📝 About This Recipe
Unlock the secret to the most incredibly smooth, crack-free pumpkin pie filling by using the gentle, moist heat of your Instant Pot. This recipe transforms humble pumpkin purée into a decadent, spiced custard with deep notes of maple and warm ginger, bypassing the dry edges often found in oven-baked versions. Perfect as a crustless pudding or a foolproof base for your favorite tart shell, it’s the ultimate autumn comfort food made effortless.
🥗 Ingredients
The Pumpkin Base
- 15 ounces Pumpkin Purée (pure canned pumpkin, not pumpkin pie mix)
- 3/4 cup Heavy Cream (cold)
- 1/4 cup Whole Milk
Sweeteners and Binding
- 3 pieces Large Eggs (at room temperature)
- 1/2 cup Light Brown Sugar (packed)
- 2 tablespoons Pure Maple Syrup (Grade A Amber recommended)
- 1 teaspoon Cornstarch (helps stabilize the custard)
Spices and Aromatics
- 1 1/2 teaspoons Ground Cinnamon (Saigon cinnamon for extra punch)
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/8 teaspoon Ground Cloves (just a pinch)
- 1/2 teaspoon Fine Sea Salt
- 1 teaspoon Vanilla Extract (pure Madagascar vanilla)
For the Instant Pot
- 1 1/2 cups Water (for the bottom of the pot)
👨🍳 Instructions
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1
Prepare your cooking vessel: Lightly grease a 7-inch round springform pan or a heat-proof ceramic dish that fits comfortably inside your Instant Pot.
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2
In a large mixing bowl, whisk the 3 room-temperature eggs with the light brown sugar and maple syrup until the mixture is smooth and slightly pale.
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3
Add the pumpkin purée to the egg mixture, whisking vigorously until no orange lumps remain and the color is uniform.
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4
Sift in the cornstarch, cinnamon, ginger, nutmeg, cloves, and salt. Whisking after sifting ensures the spices are evenly distributed without clumping.
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5
Slowly pour in the heavy cream, whole milk, and vanilla extract. Stir gently with a spatula to combine without creating too many air bubbles, which can cause the filling to puff and then collapse.
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6
Pour the custard mixture into your prepared pan. Tap the pan gently on the counter several times to release any trapped air bubbles.
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7
Cover the pan tightly with aluminum foil. This prevents excess moisture from the steam from dripping onto the surface of your filling.
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8
Pour 1.5 cups of water into the inner pot of the Instant Pot and place the steam rack (trivet) inside.
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9
Carefully lower the pan onto the trivet using a foil sling or the trivet handles. Secure the lid and set the valve to the 'Sealing' position.
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10
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 35 minutes.
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11
When the cooking time is complete, allow the pressure to release naturally for 15 minutes before venting any remaining steam.
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12
Carefully remove the pan and take off the foil. The center may still look slightly jiggly, but it will firm up as it cools.
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13
Let the filling cool to room temperature on a wire rack, then refrigerate for at least 4 hours (preferably overnight) before serving or transferring to a pre-baked pie shell.
💡 Chef's Tips
Always use plain pumpkin purée, not 'Pumpkin Pie Filling' which already contains sugar and spices. To avoid a 'rubbery' texture, ensure your eggs are at room temperature so they emulsify properly with the fats. If you notice moisture on top after cooking, gently dab it away with a paper towel while the filling is still warm. For an ultra-smooth professional finish, pass the entire liquid mixture through a fine-mesh sieve before pouring it into the pan. If using this as a pie filling, ensure your pre-baked crust is completely cool before adding the chilled custard to prevent sogginess.
🍽️ Serving Suggestions
Serve chilled with a generous dollop of homemade bourbon-infused whipped cream. Sprinkle a thin layer of turbinado sugar on top and use a kitchen torch to create a 'Pumpkin Brûlée'. Pair with a warm cup of spiced chai tea or a nutty Amaretto liqueur. Top with toasted salted pecans or pepitas for a necessary crunch to contrast the silky texture. Serve alongside a scoop of vanilla bean ice cream and a drizzle of salted caramel sauce.