Instructions

• Preheat your oven to 350°F. Mix brown sugar, flour, butter, and chopped pecans until crumbly to make the streusel topping. Set aside.
• Beat the softened cream cheese, granulated sugar, vanilla, and 1 egg until creamy smooth. Spread this layer evenly at the bottom of your deep dish pie crust.
  1 package cream cheese, 1/4 cup granulated sugar, 1/2 teaspoon vanilla, 1 egg egg
• In another bowl, mix canned pumpkin, half and half, brown sugar, 2 eggs, pumpkin pie spice, and salt until well blended. Gently pour this pumpkin mixture over the cream cheese layer.
  1 1/4 cups canned pumpkin, 1 cup half and half, 1/2 cup brown sugar, 2 eggs eggs, 2 teaspoons pumpkin pie spice, 1/2 teaspoon salt
• Sprinkle the streusel topping evenly over the top, covering the pie’s surface.
  3 tablespoons brown sugar, 3 tablespoons flour, 2 tablespoons butter, 3/4 cup chopped pecans
• Place a trivet or similar item in your pressure cooker to keep the pie elevated. Add water to the recommended broth depth to create steam without wetting your pie crust.
• Set the pie on the trivet, seal the lid, ensure the float valve is down, and cook on high pressure for about 40 minutes. Watch steam cues as the cooker pressurizes.
• Allow a natural release to avoid cracking, then carefully remove the pie and let it cool completely before slicing for best flavor and texture.