Pumpkin Pie: A Rich and Spiced Autumn Favourite
Embrace the comforting flavours of autumn with a homemade pumpkin pie made effortlessly in your Instant Pot. This classic dessert, known for its smooth and spiced filling, is perfect for any fall gathering or as a sweet treat to enjoy all season long. The Instant Pot ensures a perfectly set, creamy filling while saving you time in the kitchen, allowing you to focus on enjoying the delicious results.
Made with a blend of aromatic spices like cinnamon, nutmeg, and ginger, combined with the natural sweetness of pumpkin, this pie delivers a perfect balance of flavours in every bite. The Instant Pot’s precise temperature control helps to achieve a velvety-smooth texture without the risk of overcooking, ensuring a flawless pumpkin pie every time. Whether you’re preparing it for a family dinner or a special occasion, this pie is sure to be a crowd-pleaser.
Top your pumpkin pie with a dollop of freshly whipped cream or a sprinkle of cinnamon for that extra touch of indulgence. This easy-to-make, flavourful dessert brings the warmth and richness of autumn to your table, making it a must-try for any pumpkin pie lover.
Prep Time:
10 mins
Cook Time:
50 mins
Servings:
6-8
Product:
Instant Pot
Ingredients
- 115 g finely crushed shortbread cookies
- 35 g toasted pecans
- 2 tbsp butter
- 340 g canned pumpkin puree
- 118 ml evaporated milk
- 180 g brown sugar
- 1 egg
- 1 1/2 tsp Pumpkin Pie Spice
- 1/2 tsp Vanilla
- 1/2 tsp salt
- 237 ml Water
- Whipped cream for serving
Instructions
- Coat the inside of a 7 inch springform pan with nonstick spray
- In a small bowl, thoroughly combine Crust Mixture ingredients. Press evenly into the bottom of the springform pan and about 3/4 inch up the sides. Place in freezer for at least 10 minutes to set.
- In a large bowl, thoroughly combine Filling Mixtureingredients. Pour over pie crust and cover with aluminium foil.
- Pour one cup of water in the Instant Pot and insert the steam rack. Using a foil sling, carefully lower the bundt pan on to the steam rack.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 30 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Check the pie to see if the middle is set. The center should be wobbly, but not liquidy. If not, cook on PRESSURE COOK for an additional 5 minutes and quick-release again.
- Carefully remove the pan from the pot to a cooling rack. When completely cool, cover with plastic wrap and refrigerate for at least 4 hours.
- Once cooled, carefully release sides of springform pan. Serve with whipped cream, sprinkle with additional crushed cookies.