Step 1

Spray a 7-inch springform pan with nonstick cooking spray.

Step 2

In a small bowl, combine the cookie crumbs, chopped pecans, and butter. Press the mixture evenly into the bottom and about an inch up the side of the prepared pan. Place in the freezer for 10 minutes..

Step 3

In a large bowl, combine sugar, salt, and pumpkin pie spice. Whisk in egg, pumpkin, and evaporated milk. Pour into the pie crust. Cover the top of the springform pan with aluminum foil.

Step 4

Pour 1 cup of water into the pressure cooking pot, and place a trivet in the bottom. Carefully center the filled pan on sling and lower it onto the trivet. Fold the sling down so that it doesn't interfere with closing the lid.

Step 5

Lock the lid in place. Select High Pressure and 35 minutes cook time.

Step 6

When the cook time ends, turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When valve drops carefully remove lid. Check the pie for doneness. Remove pie and check to see if the middle is set. If not, return the lid and cook an additional 5 minutes.

Step 7

Remove the springform pan to a wire rack to cool. Remove aluminum foil. When the pie is cooled, to room temperature, refrigerate covered with plastic wrap for at least 4 hours or overnight.

Step 8

Serve with whipped cream and additional chopped pecans, if desired.