Instant Pot Spiced Pumpkin Custard Pie

Name: Instant Pot Spiced Pumpkin Custard Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 sheet (9-inch / 23 cm) (1 sheet) store-bought unbaked pie crust, pressed into a 9-inch springform pan, edges crimped, pre-baked 8 minutes at 375°F (190°C) and cooled; 1½ cups (360 g) pure pumpkin puree, no prep needed; 1 cup (240 ml) heavy cream, room temperature; 3 whole large eggs, room temperature; ¾ cup (150 g) packed light brown sugar, no prep needed; 1½ teaspoon (3 g) ground nutmeg, no prep needed; 1 teaspoon (2½ g) ground cinnamon, no prep needed; ½ teaspoon (1 g) ground ginger, no prep needed; ¼ teaspoon (½ g) ground cloves, no prep needed; ½ teaspoon (3 g) kosher salt, no prep needed; 1 teaspoon (5 ml) pure vanilla extract, no prep needed; 1½ cups (360 ml) water, for the Instant Pot

From the MyKitchenBank Kitchen

A silky pumpkin custard pie made entirely in your Instant Pot. The crust bakes while the spiced custard filling sets under pressure, producing a creamy, flan-like texture with warm autumn spices. Ready in under an hour, this modern take on a classic delivers bakery-quality results without a traditional oven.

Prep: 15 min
Cook: 30 min
Wait: 35 min
Total: 1 hr 20 min
Makes: One 9-inch (23 cm) pie (8 slices)

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Ingredients

8 servings

1 sheet (9-inch / 23 cm) (1 sheet) store-bought unbaked pie crust, pressed into a 9-inch springform pan, edges crimped, pre-baked 8 minutes at 375°F (190°C) and cooled
1½ cups (360 g) pure pumpkin puree, no prep needed
1 cup (240 ml) heavy cream, room temperature
3 whole large eggs, room temperature
¾ cup (150 g) packed light brown sugar, no prep needed
1½ teaspoon (3 g) ground nutmeg, no prep needed
1 teaspoon (2.5 g) ground cinnamon, no prep needed
½ teaspoon (1 g) ground ginger, no prep needed
¼ teaspoon (0.5 g) ground cloves, no prep needed
½ teaspoon (3 g) kosher salt, no prep needed
1 teaspoon (5 ml) pure vanilla extract, no prep needed
1½ cups (360 ml) water, for the Instant Pot

Equipment (7)

Instant Pot (6-quart or larger)
9-inch (23 cm) springform pan (must fit inside the Instant Pot)
Trivet or steamer rack
Large mixing bowl
Whisk
Fine-mesh sieve
Instant-read thermometer

Steps

Before you start

Pre-bake the pie crust in a 9-inch springform pan at 375°F (190°C) for 8 minutes, then let cool slightly
Have all filling ingredients at room temperature
Read the full recipe—timing includes pressure cooking and natural release

1
Whisk the custard filling
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, nutmeg, cinnamon, ginger, cloves, salt, and vanilla until the spices are fully incorporated and the mixture is smooth.
- In a separate smaller bowl, whisk the eggs until light and frothy (about 1 minute), then add the heavy cream and whisk again.
- Pour the egg-cream mixture into the pumpkin mixture and whisk until fully combined and no streaks remain.
- Pass the entire custard through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a silky texture.
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Ready when: Custard is completely smooth, homogeneous, and pale orange with no visible spice lumps
Tip: Sieving the custard is crucial—it removes air bubbles and any undissolved sugar, guaranteeing a silky, flan-like texture.
2
Pour custard and seal Instant Pot
- Carefully pour the strained custard into the pre-baked crust in the springform pan.
- The custard should come to about ½ inch (1.3 cm) below the rim.
- Pour 1½ cups (360 ml) of water into the Instant Pot's inner pot, then insert the trivet.
- Carefully lower the springform pan onto the trivet, making sure it sits level and doesn't touch the sides of the pot.
- Close the lid and set the vent to 'sealing'.
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Ready when: Pan is level on the trivet and lid seals with a click
Tip: If the custard is deeper than ½ inch below the rim, you've overfilled—pour off ¼ cup and save it to serve on the side.
3
Pressure cook the pie
- Set the Instant Pot to high pressure for 15 minutes.
- The pot will take about 5 minutes to come to pressure.
- Once the cooking cycle completes, let the pressure release naturally for 10 minutes (do not use quick release, as the custard may crack).
- Then turn the vent to 'venting' to release any remaining pressure.
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Ready when: Instant Pot shows 'LO|BEEP' signal and pressure indicator is down; custard is barely set (it will continue to set as it cools)
Tip: Patience with natural release prevents the custard from cracking. Do not rush to open the lid—a gentle release protects the texture.
4
Cool the pie gradually
- Carefully remove the springform pan from the Instant Pot using oven mitts (the pan will be very hot).
- Place it on a wire cooling rack and let the pie rest, uncovered, at room temperature for 15 minutes.
- This gradual cooling step is critical—avoid sudden temperature swings.
- After 15 minutes, move the pie to the refrigerator and chill for at least 2 hours (or up to overnight) until the custard is completely set and cold.
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Ready when: Pie is completely cold and the custard jiggles only slightly when gently shaken—it holds its shape
Tip: Chilling overnight allows the flavors to deepen. The pie actually tastes better the next day.
5
Unmold and serve
- Run a thin knife around the inside edge of the springform pan to loosen the crust.
- Unlock the springform clasp and carefully remove the ring.
- If desired, slide a thin offset spatula under the pie to separate it from the pan base, or serve it on the base—either works.
- Let the pie sit at room temperature for 10 minutes before slicing to bring out the spice flavors.
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Ready when: Pie slides freely from the pan and custard cuts cleanly without cracking
Tip: Wipe your knife clean between slices with a warm, damp cloth for neat, attractive portions.

Good to know

Tips

The key to a creamy custard is the sieve—don't skip it. It removes air bubbles and ensures a smooth, flan-like texture without cracks.
Room-temperature eggs and cream mix more smoothly into the pumpkin base, creating a homogeneous filling that cooks evenly.
Your Instant Pot's 'natural release' is not optional here. Quick release causes the custard to crack and weep. Patience is flavor.
A 9-inch springform pan fits snugly in most 6-quart Instant Pots. Test your fit before beginning—if it's too tight, use an 8-inch pan instead and reduce cooking time to 12 minutes.

Make ahead

The pie can be made 1 day ahead. After chilling, cover tightly with plastic wrap and refrigerate. The flavors actually deepen overnight. Do not freeze; the custard texture will break down upon thawing.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days, covered loosely. Freezer: not recommended. To reheat a cold slice, place on a plate and let sit at room temperature for 15 minutes, or warm gently in a 250°F (120°C) oven for 8–10 minutes.

Substitutions

heavy cream → evaporated milk (unsweetened). Use the same amount. The pie will be slightly less rich but still silky. Evaporated milk's creaminess mimics heavy cream's texture.
packed light brown sugar → granulated white sugar plus 1 tablespoon molasses. Use ¾ cup white sugar + 1 tablespoon molasses. This replicates brown sugar's depth. Whisk them together to dissolve.
store-bought unbaked pie crust → homemade pie dough or graham cracker crust. Either works. Pre-bake homemade dough for 10 minutes at 375°F (190°C); pre-bake graham cracker crust for 5 minutes. Both must cool before filling.
pure pumpkin puree → butternut squash puree (roasted and processed). Use the same amount. Squash yields a slightly nuttier, deeper flavor and slightly firmer custard.