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Instant Pot Pumpkin Pie
Course
Dessert
Cuisine
American
Keyword
Instant Pot Pumpkin Pie, milk, pecan cookies, Pumkin
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
Calories
110
kcal
Author
Corrie
Ingredients
½
cup
pecans cooikes
crushed
2
tablespoon
butter
⅓
cup
pecans
toasted
½
cup
sugar
light brown
1 ½
cups
solid pack pumkin
1.2
teaspoon
vanilla extract
1
egg
1 ½
teaspoon
pumkin spice
½
cup
evaporated milk
salt
to tastet
Instructions
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.
In the bowl of a stand mixer, add the 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.
Nutrition
Calories:
110
kcal
|
Carbohydrates:
15
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
26
mg
|
Sodium:
29
mg
|
Potassium:
79
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
76
IU
|
Vitamin C:
1
mg
|
Calcium:
52
mg
|
Iron:
1
mg