Pumpkin Pecan Pie in Your Pressure Cooker
This delicious pumpkin pecan pie combines a smooth pumpkin custard filling with a crunchy pecan topping, finished perfectly using a pressure cooker for tender texture and deep flavor. Perfect for fall and holiday gatherings!
Ingredients
Ingredients
- 1 9-inch store-bought crust or your own lard and butter pie crust use half the recipe if making your own
- 1 large egg for the pumpkin-pie filling
- 1/2 cup unsweetened canned or fresh pumpkin purée for rich pumpkin base
- 1/4 cup granulated sugar to bring the sweet balance
- 1/3 cup heavy cream adds smoothness to the mix
- 1 3/4 teaspoons pumpkin pie spice star flavor blend
- 1/2 teaspoon vanilla extract gives a little warmth
- a pinch kosher salt to brighten flavors
- 2 large eggs for the custard goodness and pecan topping
- 1/4 cup dark brown sugar adds deep caramel notes
- 1/2 cup dark corn syrup helps pecan topping stick and shine
- 2 tablespoons unsalted butter melted for richness
- 1/2 teaspoon vanilla extract for extra flavor hit
- 1/8 teaspoon kosher salt to balance the pecan mix
- 3/4 cup chopped pecans crunchy star topping
Instructions
Instructions
- Preheat your oven to 350 degrees F. Place your pie crust into a 9-inch pie dish and set it aside.
- In a mixing bowl, whisk together pumpkin purée, granulated sugar, heavy cream, pumpkin pie spice, vanilla extract, and a pinch of kosher salt until smooth.1/2 cup unsweetened canned or fresh pumpkin purée, 1/4 cup granulated sugar, 1/3 cup heavy cream, 1 3/4 teaspoons pumpkin pie spice, 1/2 teaspoon vanilla extract, a pinch kosher salt
- In a separate bowl, beat the three large eggs then mix into the pumpkin mixture well.2 large eggs
- Pour the pumpkin filling into the pie crust evenly. Sprinkle dark brown sugar evenly over the top.1/4 cup dark brown sugar
- Bake the pie in the preheated oven for 50 to 60 minutes until filling is set and knife comes out clean near the center. Remove and cool completely on a wire rack.
- Put some water in the bottom of your pressure cooker pot, place the wire rack inside, set the cooled pie on the rack, close the lid, and steam pressure cook for a quick finish. Use natural release.
- For the pecan topping, whisk the 2 large eggs and dark brown sugar until combined. Add dark corn syrup, melted butter, vanilla extract, kosher salt and whisk until homogeneous. Stir in chopped pecans.2 large eggs, 1/4 cup dark brown sugar, 1/2 cup dark corn syrup, 2 tablespoons unsalted butter, 1/2 teaspoon vanilla extract, 1/8 teaspoon kosher salt, 3/4 cup chopped pecans
- After 20 minutes of baking the pumpkin layer, spoon the pecan topping over it and bake for another 30 minutes or until crust is golden and filling set. Then allow pie to cool before serving.
Notes
Protect the crust using a pie shield or foil ring if browning too quickly. Be gentle when adding pecan topping to avoid sinking. Make pie crust in advance and freeze if desired. Store leftovers wrapped in fridge for 3-4 days or freeze for longer. Reheat gently for best texture.