Perfect Pumpkin Pie


  • 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
  • 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.
Previous Next