Instant Pot Sweet Potato Pie

One of the main headaches when I have to cook a big Thanksgiving feast is the oven space. Making Instant Pot Sweet Potato Pie solves that problem for me, and it makes the holiday prep time stress-free. The pie always turns out creamy, buttery, and tasty, on a gingersnap crust, with the most amazing sweet potato filling. In fact, this one will surely give pumpkin pie a run for its money!

And if you are looking for more sweet potato recipes, I recommend this quick and easy Instant Pot Sweet Potatoes. This Instant Pot Sweet Potato Casserole recipe is divine and always a hit with everyone who tries it. You may also enjoy this warm and inviting Instant Pot Sweet Potato Soup; I usually serve it as a meal starter.

I am a big planner, especially when it comes to cooking for a lot of people. I usually make Instant Pot Sweet Potato Pie one or two days in advance, and while it’s in the oven, I bake these Pumpkin Cheesecake Bars. This way, I have two desserts ready for the holiday table, and the oven and Instant Pot are on the actual day, which means I can use both to cook the turkey and the side, without having to worry about dessert.

Why you will love this recipe 

• Pie in minutes: I can cook a homemade pie in 35 minutes with the Instant Pot! This recipe makes it simple.   
• No need to turn on the oven: Whether I need the oven for other things or don’t want to heat the house, I don’t need it for this pie. This is entirely made in the Instant Pot. 
• One pot for easy cleanup: Since it is all made in the Instant Pot, I don’t have to worry about having a bunch of pots and pans. Even with a dishwasher, I appreciate fewer dishes.
• No water bath: There is no need for one with an Instant Pot. It is essentially a steam chamber in its own right because it cooks with moisture. 

What you will need

For the crust

• Dry ingredients: Crushed gingersnap cookies have their own built-in spices and crush easily into smooth, fine crumbs.
• Wet ingredients: Melted butter coats the crumbs evenly, holding the crust together firmly. I use unsalted butter so I can control the amount of saltiness in my pie.  

For the filling

• Wet ingredients: Sweet potato puree ensures a smooth, velvety custard without any stringy fibers. Evaporated milk provides a thick filling and caramelized texture. Eggs are a binder that holds everything together and adds rich flavor.
• Dry ingredients: I add a bit of cornstarch to thicken the filling and absorb excess moisture released by the other ingredients during cooking. 
• Seasonings: Besides salt, I also add cinnamon for a sweet warmth. Nutmeg adds a nutty flavor that goes so well with cinnamon. I also add ground ginger for a slightly peppery heat.

How to prepare

Prepare the crust: I spray a 7-inch springform pan with baking spray and set it aside while I mix the crumb ingredients in a small bowl. Then, I press the crumbs into the bottom and about an inch up the sides of the pan. The pan goes into the freezer for 15 minutes to chill while I prepare the filling. 

Make the filling: Now, I mix the sugar, salt, cornstarch, nutmeg, cinnamon, and ginger in a large bowl. Then, I whisk in the evaporated milk, sweet potato puree, and egg until smooth. This all goes into the prepared pie crust after it is chilled. 

Place the pan: I cover the pan with aluminum foil, pour 1½ cups of water into the pot, and place a trivet inside. The pie pan goes on top of the trivet. I use a trivet with handles to lower my pan into the pot. If yours doesn’t have handles, use an aluminum foil sling to lower the pan onto the trivet so it can easily be removed without burning yourself. 

Lock and cook: Next, I lock the lid and seal the pot, cooking it for 35 minutes on high. I let it release naturally for 10 minutes before releasing the remaining pressure manually by opening the valve. I check whether the pie is set. If not, I cook for an additional 5 minutes. 

Cool and chill: Afterward, I remove the foil and place the pan on a wire rack to cool for at least an hour. Once it is cool, I chill it for at least 6 hours or overnight. 

Garnish and serve: I garnish it with my favorite toppings before serving. 

Expert tip

Fresh vs canned sweet potato puree

The difference between canned sweet potato puree and homemade is what it contains. When I make it at home, it only has sweet potatoes. When I get them in a can, it contains sugar, preservatives, and even artificial flavors. Some varieties also contain butter, cinnamon, sodium, and corn syrup. Enough said, right? The puree is easy to make. Just pop the potatoes in the oven, microwave, Instant Pot, or air fryer, or boil them. Then blend them up for pure, simple flavor.

More tips to consider:

• Be sure to cover the pan with foil to keep condensation from getting into the pie. 
• Lower the pie pan onto the trivet using a sling or foil to prevent burning your hands. 
• Don’t have a trivet? Use a steamer basket.
• Don’t have a springform pan? Just line a cake pan with parchment paper.
• Make sure the pan is not touching the water. 

Recipe variations and add-ins:

• Different cookies: Instead of gingersnap cookies, try this with a different kind of cookie, like shortbread, vanilla wafers, Biscoff, or butter cookies. Or save time using a prepared graham cracker cookie crust. 
• Maple flavor: To give the pie a sweet maple flavor, add 2 tablespoons of syrup to the mixture. 
• Boozy pie: Give your pie a bit of boozy flavor with some butter rum, brandy, or bourbon extract. This is a favorite with my adult friends. 
• Add streusel: After the pie is chilled, mix a pecan streusel with pecans, flour, brown sugar, and butter to top the pie for a crunchy, sweet topping. 
• Make it spicy: Some of my southern friends insist on a spicy sweet potato pie. For this, I add a pinch of crushed red pepper flakes whisked into the mixture. It isn’t too spicy, but it definitely has a bite!

Serving suggestions:

This sweet potato pie is best served with a Southern meal in my home! One of my favorites is this one-pot shrimp creole, which is perfectly spicy and easy to make with just a handful of ingredients. It takes me less than an hour to make it, and my family absolutely loves it! Served with my Southern cornbread to soak up the delicious broth, that is all I need for a comforting meal!

This Instant Pot Jambalaya is another Southern dish that I like to serve with this pie. It is full of meats like chicken, sausage, and shrimp, as well as rice, bell peppers, celery, onions, and garlic. Seasoned with Creole seasoning, cayenne pepper, thyme, rosemary, and oregano, this dish is packed with flavors. Last but not least, my homemade fried chicken has a flavorful, crispy crust that locks in the juices, keeping the meat nice and tender. And it’s so easy to make with just a few ingredients!

How to store leftovers:

• Refrigerate: Leftover pie can be stored in an airtight container in the fridge for up to 5 days.  
• Freezing: I freeze my leftovers in individual slices wrapped in plastic and placed in freezer bags.   
• Defrost: I thaw frozen slices overnight in the fridge before serving them. 

Frequently asked questions

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