Pressure Cooker Pumpkin Pie

By Foodiewife

The main change I made from the classic Libby’s pumpkin pie filling was to reduce the evaporated milk in the recipe, since there wouldn’t be much evaporation during “baking”. I also use brown sugar instead of white sugar in my pumpkin pies for a richer flavor.

Ingredients

• Crust
• 1/2 cup crushed Pecan Sandies cookies, about 6 cookies
• 1/3 cup toasted pecans, chopped
• 2 tablespoons butter melted
• Filling
• 1/2 cup light brown sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoon pumpkin pie spice
• 1 egg, beaten
• 1 1/2 cups solid pack pumpkin
• 1/2 cup evaporated milk

Preparation

Step 1

1 egg, beaten

Directions

In a bowl combine the cookie crumbs, chopped pecans and butter. Spread evenly in the bottom and about an inch up the side of the pan. Place in the freezer for 10 minutes..

Filling: In a large bowl combine sugar, salt and pumpkin pie spice. Whisk in egg, pumpkin and evaporated milk. Pour into pie crust. Cover top of springform pan with aluminum foil.

Pour 1 cup water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling* and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn't interfere with closing the lid.

Lock the lid in place. Select High Pressure and set the timer for 35 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Remove pie and check to see if the middle is set. If not, cook an additional 5 minutes.

Yeaaaah!!! I’m so excited to try this too!! Just in time for the holiday. I have pumpkin from the garden and will pressure cook, strain and get all water out. Then make it the next day! Yumm!

I didn’t have Pecan Sandies but did have a jar of crushed gingersnap crumbs so used those instead. They’re not as dense as the shortbread cookies so I think my crust was a little skimpier, but it tastes amazing. If I use gingersnaps again, I’ll increase the amount a little just to give more crust to press on the sides. A little of the filling seeped between the bottom edge-a TINY BIT-and I think it was because the crust was thinner in those places. TOTALLY my fault. I’ll use the right cookies the next time-and oh YES there will be a next time-many more next times, I think. I also replaced the pumpkin pie spice with 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and a scant 1/4 teaspoon ground cloves-came out to be the perfect mix of spices for my taste.

Hi Kelly – yes, you can make it without a crust. I haven’t tried it, but I’ve seen others make crustless pumpkin pie in the pressure cooker.

I saw this recipe and I thought…oooo how about a pumpkin cheesecake…and I see you already have one on your site! I might have to make that for Thanksgiving. Yum! I’ve made 2 of your cheesecakes in my pressure cooker so far and both were yummy!!!!!!!!

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