Instant Pot Pressure Cooker Pumpkin Pie with Brown Butter Crust
A creamy pumpkin pie with warm spices and a rich brown butter cookie crust, made entirely in the Instant Pot for foolproof results. The pressure cooking method creates an incredibly smooth, custard-like texture while preventing the typical cracking issues of oven-baked pies. Perfect for fall gatherings or when oven space is limited, this version uses easily accessible canned pumpkin and evaporated milk for consistent results. The brown butter adds a nutty depth to the cookie crust that pairs beautifully with the spiced pumpkin filling.
Ingredients
- 1 ½ cups cookie crumbs, approximately 16 cookiesgraham cracker crumbs1:1gluten-free
Use gluten-free cookies for celiac-safe version
- 6 tablespoons butter, melted or browned
- 1 tablespoon maple syrup
- ½ teaspoon fine sea salt
- 1 15-ounce can pumpkin puree
- 1 5-ounce can evaporated milk
- 2 eggsflax eggs2 flax eggsveganeggs-free
Mix 2 tbsp ground flaxseed with 6 tbsp water, let sit 15 minutes
Full guide → - ⅓ cup dark brown sugar, packed
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit and line a 7-inch springform pan with parchment paper
- 2
Pulse cookies in food processor until fine crumbs form, or crush in sealed bag with rolling pin
- 3
Melt butter in small saucepan over low to medium heat, swirling until nutty aroma develops and brown flecks appear in foam
- 4
Combine cookie crumbs with brown butter, maple syrup, and salt until mixture holds together
- 5
Press crust mixture into prepared springform pan and bake for 10 minutes
- 6
Whisk together pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger, and salt until completely smooth
- 7
Remove baked crust from oven and cool for 5 minutes before adding filling
- 8
Pour filling over cooled crust
- 9
Add 1 cup water to Instant Pot and place trivet with handles unfolded
- 10
Set pie on trivet and pressure cook on high for 40 minutes with natural release
- 11
After 10 minutes natural release, quick-release remaining pressure and remove pie
- 12
Cool at room temperature for one hour, then refrigerate for at least 4 hours or overnight
Tips
Brown the butter until it develops a nutty aroma and brown flecks for deeper flavor in the crust
Use an immersion blender for ultra-smooth filling and to prevent lumps in the custard
Cool completely before slicing to prevent filling from being too soft and messy
Good to Know
Refrigerate covered for up to 4 days
Can be made 1-2 days ahead, improves with overnight chilling
Serve chilled with whipped cream or vanilla ice cream
Common Mistakes
Don't skip cooling time to avoid runny filling when sliced
Use natural release to prevent filling from curdling or cracking
Substitutions
Dairy-Free Swaps
Vegan Options
Mix 2 tbsp ground flaxseed with 6 tbsp water, let sit 15 minutes
Full guide →Gluten-Free Swaps
FAQ
Can I use fresh pumpkin instead of canned?
Yes, use 1 3/4 cups roasted and pureed fresh pumpkin. Make sure it's well-drained to avoid excess moisture affecting texture.
What if I don't have a springform pan?
Use any 7-8 inch round pan that fits in your Instant Pot. Line with parchment for easy removal.
How long will this keep in the refrigerator?
Properly stored and covered, the pie will keep for up to 4 days in the refrigerator while maintaining good texture.