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Instant Pot Pumpkin Pie Bites

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Serve up these Instant Pot pumpkin pie bites this holiday season! These bite-size pumpkin pies are an absolute delight. Graham cracker crust with tender pumpkin pie flavor that melts in your mouth. Grab your Instant Pot and egg bite molds and let’s get to cooking.

Instant Pot Pumpkin Pie Bites

Instant Pot Pumpkin Pie Bites

Serve up these Instant Pot pumpkin pie bites this holiday season! These bite-size pumpkin pies are an absolute delight. Graham cracker crust with tender pumpkin pie flavor that melts in your mouth. Grab your Instant Pot and egg bite molds and let’s get to cooking.

These Instant Pot Pumpkin Pie Bites are seriously the best thing ever!!! These delicious little bites happened by pure experiment.  One of my best bits of advice is to be creative with your instant pot.  Do not be afraid to try ideas, that you think may work, sometimes the results are delicious and other times you may have a fail. I was recently testing out new recipes that can be made in egg bite molds.  My first test recipe was a fail and I was definitely a little bummed out but these Instant Pot Pumpkin Pie Bites made up for my previous disappointment.

Instant Pot Pumpkin Pie Bites

Easy Instant Pot Pumpkin Pie Bites

One of my absolute favorite parts of the fall season are the scents that come along with it. I adore the smell of cinnamon and pumpkin spice.  Bring on the baking! I could not have been more pleased when my natural release filled my house with the most delicious smells.

These pumpkin pie bites are like homemade pumpkin pies that are in bite-size form. They are the perfect addition to add to your holiday parties as an appetizer. The egg bite molds work great at holding that round shape. Top with some whipped cream and a sprinkle of cinnamon and serve up these adorable bites.

Before you finish cooking your egg bites watch this egg bite mold cleaning hack video. 

Instant Pot Pumpkin Pie Bites

Health Benefits of Pumpkin

Canned pumpkin puree is like gold. Not only can you use it for sweet fall recipes, but you can also take the savory route and use it as a base for a pasta dish and more. Pumpkin is packed full of nutrients and vitamins that are great to fuel and protect our bodies. I wanted to share some of the health benefits of that canned pumpkin you are buying!

This is a great way to sneak in some added nutrients into your child’s diet, as well as yours.

Instant Pot Pumpkin Pie Bites

Antioxidants

Pumpkin has beta-carotene which is very powerful! Most orange veggies that have this bold color carry the beta-carotene antioxidant. This is said to help ward off certain types of cancer, protect against heart disease, delay your aging,  and help with asthma.

Fiber

Fiber is a must for our bodies, and most of us don’t get enough daily fiber in our diets. Fiber is great for regulating our bodies, helping with digestion, and fiber helps slow your sugar absorption into the blood. Canned pumpkin has over 7 grams in a can of pumpkin, which is amazing.

Immune Booster

This orange beauty is great at giving our body a little kick in immunity. Packed with vitamin C and antioxidants, it sure is great for fighting off infections. So now when you see that pumpkin spice and it uses real pumpkin, don’t hesitate!

Instant Pot Pumpkin Pie Bites

Low Calories

Now, these bites are not the lowest in calories, but pumpkin by itself is!

If you like spending time in the kitchen maybe even try making your own pumpkin puree from fresh pumpkins. Canned pumpkin still will retain most of the health benefits even through the canning process. Pumpkin pie mix is totally different than pumpkin puree, so take note of that.

What is your favorite way to eat pumpkin? Sweet or savory?!

Here is a great video of me making this delicious recipe. 

For more delicious pumpkin recipes, click HERE to search the blog for more.  

Instant Pot Pumpkin Pie Bites
Yield: 6 6

Instant Pot Pumpkin Pie Bites

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Instant Pot Pumpkin Pie Bites are so delicious and easy to make, no holiday is needed.  You will want to make these weekly.

Ingredients

For the crust:

  • 3 TBSP Graham Cracker Crumbs
  • 2 tablespoons melted butter
  • Canola Oil Blend Spray

​For the filling:

  • 2 eggs
  • ​1 15 ounce pumpkin puree
  • 1 12 ounce can evaporated milk
  • ​1/2 cup sugar
  • ​1/2 teaspoon salt
  • 2 tsp pumpkin pie spice*

Shot Glass for pressing graham cracker crumbs

  • 1 cup water

Instructions

For the crust:

  1. Place 3 TBSP graham cracker crumbs in a small bowl. Add in melted butter, stirring to combine. You have enough butter when your crumbs will hold shape when pressed down.
  2. Spray egg bite molds with canola oil spray. Pour approx. 1/2 TBSP graham cracker crumbs into egg molds, press down with a shot glass to firm up crumbs.

For the pumpkin pie mix:

  1. Pour pumpkin puree into a large bowl. Add in evaporated milk. Add in salt and pumpkin pie spice. * Add in eggs and sugar.
  2. Blend the mixture well. Pour into a cup with a spout for easier pouring into the egg bite molds.
  3. Pour pumpkin mixture into the egg bite molds. Pour just below the edge allowing enough room so that it does not spill while placing it into your instant pot.
  4. Place your trivet into your inner pot. Pour 1 cup of water into your pot.  Place your egg bites mold on top of your trivet.  Close your lid and set to sealing.
  5. Set your pot to manual high pressure for 35 minutes. Do a natural release.
  6. Allow pumpkin pie bites to cool before removing them from the egg bite mold. Unless you are serving warm, then remove carefully. Turn the egg bite mold over and push down in the center of each mold. Allowing for easier removal of your pumpkin pie bites. Serve with whipped cream & Enjoy!

Notes

*instead of pumpkin pie spice use: 1 teaspoon cinnamon, ​1/4 teaspoon ginger, 1/4 teaspoon cloves, ​1/4 teaspoon allspice, & ​1/4 teaspoon nutmeg

**You will have enough mix for 2 egg bite molds.  You can stack them by positioning them carefully.

***After using your shot glass to set your graham cracker crust, make these delicious Pumpkin Pie Shots.  

****You can absolutely not use the crust. I found that the crust kept my pumpkin pie bit together. It formed a nice little bowl for the pumpkin pie to sit in. If you would like to eliminate the crust, I would recommend placing your cooked egg bite molds into the fridge before popping your pumpkin pie bites out of the molds.  Being chilled should make it easier to remove them.  

Nutrition Information:


Amount Per Serving: Calories: 170Saturated Fat: 5gCholesterol: 82mgSodium: 168mgCarbohydrates: 12gSugar: 7gProtein: 6g

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46 Comments

  1. Looks great! You might want to revise and tell folks to use the rack in the IP and how much water to put in the bottom.

  2. I plan on making these bites but just want to confirm the cooking time of 35 minutes on High Pressure is correct …. it seems like a long time ….. will be watching for your reply …. thanks!

  3. How long does a natural release typically take for these, I’m trying them right now and it’s been doing a NR for over an hour now

  4. These look amazing. Just got my molds today from Amazon and can’t wait to get started! One question: on all the egg bite recipes they say to cover molds tightly with foil when putting them in cooker. Is that just because they’re eggs? Why doesn’t this recipe have you cover with foil? Just curious… 62 and still learning!

    1. 51 and still learning here too and loving every minute of it! Welcome to the wonderful world of Instant Pot. It is an amazing community of folks. I have several recipes that have also been done with a foil cover and I opt to not use one. I think the end result would probably only vary slightly if you made these and used a foil cover and it would really be more for preference. Experimenting is a lot of the fun with the Instant Pot, you will love it. πŸ™‚

        1. Made these and they were yummy. Just needed to make extra crust and I wish the pumpkin was a bit firmer, but would make again.

  5. Hey there I cannot have dairy is there a way to make this without the evaporated milk? I also cannot have gluten but I did find gluten free graham crackers at sprouts. πŸ™‚
    Thank you!

    1. I believe you should be fine substituting with evaporated milk. TO keep gluten free just eliminate the crust completely. To help with removing the bites from the molds when they are finished, try cooling them in the fridge first. They are just a tiny bit harder to remove without the crust.

    1. it won’t cook crispy in the IP. You can try without the crust. I just found that removing them from the egg bite molds was much harder without a crust. If you do without a crust, put them in the fridge to cool before removing them from the egg bite molds. They will be easier once cold, than when warm.

  6. I’m making this right now. My only concern is does this recipe really only make 6? I have so much batter left over after filling the instant pot bite mold.

  7. could I do this with silicone muffin cups on the rack the comes with IP? I don’t have the egg bites. But they look so good I don’t want to wait!

  8. I found mine needed a couple more minutes cook time. Also you egg bite tray cleaning hack video brings me to Amazon is that correct? I could find nothing on the link about cleaning the trays

    1. Did the same with me, but you will find the cleaning hack video link lower down the post just above the recipe video

    1. Yes, put it into anything that you can fit. I used my leftover batter and graham cracker crumbs and put them into a ramekin. It was delicious.

  9. Have you tried these using whole milk instead of evaporated milk? If not I will try it as I am not a fan of evaporated milk. MY 4th generation pumpkin pie recipe uses milk. 75 and still trying and learning.
    Thank You

  10. Oh my lanta! I purchased an IP for my husband at Christmas time.. and I think I really bought it for myself. Since purchasing, I’ve become better at experimenting with the IP. I LOVED THESE!
    I found I only had enough crust for one mold, but enough batter for two.. so I just made more crust. I did have trouble getting them out of the mold and when I stacked two molds, the bottom mold didn’t turn out as good as the pumpkin pie rose during the cooking and ended up rising around the top mold, but still completely edible, just not presentable!

    Thanks for sharing! New follower now for sure!

  11. What size IP are you using? I have a mini – 3 qt. and therefore purchased the silicone egg bite mould to fit that each cup is a 1 oz. portion and I got 2 of them. Like your recipes though and I’m new to the appliance and accessories so looking forward to using it. I have made molten lava cakes previously with 5 oz. ramekins and they were delicious.

    1. HI Rosemary πŸ™‚ I have a 8 QT Instant Pot. You can make this recipe in your ramekins if you like as well. I have used my leftover batter the same way. πŸ™‚

  12. Hello! I can’t wait to try this recipe but have a couple of questions. Am I to set my Instant Pot for 35 or 40 minutes? Could I reduce the amount of sugar? And do I need to cover the egg bite molds? Thanks so much!

    1. Yes you can definitely reduce the sugar or eliminate if you like. You do not need to cover your egg bite molds, I always intend on doing that and ALWAYS forget. I have never had a problem yet. πŸ™‚

  13. What’s the longest you’ve kept them chilled? Do you think they’d keep overnight, either as batter or fully-cooked bites? Many thanks.

    1. You do not have too but you can do it if you like. I always intend on covering them and forget πŸ™‚ and they come out perfect either way. The foil will keep any moisture from settling on top.

  14. These were very yummy! I messed up and didn’t have my lid on properly so it wasn’t sealing; when I took off the lid to fix it, the bites looked like they were baking, so I reduced the time a bit. They were very tasty and looked fine despite this. I took one batch out when it was warm — that didn’t go well! I left the other batch to chill and they came out better but still a couple of them left the crust behind. I wonder if using a spoon to gently lift them out would be better? I will try that next time.

    I didn’t cover them and they were fine, although I did use some paper towel to absorb excess moisture while they were cooling

  15. I just made these and found that the crust wasn’t enough for 2 molds (7 each). I had to make another batch of crust. I was using a 1/2 TBSP measuring spoon like the recipe says. Any thoughts? Thanks.

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