Instant Pot Pumpkin Pie

Recipe Video Print

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

I am sharing with you my easy recipe that I always use for the holidays. It is a great way to make a rich and creamy pumpkin pie quickly, that will win you over with its fantastic flavor and texture. The hardest part is waiting for it to chill. After all, this is one of the easiest ways to make homemade pumpkin pie.

Why you will love this recipe
What you’ll need to make instant pot pumpkin pie
How do you make instant pot pumpkin pie recipe?
Expert tip
Recipe variations and add-ins:
Serving suggestions:
Frequently asked questions
How to store leftovers:
More Instant Pot recipes:
Recipe tips:

Since I got an instant pot, I was a fan of making desserts in it. This instant pot pumpkin pie is proof that they are always fantastically easy, turn out amazing, and have a short cooking time.

Since this is a holiday pie, leaving the oven open for the big things like turkey, ham, green bean casserole, and sweet potato casserole is important to me. That is one of the best things about this recipe for those who have limited space and time.

I made the crust specifically by not using the typical graham cracker crust like everyone else so it will stand out from all the others. I used crushed gingersnap cookies, butter, and toasted pecans. Also, the filling is made with my homemade pumpkin puree and topped with my homemade caramel sauce and whipped cream for extra fresh flavor.

I settled on a springform pan, this way the pie is easy to remove intact, and its guaranteed to have a beautiful presentation. Believe me, you will be impressing your family members with the best pumpkin pie they have ever taste.

I really enjoy a slice of this pie with a glass of my Starbucks pumpkin spice latte copycat. It is easy to make and only takes a few minutes. If your pressure cooker is not available, try these Ultimate Pumpkin Cheesecake Bars you can bake in the oven in advance.

Why you will love this recipe

Making a delicious pumpkin pie without the oven: Using the instant pot means the oven is free. Leave room in the oven for the other things like turkey or ham and stuffing or just do not 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.
Stand out from everyone else: With my unique crust recipe and homemade pumpkin puree, caramel sauce, and whipped cream, this pie will stand out from all the other desserts. Whether it is being served at home to the family or at a potluck dinner, it will be noticed.
No cracks to worry about either: Although I have had several pumpkin pies come out of the oven with cracks (even with water baths), I have never had a cracked pumpkin pie from the instant pot. It provides the perfect moist environment that does not allow cracks to form.

pumpkin pie ingredients in individual bowls on a table

What you’ll need to make instant pot pumpkin pie

Special items

An instant pot – I use a Duo Plus instant pot.
Springform pan – A seven-inch springform pan is the perfect size.
Bowls
Cooking utensils

Ingredients

Your home is probably already stocked for holiday season baking, as mine is, so you may already have most (if not all) of these simple ingredients for this dessert. The detailed instructions can be found below but here are the basics you will need:

For the pie crust:

Crushed gingersnap cookies: In addition, can use graham crackers or even a graham cracker crust from the store.
Pecans: Toasted and chopped in your food processor.
Melted butter: Salted or unsalted are both fine.

For the pie filling:

Homemade pumpkin puree: Not pumpkin pie filling, pumpkin pie mix, or pumpkin filling in a can.
Evaporated milk: Not sweetened condensed milk.
Brown sugar: Light or dark brown sugar will both work.
Cornstarch: Important for thickening.
Egg: Room temperature and beaten.
Salt: Just a touch.
Whipped cream: Try making your own with this whipped cream recipe All you need is some heavy whipping cream or cream cheese, sugar, and vanilla.
Caramel sauce: You can also make your own caramel sauce.

If you are looking for other pumpkin desserts to try in your instant pot, make this decadent Instant Pot Pumpkin Cheesecake. Or if you want the pumpkin flavor but not the sweetness, you can’t go wrong with Instant Pot Pumpkin Soup.

steps how to make instant pot pumpkin pie

How do you make instant pot pumpkin pie recipe?

Prepare the pan: First, I spray a seven-inch springform pan with cooking spray.
Make the crust: Then I mix the crust ingredients in a small bowl before pressing it evenly into the bottom and up the sides of the pan. After, it goes into the freezer for 10 minutes to chill.
Make the filling: Now, I mix the pumpkin pie spice, cornstarch, salt, and sugar in a large bowl before whisking in the evaporated milk, pumpkin puree, and beaten egg. It all gets poured into the chilled crust and covered with aluminum foil.
Prep the pot: Next, I pour one and a half cups of water into the instant pot and place a trivet in the bottom before carefully placing the pie pan on top of it.
Cook the pie: After, I lock the lid and seal it, set it to high pressure, and cook for 35 minutes. When the time ends, I let the pressure release naturally for 10 minutes before releasing the rest of the pressure manually.
Chill the pie: When the valve drops, I remove the lid and check to see if the middle of the pie is set. If not, I cook it for another five minutes. If so, I remove the foil and place it on a wire rack to cool. Then, I cover it with plastic and chill it overnight or for at least six hours.
Garnish and serve: When it is ready, I serve it with my homemade whipped cream, caramel sauce, and a sprinkle of toasted pecans.

Expert tip

Fresh or canned pumpkin puree

When I make this recipe or any kind of pumpkin recipe, I always try to use my own pumpkin puree. It is easy to do and so much fresher than the stuff in the can. But sometimes there are no pumpkins available.

They are not in season all the time, after all. Only from September to December. So, I like to make my own fresh pumpkin puree and freeze it. It can be frozen for several months so if I make it in December, I can have it up until March.

This is an easy recipe to make, really. All you need is a sugar pumpkin and an oven. Cut the pumpkin in half and bake it for about 45 minutes and then peel it before chopping it and pureeing it. That is how simple it is! Once that is done, all that has to be done is to strain it, so it does not make the pumpkin pie watery. Just pour it into a sieve lined with cheesecloth over a bowl and let it sit in the fridge overnight.

Now, from March to August, I have to make do with canned pumpkin puree. However, I use organic puree because I just do not know what is in the other stuff. They add things that I do not want my family and friends to eat.

instant pot pumpkin pie with whipped cream and pecans

Recipe variations and add-ins:

Sweet potato: Instead of pumpkin, use sweet potatoes and make this a sweet potato pie.
Less sugar: To cut some sugar from this recipe, replace the brown sugar with pure maple syrup.
Other cookies: Instead of gingersnaps, use graham crackers, pecan sandies, Oreos, or vanilla wafers.
No crust: For a low-carb pumpkin pie, leave out the crust completely.
Toppings: Decorate this pumpkin pie with chocolate syrup, pumpkin candies, and candy corn.

Serving suggestions:

This delicious pie can be served in other fun ways. I recommend you chill the pie for at least four hours and then serve with a dollop of whipped cream and caramel sauce. But here are some other ideas:

It would be a luscious dessert for Thanksgiving after a hearty dinner of juicy herb-roasted turkey and mashed potatoes.
To go with the turkey and pumpkin pie, try my easy recipe for moist crockpot stuffing.
A wonderful wine pairing for the flavors in this dessert is Tawny Port with its nutty smooth profile.
For more sweetness, serve a scoop of vanilla ice cream with this pie instead of whipped cream.
Alternatively, this pumpkin mousse would also be a sweet thing to scoop next to this pie.

Frequently asked questions

Why isn’t my instant pot pumpkin pie hardening?

It is possible that it is not finished cooking. If it is not set while still in the pot, leave it in for another five minutes. If it has already been removed and is not setting, let it continue to chill for several hours.
If it has chilled for at least eight hours and is not setting, it may need some thickener. Mix a tablespoon of cornstarch with two tablespoons of water until it is dissolved and then stir it into the pie and let it set for another six hours. If that does not work, serve it as pudding.

How can I fix a crumbly pie crust?

It may need more butter. Add a teaspoon of melted butter and mix it into the crust mixture and see if that helps. If not, try pouring it into a food processor. It may not have been ground fine enough. Make sure it is ground into very fine crumbs like sand. But not too finely or they will turn powdery and crumble. Then, press them firmly with the back of a spoon or a cup to apply even pressure and chill for a half hour.

Why does my pumpkin pie taste bitter?

If pumpkins were stressed during growth from irregular watering or drought, they can taste bitter. It can cause the pumpkins to produce more cucurbitacins, which are toxins that make them taste bitter to deter insects. However, they can also make humans ill too. When making homemade pumpkin puree, be sure to taste the pumpkin before using it to make sure it is not bitter.

How do I keep my cookie crust from being mushy?

First, be sure to follow the ratio of cookie crumbs to butter precisely. Using too much butter or not enough cookie crumbs can make the crust soggy. Then, pulse the cookies until they are finely crumbled but do not crush them too much to make them pasty. Do not overpack the crumbs into the pie pan and apply even pressure. Another way to prevent a soggy crust is to bake the crust at a low temperature for a few minutes and let it cool before adding the filling.

instant pot pumpkin pie slice on a plate

How to store leftovers:

Refrigerate: Refrigerate leftover pumpkin pie in a sealed container for up to three days.
Freezing: To keep it longer, wrap it in plastic and put it in a freezer-safe container. It can be frozen for up to three months. I like to cut mine into separate pieces and wrap them in plastic before putting them in freezer bags so I can get one out whenever I feel like having a piece.
Defrost: Thaw overnight in the refrigerator for the best flavor.

More Instant Pot recipes:

Recipe tips:

Always add at least one and a half cups of water to the bottom of the instant pot.
A sling is the perfect way to remove the pie pan if there are no handles on the trivet.
If you do not have a sling, make one from a long strip of aluminum foil. Simply fold it into a long strip and put it under the pie to lower it into the pot. Lay the strips on top of the foil to remove it easily when it is finished cooking.
If the pie is not finished cooking all the way, it may sink in the middle. If that happens, do not try cooking it more. Just cover it with whipped cream.
No springform pan? Place a round piece of parchment paper at the bottom of a cake pan with strips hanging out to make it easy to remove.
Pat the top of the pie with a paper towel to soak up excess moisture before topping it.