Perfect Pumpkin Pie

By: Chop Secrets

Perfect Pumpkin Pie
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 6 - 8 servings, brown sugar, butter, canned pumpkin puree, contributed, cook 50 min, dessert, dessert recipe, easy, egg, evaporated milk, finely crushed shortbread cookies, instant pot dessert, instant pot dessert recipe, instant pot pumpkin, instant pot pumpkin pie, instant pot recipe, modern, prep 10 min, pressure cook, pressure cooker recipes, pumpkin pie, pumpkin pie spice, salt, toasted pecans, vanilla, water, whipped cream for serving

prep icon Prep Time
10 min
cook icon Cook Time
50 min

serving icon Servings
6 - 8 servings
Ingredients
  • 1/2 cup finely crushed shortbread cookies
  • 1/3 cup toasted pecans
  • 2 tbsp butter
  • 1 1/2 cups canned pumpkin puree
  • 1/2 cup evaporated milk
  • 1/2 cup brown sugar
  • 1 egg
  • 1 1/2 tsp Pumpkin Pie Spice
  • 1/2 tsp Vanilla
  • 1/2 tsp salt
  • 1 cup 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 Mixture ingredients. 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 MANUAL or 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 MANUAL or 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.
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