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slice of instant pot sweet potato pie
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Instant Pot Sweet Potato Pie

Instant Pot Sweet Potato Pie is creamy, buttery, and tasty, on a gingersnap crust, with the most amazing sweet potato filling.
Course Dessert
Cuisine American
Keyword Instant Pot Sweet Potato Pie
Prep Time 15 minutes
Cook Time 35 minutes
NPR: 10 minutes
Total Time 1 hour
Servings 8 slices
Calories 190kcal
Author Catalina Castravet

Ingredients

Crust:

  • 1 cup crushed gingersnap cookies
  • 2 tablespoons unsalted butter melted

Filling:

  • 1/3 cup brown sugar dark or light, packed
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1 teaspoon cornstarch
  • 1 egg beaten
  • 1 1/2 cups sweet potato puree
  • 1/2 cup evaporated milk
  • Whipped cream and caramel sauce for serving
US Customary - Metric

Instructions

Crust:

  • Spray a 7-inch springform pan with nonstick cooking spray and set it aside.
  • In a small bowl, combine the crust ingredients and press the mixture evenly into the bottom and an inch up the sides of the prepared pan.
  • Chill in the freezer for 10-15 minutes.

Filling:

  • In the meantime, in a large bowl, combine the sugar, salt, cornstarch, and cinnamon, nutmeg, ginger.
  • Whisk in the egg, sweet potato puree, and evaporated milk. Mix until smooth.
  • Pour the mixture into the prepared pie crust.
  • Cover the top of the springform pan with aluminum foil tightly.
  • Add 1 ½ cup of water to the inner pot of the pressure cooker, and place a trivet on the bottom.
  • Use an aluminum sling or if your trivet has handles, lower the pan onto the trivet on the pot.

Pressure Cook:

  • Lock the lid and point valve to sealing. Pressure cook on High Pressure for 35 minutes.
  • Next, release pressure naturally for 10 minutes, then release the remaining pressure with a quick release, by opening the valve.
  • Check if the pie is done, the middle is not set, pressure cook for an additional 5 minutes.

Cool and serve:

  • Remove the aluminum foil cover and place the pan on a wire rack to cool.
  • After that, cover with plastic wrap and refrigerate for at least 6-8 hours or overnight.
  • Garnish whipped cream and chopped pecans, before serving.
  • Drizzle each slice with caramel sauce.

Nutrition

Calories: 190kcal | Carbohydrates: 33g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 289mg | Potassium: 322mg | Fiber: 2g | Sugar: 17g | Vitamin A: 10209IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 1mg