blend takes center stage, making this pie irresistibly cozy.
### **Ingredients Breakdown**
#### Essentials:
– **Graham Cracker Crust**: Pre-made or homemade—totally up to you! It’s buttery, crumbly, and pairs perfectly with the spiced filling.
– **Pumpkin Puree**: Be sure to use pure canned pumpkin, not the pumpkin pie filling, for total control over flavors.
– **Sweetened Condensed Milk**: Adds richness and sweetness, skipping the need for extra sugar.
– **Eggs**: For that luxurious, custard-like texture.
– **Pumpkin Pie Spice**: A blend of cinnamon, nutmeg, ginger, and cloves. Don’t skimp here—it’s the heart of the flavor!
– **Vanilla Extract**: A touch of warmth and depth, because why not make it extra cozy?
#### Pro Tips:
– **No Graham Crackers?** Use crushed gingersnaps or even Oreos for a fun twist on the crust.
– **Pumpkin Spice Tweaks**: Prefer more cinnamon or don’t love nutmeg? Adjust to suit your taste buds.
– **Crust Shield**: A quick foil cover allows the crust to stay perfect without over browning.
### **Step-by-Step Instructions**
1. **Prep Your Crust**: If using a pre-made crust, set it aside. For a homemade crust, mix graham cracker crumbs, melted butter, and a pinch of sugar until combined. Press firmly into a 7-inch pie pan that fits into your Instant Pot. Chill for 15 minutes.
2. **Make the Filling**: In a mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until smooth and combined.
3. **Assemble the Pie**: Pour the filling into the crust, spreading it out evenly with a spatula.
4. **Get Your Instant Pot Ready**: Add 1 1/2 cups of water to the Instant Pot. Position the trivet inside with the handles up. Gently place your pie pan on the trivet.
5. **Cook the Pie**: Secure the Instant Pot lid and set it to “Sealing.” Cook on high pressure for 35 minutes. Let it naturally release for 10 minutes, then quick release the remaining pressure.
6. **Cool and Chill**: Carefully remove the pie using the trivet handles. The filling will appear slightly jiggly in the center—don’t worry; it’ll set as it cools. Let it cool to room temperature before refrigerating for at least 4 hours.
7. **Serve and Enjoy**: Top with whipped cream and a sprinkle of extra pumpkin pie spice for that picture-perfect finish!
### **Chef’s Tips and Tricks**
– **Preventing Cracks**: The gentle steam from the Instant Pot keeps cracks at bay. If you want extra insurance, cover the pie loosely with foil while cooking.
– **Test for Doneness**: The filling is done when it’s set around the edges and has a slight wobble in the center.
– **Transporting the Pan**: Use a foil sling under the pie pan for easy lifting if your trivet doesn’t have handles.
### **Recipe Variations and Serving Suggestions**
– **Spiced-Up Twist**: Add a tablespoon of bourbon or a dash of cardamom to the filling for an extra layer of flavor.
– **Mini Pies**: Use small ramekins or custard cups for individual servings—just cut down the cook time to about 20 minutes.
– **Pairings**: Serve this pie with a hot mug of chai tea or a scoop of vanilla bean ice cream for an unforgettable combo.
### **FAQs**
**Can I freeze this pie?**
Absolutely! Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight for best results.
**How long can I store it?**
The pie keeps well in the fridge for up to 4 days. Just cover it loosely with plastic wrap to keep it fresh.
**What if I don’t have a pie pan that fits in my Instant Pot?**
Use a springform pan or any oven-safe dish that fits comfortably inside.
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### **Instant Pot Pumpkin Pie Recipe Card**
**Prep Time**: 15 mins
**Cook Time**: 35 mins + natural release
**Chill Time**: 4 hours
**Total Time**: ~5 hours
**Servings**: 8
#### **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
#### **Instructions**:
1. Prep crust and chill if making homemade.
2. Whisk together pumpkin puree, sweetened condensed milk, eggs, spice, and vanilla.
3. Pour filling into the crust and place on the Instant Pot trivet.
4. Add water to the pot, seal the lid, and cook on high pressure for 35 minutes.
5. Let naturally release for 10 minutes, then quick release.
6. Refrigerate the cooled pie for at least 4 hours.
7. Top with whipped cream before serving.
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There you have it! Your beautifully creamy, dreamy Instant Pot Pumpkin Pie is ready to steal the spotlight. I’d love to see your creations—don’t forget to tag me with #TheKitchensAid on social media. Happy baking!
