Instant Pot Pumpkin Pie

For those who love pumpkin pie like I do but do not want to turn on the oven, my foolproof Instant Pot Pumpkin Pie recipe is perfect. This classic thanksgiving pie is creamy and smooth, with the right balance of fall spices and a buttery gingersnap crust.

I am sharing my easy recipe that I always make during the holidays because time is precious when I am hosting dinner at home. Pumpkin Pie made in the Instant Pot is such a simple way to get a rich and creamy dessert that tastes incredible. The hardest part is waiting for it to chill, just like when I make my pumpkin pie dip. It is truly one of the easiest and most satisfying ways to make homemade pumpkin pie.

Since I got an Instant Pot, I have loved making desserts in it. This Instant Pot Pumpkin Pie is proof that they are always simple to make, come out perfectly, and cook in a short amount of time. Because this is a holiday pie, I like keeping the oven free for the big dishes like turkey, ham, green bean casserole, and sweet potato casserole. That is one of the best things about this recipe, especially for anyone with limited space and time. I made the crust a little different from the usual graham cracker version so it would stand out from the rest and I like using a springform pan because it makes the pie easy to remove in one piece and always looks beautiful when served.

Why you will love this recipe

• Pumpkin pie the easy way: I love that using the Instant Pot means my oven stays free for the big dishes like cakes or stuffing. It also makes things easier on busy holidays when I just do not want to turn on the oven at all.
• No need for a water bath: Get a perfectly creamy pie without worrying about having to prepare a water bath. The instant pot provides its own water bath so there is no need to make one.
• A dessert that impress: My gingersnap crust, homemade pumpkin puree, caramel sauce, and whipped cream make this pie truly unforgettable. Whether I serve it at home or take it to a party, everyone always asks for the recipe.
• No cracks to worry about either: I used to bake pumpkin pies that cracked no matter how careful I was. With the Instant Pot, the pie stays moist and flawless from edge to center every single time. It provides the perfect moist environment that does not allow cracks to form.

What you will need

For the pie crust:

• Crushed gingersnap cookies: I like using gingersnaps for a warm spiced flavor, but graham crackers or even a store-bought crust work just as well.
• Pecans: I toast and chop them in the food processor.
• Melted butter: I use either salted or unsalted butter depending on what I have on hand.

For the pie filling:

• Homemade pumpkin puree: I always use pure pumpkin puree, not pumpkin pie filling or mix from a can.
• Evaporated milk: I use evaporated milk instead of sweetened condensed milk so the pie is creamy but not overly sweet.
• Sugar: Either light or dark brown sugar works great, depending on how deep you want the flavor to be.
• Cornstarch: I add a spoonful of cornstarch to help the pie set with a soft, custard-like texture.
• Egg: I use a room-temperature egg, lightly beaten.
• Salt: Just a little pinch of salt.
• Whipped cream: I like making my own whipped cream but feel free to use what you have.
• Caramel sauce: I drizzle homemade caramel sauce on top for a sweet finish, but store-bought works too when I need to save time.

How to make

1. Prepare the pan and crust: I spray a seven-inch springform pan with cooking spray, then mix the crust ingredients in a small bowl. I press the mixture evenly into the bottom and up the sides of the pan, then place it in the freezer for about 10 minutes to chill and set.

2. Make the filling: I mix the pumpkin pie spice, cornstarch, salt, and brown sugar in a large bowl, then whisk in the evaporated milk, pumpkin puree, and beaten egg until smooth.

3. Pour and prep the pot: Once combined, I pour the filling into the chilled crust and cover it tightly with aluminum foil. Then, I pour 1 1/2 cups of water into the Instant Pot and place a trivet at the bottom. Then I carefully lower the pie pan on top, making sure it sits flat and steady before sealing the lid.

4. Cook the pie: I lock and seal the lid, set the Instant Pot to high pressure, and cook for 35 minutes. When the time is up, I let the pressure release naturally for about 10 minutes before carefully releasing the rest manually.

5. Chill, garnish, and serve: When the valve drops, I remove the lid and check if the center of the pie is set. If it needs more time, I cook it for another five minutes; if it is ready, I take off the foil and let it cool on a wire rack. Once cooled, I cover it with plastic wrap and chill it overnight or for at least six hours. Before serving, I top it with homemade whipped cream, a drizzle of caramel sauce, and a sprinkle of toasted pecans for the perfect finish.

Expert tip

Fresh or canned pumpkin puree

When I make this recipe, or any pumpkin dessert, I always try to use my own pumpkin puree. It is easy to make and tastes so much fresher than the canned version. Sometimes, though, pumpkins are not available since they are only in season from September to December. That is why I like to prepare my own puree during those months and freeze it. It keeps well for several months, so if I make it in December, I can still use it until March. From March to August, I switch to canned pumpkin puree, but I always choose organic because I prefer knowing exactly what my family and friends are eating.

More tips to consider:

• Before topping the pie, I gently pat the surface with a paper towel to remove any extra moisture. It helps the whipped cream and caramel stay neat and smooth on top.
• A sling is the easiest way to lift the pie pan out if your trivet does not have handles. If you do not have one, you can make a simple sling by folding a long strip of aluminum foil and placing it under the pan to lower it in and lift it out safely.
• If the pie sinks slightly in the middle, that means it needed a little more cooking time. I just cover it with whipped cream and no one ever notices.
• If you do not have a springform pan, you can use a regular cake pan. I line the bottom with a round piece of parchment paper and leave a few strips hanging out to lift the pie easily after cooling.

Recipe variations and add-ins:

• Sweet potato swap: I replace the pumpkin with about 2 cups of mashed sweet potatoes. The flavor becomes warm and perfect for fall dinners.
• Coconut pumpkin flavor: I stir in a 1/4 cup of shredded coconut and replace the evaporated milk with coconut milk. The light coconut taste makes the pie sweet and tropical.
• Other cookies: Instead of gingersnaps, I use graham crackers, pecan sandies, Oreos, or vanilla wafers.
• Warm chai spice: I add a teaspoon of chai spice mix to the filling for extra warmth and aroma. The blend of cinnamon, ginger, and cardamom makes the pie full of fall flavor.
• Creamy cheesecake layer: I blend 4 ounces of cream cheese into the filling to make it rich and smooth. The mix of cheesecake and pumpkin makes it perfect for holiday gatherings.

Serving suggestions:

When I make this Instant Pot Pumpkin Pie, I usually plan it for our Thanksgiving or Christmas dinner because everyone in my family looks forward to it. I like to serve it after a big meal with herb-roasted turkey and mashed potatoes, and there is always someone asking if I made my crockpot stuffing too. The mix of flavors makes the whole table smell amazing, and the pie always ends up being the first dessert gone.

Sometimes, I make this pie just to enjoy on a quiet weekend and serve it with my Starbucks pumpkin spice latte copycat. My kids usually help with the whipped cream while I make the caramel topping, and we all sit together to enjoy a slice after dinner.

How to store leftovers:

• Refrigerate: I keep leftover pumpkin pie in a sealed container in the fridge, and it stays fresh for up to 3 days. The texture stays creamy, and it tastes just as good chilled.
• Freezing: I wrap the pie in plastic and store it in a freezer-safe container for up to 3 months. I like cutting it into individual slices and wrapping them separately so I can take out one piece whenever I want a quick dessert.
• Defrost: I thaw the pie overnight in the fridge so the flavor stays rich and the texture stays smooth and creamy.

Frequently asked questions

More Instant Pot recipes: