I have been trying to find a fall-themed dessert that I could make in the Instant Pot®. I came up with several ideas, but I really wanted to be able to make a simple pumpkin pie. I love this recipe for its simplicity and deliciousness. I call this recipe "weeknight pumpkin pie." While it is certainly tasty enough for Thanksgiving, you are limited by the size of the Instant Pot®. I used my7 in. spring form pan, which makes a dessert that serves 6-8 people. If you host a small Thanksgiving, then this is the perfect dessert. Otherwise, you can make it for an easy, but special weeknight dessert.
Typically, a pumpkin pie is made in a pastry crust. This type of crust will not work in a pressure cooker. Instead, I decided to treat the pumpkin pie like my cheesecake recipes. I used crushed ginger snap cookies. This resulted in an almost cake-like finished product. It was tasty.
Gingersnaps are pretty hard cookies, so to make life easier, I used my food processor to crush them. After I mixed them with butter, I pressed them into my spring form pan that I placed on a layer of paper towel, foil, and a foil sling which is used to easily remove the hot pie from the pressure cooker. I froze the crust for 15 minutes and used that time to prepare the filling. Since I don't really like cleaning up too many dishes, I gave my food processor a quick rinse and used it to blend my filling. It was so easy! After I lowered my pan into the Instant Pot®, I loosely covered the pan with foil to prevent some of the condensation from landing on top of the pie.
I have a feeling that some will wonder, "where is the whipped cream?" This is weeknight pumpkin pie, folks. Pure unadulterated pumpkin pie flavor, with a slightly less decadent presentation. Easy to enjoy all season long.
Instant Pot® Pumpkin Pie
For the crust:
20 ginger snaps, crushed
2 tablespoons melted unsalted butter
For the filling:
1/4 cup white sugar
1/4 cup brown sugar
1 cup pumpkin puree
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 cup half and half
1. Crush 20 ginger snap cookies with either a rolling pin or in the bowl of a food processor. Add in melted butter, stirring to combine.
2. Prepare a 7 inch spring form pan by setting it on a sheet of paper towel and then placing both on a sheet of foil, using the foil the wrap the outside of the pan.
3. Place the cookie and butter mixture into the spring form pan. Press evenly onto the bottom and slightly up the sides. Place in the freezer for 15 minutes.
4. Add all of the filling ingredients to a clean food processor bowl, running for about 2o seconds, until the filling in combined. Alternately, the filling can be mixed by hand in a large bowl. Pour over the prepared cookie crust.
5. Add one cup of water to the Instant Pot®. Place the trivet into the pot and lower the spring form pan, using the foil sling. Gently cover the top of the spring form with a sheet of foil. Lock the lid.
6. Set the pot to manual - high pressure for 35 minutes, making sure the lid is in the sealing position. When finished, allow the pressure to release naturally. Carefully remove the spring form pan, using the foil sling. Chill completely in the refrigerator. Serve with whipped cream, if you must.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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