Instant Pot Pumpkin Pie Recipe

There’s something truly magical about the aroma of pumpkin pie baking in the kitchen, filling the house with warmth and anticipation. Our Instant Pot Pumpkin Pie is a game-changer, bringing together the essence of autumn with the incredible ease of modern-day cooking. This recipe shines not only because of its creamy, smooth filling and delightfully flaky crust but also for its quick preparation, making it perfect for busy family gatherings or cozy nights in. It’s a wonderful way to bond with loved ones, create new traditions, and celebrate the flavors of the season effortlessly.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 8
• Skill Level: Easy

Ingredients

• 1 pre-made pie crust (9-inch)
• 1 cup canned pumpkin puree
• 1 cup heavy cream
• 2/3 cup brown sugar
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp vanilla extract
• Whipped cream, for garnish
• Ground cinnamon, for garnish

Instructions

1. Begin by preparing your Instant Pot. Place the trivet inside and pour in 1 cup of water.
2. Roll out the pre-made pie crust and fit it into a 7-inch metal pie pan. Trim and crimp the edges as desired.
3. In a large bowl, whisk together the canned pumpkin puree, heavy cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, and vanilla extract until smooth and well combined.
4. Pour the pumpkin mixture into the prepared pie crust, smoothing the top with a spatula.
5. Cover the pie with aluminum foil to prevent condensation from dripping onto the pie.
6. Carefully lower the pie onto the trivet in the Instant Pot.
7. Secure the lid and set the Instant Pot to ‘Manual’ (or ‘Pressure Cook’) on high pressure for 30 minutes.
8. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release to fully release any remaining pressure.
9. Remove the pie from the Instant Pot and let it cool to room temperature before transferring it to the refrigerator to chill for at least 2 hours, or until set.
10. Just before serving, top with whipped cream and a sprinkle of ground cinnamon.

Helpful Tips

• For an extra flaky crust, consider making the pie crust from scratch using your favorite recipe.
• If you prefer a spicier pie, increase the amount of the spices according to your taste.
• If you don’t have ground cloves, you can substitute it with allspice or more cinnamon.

Storage Instructions

Store any leftover pumpkin pie in an airtight container in the refrigerator for up to 4 days. You can also freeze the pie, tightly wrapped, for up to 2 months.

Pairings

This Instant Pot Pumpkin Pie pairs wonderfully with a hot cup of spiced chai or a scoop of vanilla ice cream. For a full meal, serve it as a dessert following a hearty autumnal feast featuring roasted vegetables and a savory lentil loaf.

At Zynahz, we believe in bringing the joy and creativity of cooking into every home. This Instant Pot Pumpkin Pie is more than just a dessert; it’s a way to create cherished memories with your loved ones. We encourage you to try this recipe, share your results, and spread the love by sharing it with friends and family. Explore more delightful recipes on Zynahz, follow us on social media, and be sure to sign up for our newsletter for more culinary adventures!