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September 24, 2020

Instant Pot Pumpkin Bites

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Instant Pot Pumpkin Bites—mini crustless pumpkin cheesecakes cooked quickly in your pressure cooker.

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pumpkin cheesecake bites

Instant Pot Pumpkin Bites

Fall is officially here! Break out all the pumpkin recipes! These bites remind me of the pumpkin chiffon pie my grandma makes every year for Thanksgiving dessert. Lighter in color, creamier and not as strong as pumpkin pie.

If you’re a fan of pumpkin cheesecake you’ll love these Instant Pot pumpkin bites! Basically it is pumpkin cheesecake filling cooked in silicone egg bite molds. Because they don’t have a crust these bites only have 97 calories per serving and they are quick to make. If you love pumpkin and chocolate together add in a handful or two of chocolate chips!

Tips to make the best Instant Pot Pumpkin Bites:

Don’t overbeat the egg: The key to getting a creamy cheesecake filling is to start with cream cheese that is at room temperature. Beat the cream cheese until it’s completely creamy and then add in the brown sugar, pumpkin puree, vanilla, pumpkin pie spice and salt and beat until creamy again. Add in an egg and flour and mix on low until the egg is barely incorporated. If you beat the egg too much it can lead to cracking.

Prevent condensation dripping onto the cheesecake bites: If you don’t cover your molds the cheesecake will have a lot of moisture on the top of it. I placed a paper towel over the mold and then covered with foil. The paper towel helped soak up the excess liquid. If you have a pressure cooker safe lid you can use that in the place of the foil, but I would still use the paper towel under the lid.

Refrigerate: Unfortunately, one of the steps to getting perfect pumpkin cheesecake bites is to refrigerating them for a couple of hours. Cheesecake will taste so much better if you give it some time in the fridge. Don’t try to remove the pumpkin cheesecake bites from the molds until they are cooled completely.

Freezing Instant Pot pumpkin bites: Cheesecake is freezable. If you’re lucky enough to have leftovers you can freeze them in an airtight container for another day.

Can I make homemade pumpkin pie spice? Of course! It will be much cheaper than buying it too. Here’s how:

Homemade Pumpkin Pie Spice

  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

Mix all ingredients. Store in an airtight container in a cool, dry place up to 6 months.

I only have one egg bite mold, can I halve this recipe? This recipe makes 14 pumpkin cheesecake bites. You will need two molds to make my full recipe. I used 2 of these Instant Pot Silicone Egg Bites Pans*. However, if you only have one egg bite mold you can halve this recipe. Keep the amount of water in the bottom of the Instant Pot the same. Halve all other ingredients (for the egg, just use an egg yolk). Pressure cook for the same amount of time as stated in the recipe.

Can I use fat free cream cheese or Neufchâtel? I haven’t tried this recipe with a lower fat option. It might “turn out” but I don’t think it will taste nearly as good!

What Equipment Do I Need To Make Instant Pot Pumpkin Bites Recipe? 

You’ll need a 6 or 8 quart electric pressure cooker, 2 egg bites silicone molds and a trivet with handles. Here are links to the equipment that I used:

  • 6 quart Instant Pot Duo 60 7 in 1*.
  • Silicone molds*
  • OXO Trivet/Sling*

What Else Can I Make With My Silicone Egg Bites Molds? 

I have some other great ways to use your silicone molds. Try these other recipes as well!

  • Instant Pot Churro Bites
  • Instant Pot Pancake Bites
  • Instant Pot Meatloaf Bites
  • Instant Pot Egg Bites
  • Instant Pot Raspberry Cheesecake Bites

More Pumpkin Recipes from 365 Days…

11 Instant Pot And Slow Cooker Pumpkin Recipes

Instant Pot Pumpkin Pie Steel Cut Oatmeal

Instant Pot Pumpkin Chocolate Chip Breakfast Cake

Slow Cooker Pumpkin Dump Cake

Easy Nutella And Pumpkin Éclair Dessert

Chocolate Drizzled Pumpkin Cookies

Pumpkin Chocolate Chip Cookie Bars With Cream Cheese Frosting

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mini pumpkin crustless cheesecake bites
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Instant Pot Pumpkin Bites


★★★★★

5 from 3 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes (plus 10 minute NPR)
  • Total Time: 28 minutes
  • Yield: 14 pumpkin bites 1x
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Description

Mini crustless pumpkin cheesecakes cooked quickly in your pressure cooker.


Ingredients

Scale
  • 8 oz cream cheese, room temperature
  • 1/2 cup brown sugar
  • 2/3 cup pumpkin puree
  • 1 tsp vanilla
  • 1/2 tsp pumpkin pie spice
  • 1/8 tsp salt
  • 1 egg
  • 2 Tbsp flour
  • Optional: 1/4 cup mini chocolate chips

Instructions

  1. Spray two egg bite molds* with non-stick cooking spray. 
  2. In a medium mixing bowl or in a stand mixer add the cream cheese. Beat it until it is smooth. Add in the brown sugar, pumpkin puree, vanilla, pumpkin pie spice and salt. Beat until smooth. Add in the egg and flour and beat until barely incorporated. If desired fold in chocolate chips
  3. Spoon the filling into each of the molds evenly, about 1 ½ to 2 Tbsp of batter per mold. 
  4. Lay a paper towel over the top of each of the eggs bites molds and then cover tightly with foil. Place one of the molds on top of a trivet with handles* and then place the other mold on top.
  5. Pour 1 cup water into the bottom of the Instant Pot. Lower the trivet with the molds on top into the bottom of the Instant Pot.
  6. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid. Carefully remove the foil and paper towels from the molds.
  7. Cool the cheesecake bites on the counter for 10 minutes and then place in the refrigerator for another 2-8 hours to set completely.
  8. Remove from molds: After cheesecakes have been refrigerated carefully pop them out of the molds.
  9. Serve and enjoy. Top with whipped cream, if desired. Store leftovers in an airtight container in the refrigerator for 2-3 days. Or freeze for up to 3 months.

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

  • Category: Dessert
  • Method: Instant Pot

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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41 Comments Filed Under: All Recipes, Desserts, Instant Pot Tagged With: 10 ingredients or less, egg bites mold

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Comments

  1. Annette says

    September 25, 2021 at 12:00 pm

    Can I cook one egg bite tray at a time? I just have one at the moment. How would that affect the pots ability to come to pressure and cooking time?

    ★★★★★

    Reply
    • Karen says

      September 25, 2021 at 12:54 pm

      Yes you can do that just fine. I wouldn’t adjust anything.

      Reply
  2. Cheryl says

    September 17, 2021 at 3:22 pm

    Would it work to make this recipe in a springform pan rather than in the egg bite molds ? I used 2 molds and it was messy filling them plus the pumpkin bites were flat and small. The flavor was good.

    Reply
    • Karen says

      September 17, 2021 at 8:56 pm

      You could sure try! You may need to play around with the cooking time to get it right.

      Reply
  3. Jennifer Strickland says

    November 6, 2020 at 5:31 pm

    The above comments helped; I had the same problem with mine! I followed the recipe exactly. Every single step, but they did not pop out of the molds; they were mushy on the bottom half. So Karen, you think that adding a couple of more minutes cooking time plus some more flour might help?

    Reply
    • Karen says

      November 9, 2020 at 12:52 pm

      Yes, that’s what I would do.

      Reply
  4. Jackie says

    October 26, 2020 at 3:00 pm

    Have you tried almond or coconut flour?

    Reply
    • Karen says

      October 27, 2020 at 6:28 pm

      No I haven’t! I bet it would work since flour isn’t a main ingredient in this recipe.

      Reply
  5. Chris Sundgren says

    October 8, 2020 at 7:09 pm

    I’ve made these twice now. The first batch I made and used a vegan cream cheese (Tofuti) for a friend that is dairy intolerant. Not my favorite taste with that substitute, perhaps there’s a better for a future try.

    My second go around was per the ingredients above but I added a twist and so pleased with how they turned out. I crumbled graham crackers and sprinkled on top of the bites before putting in the IP. The crust held up and gives these delicious bites that little extra I love in a pumpkin pie. Top with a hearty helping of whip topping and well…yum. I’m definitely going to have to get in some extra runs after eating most of these by myself.

    ★★★★★

    Reply
    • Karen says

      October 9, 2020 at 7:42 pm

      Wow I love the idea of the graham cracker crumbs! Great idea!

      Reply
  6. Jean says

    October 1, 2020 at 6:52 am

    Karen my bits turned out soft and dowy Like # 5 picture the did come out formed but tasted like Dow what did I do wrong

    Reply
    • Karen says

      October 1, 2020 at 7:56 pm

      Did you put them in the refrigerator for 2 hours?

      Reply
  7. Jackie says

    September 27, 2020 at 3:03 pm

    Want to try this recipe for sure. Can I use my silicone muffin baking cups as I don’t have two bite molds?

    Reply
    • Karen says

      September 28, 2020 at 11:27 am

      I think the muffin cups would work. Although they are probably larger so you may need to increase the cooking time.

      Reply
      • Jackie says

        September 28, 2020 at 12:20 pm

        Thanks Karen. I think what I would do is use the 1 bite mold I have and measure the amount of batter I place in each one then put that same amount in each muffin cup. Does that make sense?

        Reply
        • Karen says

          September 29, 2020 at 8:55 pm

          Yes got it. That should work!!

          Reply
  8. Leslie says

    September 27, 2020 at 12:15 am

    Mine didn’t rise when I halved the recipe according to the directions, any ideas? Thanks!

    Reply
    • Karen says

      September 28, 2020 at 11:31 am

      They don’t really rise since it’s cheesecake.

      Reply
  9. Valerie says

    September 26, 2020 at 12:07 pm

    oh I definitely gotta try these!! I’m a pumpkin pie freak! I have a semi-related question, tho…since this is basically a custard, could I use the same cooking instructions with the recipe for one of those “impossible” baking mix coconut pies? (I asked on my IP FB group but only got likes and shares…no suggestions! lol) Thanks so much!

    ★★★★★

    Reply
    • Karen says

      September 28, 2020 at 11:39 am

      Hi Valerie, what are baking mix coconut pies??? I am not familiar! Sounds good though.

      Reply
      • Valerie says

        September 28, 2020 at 3:00 pm

        :O you’ve never had an impossible coconut pie?? omigoodness, they’re fantastic, its:
        1 cup flaked or shredded coconut, 3/4 cup sugar, 1/2 cup baking mix, 1/4 cup butter or margarine, softened, 2 cups milk, 1 1/2 tsps vanilla, 4 eggs
        Mix it all in a bowl (or my Mom used to blend all but the coconut in the blender, then added the coconut) pour it into a pie plate and bake @ 350 for 50-55 minutes until custard is set and top is golden brown. The baking mix “magically” settles to the bottom as a soft crust and the center is a coconutty custard, with toasty coconut on top. Now, I know the tops wouldn’t be toasty if I could make these in the the IP in the egg bite cups, but they’d still be awesome as coconut custard bites! What do you think? Would your cooking instructions work for these? 😀

        Reply
        • Karen says

          September 29, 2020 at 8:52 pm

          Wow this sounds magical! I want to try! When you say baking mix do you mean bisquick or something like that? I am really not sure how it would go in the IP. I’ll have to try!

          Reply
          • Valerie says

            September 30, 2020 at 9:34 pm

            Yep, bisquick is what I meant 😁 ooo, yes please try it and let us know how it goes! In the meantime, I’ll be trying out the pumpkin bites 🧡

          • Karen says

            October 1, 2020 at 7:58 pm

            I am totally intrigued! I want to try it!

  10. Cecilia says

    September 25, 2020 at 10:51 pm

    Can I bake in regular oven? Don’t have an instant pot. How would I modify?

    Reply
    • Karen says

      September 28, 2020 at 11:43 am

      Yes I’m sure you could bake in the oven. I don’t know what cooking time or oven temp though! I am not an oven expert especially when it comes to cheesecake.

      Reply
  11. Susanna says

    September 25, 2020 at 2:07 pm

    These sound so yummy! Can I double the ingredients….would they still fit in the bites mold? If so would the cooking time need to be adjusted?

    Reply
    • Karen says

      September 25, 2020 at 2:45 pm

      I used 2 egg bites molds for this recipe. If you double the amount you might have to work in batches. 2 at a time.

      Reply
  12. Cindy says

    September 25, 2020 at 12:11 pm

    These sound so good. I happen to have all the ingredients so I am going to make these today. 😊

    Reply
    • Karen says

      September 25, 2020 at 2:43 pm

      Enjoy!

      Reply
  13. Jolie says

    September 25, 2020 at 11:20 am

    Are you doing low pressure or high pressure for the cook?

    Reply
    • Karen says

      September 25, 2020 at 2:42 pm

      I used high pressure.

      Reply
  14. JenH says

    September 24, 2020 at 3:24 pm

    Can you use canned pure pumpkin instead of purée?

    Reply
    • Kalinda says

      September 24, 2020 at 10:43 pm

      It’s the same thing so yes

      Reply
    • Karen says

      September 25, 2020 at 10:33 am

      Yep! Canned pumpkin, pumpkin puree…just not pumpkin pie filling.

      Reply
      • Stephanie G says

        October 3, 2020 at 12:42 pm

        Hi Karen,

        I’m a big fan of yours, so first of all, thank you thank you for all the yummy recipes. I made this and added 1/4 cup mini chocolate chips to recipe, but followed the rest exactly as written. The outcome was this: Mine did not come out well formed and I thought too mushy in consistency. What would you recommend I do to firm them up a bit? My guests thought they tasted great, , but I was disappointed in the texture. Any ideas? Need to make them again later today for tomorrow’s event and want them to be perfect. Thank you!

        -Stephanie

        Reply
        • Karen says

          October 5, 2020 at 1:14 pm

          Did you refrigerate for 2 hours?

          Reply
        • Kendra says

          October 16, 2020 at 8:17 am

          I had these same issues after trying these last night, and I refrigerated them overnight – you definitely can’t pick them up with your hand to eat and they’re not as “solid” as the picture. that could also be because mine stuck a bit even with the spray so they’re not smooth like the picture either after unmolding! 😀 Or, maybe I needed to wait longer than 10 minutes before popping them in the fridge as they were still kinda warm. Maybe I need an extra minute of cooking? I assume this is packed brown sugar, right?

          Reply
          • Kendra says

            October 16, 2020 at 8:27 am

            Actually, I did do one thing different now that I’m thinking about it – used neufchatel instead of full-fat cream cheese! Maybe that mattered here. I would say mine is more mousse consistency than cheesecake consistency after having a couple (still tasty though!)

          • Karen says

            October 19, 2020 at 7:14 pm

            Hmmm, maybe that was it! I haven’t tried with anything but full fat. So I can’t say for sure.

          • Karen says

            October 19, 2020 at 7:15 pm

            You could try adding 2-3 more minutes to the cooking time. That may help. You could also add 1 more Tbsp flour.

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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