Instant Pot Pumpkin Pie
- 1/2 cup pecans cooikes crushed
- 2 tbsp butter
- 1/3 cup pecans toasted
- 1/2 cup sugar light brown
- 1 1/2 cups solid pack pumkin
- 1.2 tsp vanilla extract
- 1 egg
- 1 1/2 tsp pumkin spice
- 1/2 cup evaporated milk
- salt to tastet
Depending on an instant pot size, select a cheesecake pan.
Mix together butter, cookies and pecans in a food processor.
Take a spring foam pan and gently grease it with butter.
Press the mixture on the bottom, there is a 1 inch high mixture on the sides.
Beat the cream cheese in stand mixer, add remaining ingredients and make a creamy and smooth mixture.
Pour the mixture evenly on the crust.
Add 2 cups of water in an instant pot and place the trivet.
Cover the pan with foil and place it over the trivet.
Cook on manual “high” pressure for 35 minutes.
Serve it with whipped cream.
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