Mini Pumpkin Pies can be made in the Instant Pot pressure cooker - no need to bake in an oven! These delicious mini pies are single-serve sweet treats with the flavors of pumpkin, spices like cinnamon and nutmeg, and a graham cracker crust. Perfect for Thanksgiving!
4.34 from 3 votes
Prep Time 20 minutesmins
Cook Time 15 minutesmins
Total Time 35 minutesmins
Course Dessert
Servings 6
Ingredients
Pumpkin Pie Crust
1cupgraham cracker crumbsabout 1 sleeve of crackers
½cupbrown sugar
1teaspooncinnamon
½stickbutter, melted¼ cup butter, melted
Pumpkin Pie Filling
8ozcream cheese
⅓cupheavy cream
1teaspoonvanilla extract
1egg
1egg yolk
15ozcan pureed pumpkin
1teaspoonground ginger
1teaspoonground cinnamon
1teaspoonground cloves
1teaspoonground nutmeg
pinchof salt
½cupbrown sugar
1tubwhipped cream
Instructions
To make the pie crust: In a medium bowl, mix together cracker crumbs, ½ cup brown sugar, 1 teaspoon cinnamon, and ½ stick melted butter until crumbly. Spray small ramekins with cooking spray and press graham cracker mixture into the bottom of 6 small ramekin dishes.
To make the pumpkin pie filling: In a large bowl, whisk together cream cheese, heavy cream, vanilla extract, eggs, pumpkin, spices (note: 1 tablespoon pumpkin pie spice can be used in place of spices listed), salt, and ½ cup brown sugar with a mixer until smooth. Pour mixture on top of crust in the ramekins.
Place 1 cup of water and the trivet in your Instant Pot. On top of the trivet, stack 3-4 ramekins securely. Set Instant Pot for 10 minutes on manual, high pressure setting.
Once cook cycle is over, quick release the pressure. Carefully remove ramekins and allow to cool to room temperature (or in the refrigerator if you prefer cold pumpkin pie). Top with a dollop of whipped cream. (Note: a sprinkle of cinnamon or pumpkin pie spice over the whipped cream is delicious!)