Perfect Pumpkin Pie

There is always room for dessert when this scrumptious pie is served.

Pumpkin pie with whipped cream dollup on white plate with fork


Crust Mixture

1/2 cup finely crushed shortbread cookies plus additional for garnish
1/3 cup toasted pecans finely chopped
2 tbsp butter melted

Filling Mixture

1-1/2 cups canned pumpkin puree
1/2 cup evaporated milk
1/2 cup brown sugar
1 egg beaten
1-1/2 tsp Pumpkin Pie Spice
1/2 tsp Vanilla
1/2 tsp salt

Perfect Pumpkin Pie

1 cup water
Whipped cream for serving optional



  1. Coat the inside of a 7-inch springform pan with nonstick spray

  2. In a small bowl, thoroughly combine Crust Mixture ingredients. Press evenly into the bottom of the springform pan and about 3/4 inch up the sides. Place in freezer for at least 10 minutes to set.

  3. In a large bowl, thoroughly combine Filling Mixture ingredients. Pour over pie crust and cover with aluminium foil.

  4. Pour one cup of water in the Instant Pot and insert the steam rack. Using a foil sling, carefully lower the bundt pan on to the steam rack.

  5. Secure the lid, making sure the vent is closed.

  6. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 30 minutes.

  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.

  8. Check the pie to see if the middle is set. The center should be wobbly, but not liquidy. If not, cook on MANUAL or PRESSURE COOK for an additional 5 minutes and quick-release again.

  9. Carefully remove the pan from the pot to a cooling rack. When completely cool, cover with plastic wrap and refrigerate for at least 4 hours.

  10. Once cooled, carefully release sides of springform pan. Serve with whipped cream, sprinkle with additional crushed cookies.


Prep Time: 10 minutes

Cooking Time: 50 minutes

Servings: 6 -8 servings

By: Chop Secrets