How To Make Instant Pot Pumpkin Pie Recipe
Creamy and decadent pumpkin pie made in an Instant Pot. Perfect for a cozy fall dessert!
Serves:
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 9-inch pie crust
Instructions
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In a large bowl, whisk together pumpkin puree, heavy cream, sugar, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
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Pour pumpkin mixture into the pie crust.
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Cover the pie with aluminum foil and place it on a trivet in the Instant Pot.
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Add one cup of water to the Instant Pot and close the lid, ensuring the valve is set to “sealing”.
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Set the pressure cook setting to high for 30 minutes.
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Once the cooking time is up, let the pressure release naturally for 10 minutes before doing a quick release.
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Carefully remove the pie from the Instant Pot and let cool at room temperature for at least 30 minutes before slicing and serving.
Nutrition
- Calories : 486kcal
- Total Fat : 26g
- Saturated Fat : 12g
- Cholesterol : 139mg
- Sodium : 416mg
- Total Carbohydrates : 59g
- Dietary Fiber : 3g
- Sugars : 34g
- Protein : 6g
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