Instant Pot Pumpkin Pudding (Dairy-Free)
If you crave the flavor or pumpkin pie but don’t want to bother with a crust, you’ll love this easy Instant Pot Pumpkin Pudding. This recipe is dairy-free, but is so creamy and delicious.
Recipe Highlights
I made an oven version of this recipe, but then realized it would be so much easier to make it in the Instant Pot! Since pumpkin pie and pumpkin desserts are so often made on Thanksgiving when oven space comes at a premium, prep this dessert ahead of time and then just pop it in the Instant Pot while you’re other Thanksgiving recipes are cooking in the oven.
In less than 30 minutes, you’ll have a healthy, paleo-friendly, dairy-free pumpkin dessert ready to serve. Aren’t Instant Pot desserts just like magic? I think so!
Recipe Steps
This Instant Pot Pumpkin Custard dessert could not be easier to assemble.
I do recommend a 6-inch cake pan for this recipe, it fits perfectly into either a 6-quart of 8-quart Instant Pot pressure cooker.
Please note that due to the nature of this recipe, it cannot be easily doubled or tripled.
Step One
Lightly spray a 6-inch cake pan with cooking oil. Place the trivet into your 6-quart Instant Pot, along with a cup of water.
See the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Then, in a medium mixing bowl, combine the pumpkin puree, egg, maple syrup, coconut milk, and pumpkin pie spice. Stir to combine and pour the mixture into your cake pan.
Step Three
I made a handle for the cake pan using strips of aluminum foil, but it’s not absolutely necessary. It just makes it easier to get the cake pan in and out of the Instant Pot.
Lock on the lid and set the time to 20 minutes at high pressure. Once the cooking time is complete, let the pressure come down naturally or use the quick-release.
Step Four
Carefully remove the cake pan from the Instant Pot. Use a serving spoon to divide the pudding between six dessert bowls. You can serve this pumpkin pudding hot or at room temperature.
I was so pleased with how this Instant Pot Pumpkin Pudding came out. It will thicken a bit when chilled, but I loved it equally served warm and cold. The texture is somewhere between a custard and a pudding. It’s personal preference how you want to serve yours.
More Instant Pot Thanksgiving Recipes
If you like this dessert recipe, you might like these other holiday Instant Pot healthy recipes.
- Instant Pot Candied Yams
- Instant Pot Cranberry Relish
- Instant Pot Sweet Potato Mash
- Instant Pot Pumpkin Spice Cake
- Instant Pot Boneless Turkey Breast
I hope you make this recipe! If you do, please leave a comment and a starred review below.
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PrintInstant Pot Pumpkin Pudding (Dairy-Free)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
If you crave the flavor or pumpkin pie but don’t want to bother with a crust, you’ll love this easy Instant Pot Pumpkin Pudding. This recipe is dairy-free, but is so creamy and delicious.
Ingredients
- Nonstick cooking spray
- 1 15-ounce can pumpkin puree
- 1 egg
- 2/3 cup maple syrup
- ½ cup coconut milk
- ½ teaspoon pumpkin pie spice
Instructions
- Place the trivet into your 6-quart Instant Pot, along with a cup of water.
- Lightly spray a 6-inch cake or soufflé pan with nonstick cooking spray and set aside.
- Then, in a medium mixing bowl, combine the pumpkin puree, egg, maple syrup, coconut milk, and pumpkin pie spice. Stir to combine.
- Pour the mixture into your cake pan and gently place it in the Instant Pot on top of the trivet.
- Lock on the lid and push the button to pressure cook. Set the time to 20 minutes.
- Once the cooking time is complete, let the pressure come down naturally or use the quick-release.
- Carefully remove the cake pan from the Instant Pot. Use a serving spoon to divide the pudding between six dessert bowls. Serve hot, at room temperature, or chilled.
Notes
- You can make this up to a 3 days ahead of time and serve it chilled or at room temperature.
- Please note that due to the nature of this recipe, it cannot be easily doubled or tripled.
- Category: Dessert
- Method: Instant Pot pressure cooker
- Cuisine: American
Keywords: instant pot pumpkin dessert, instant pot dessert, paleo pumpkin pie pudding, instant pot pumpkin
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I already love this custard – it looks incredible and it sounds like it is super easy to make, too. Can’t wait to give this recipe a try now!
★★★★★
I have never hea)rd of pumpkin custard before, This looks like not only a health option but a perfect fall time breakfast :
★★★★★
Never tried pumpkin flavored custard and this recipe sounds so delicious. Need to try it out asap!
So is this set? It doesn’t appear to be set like a custard…thank you
It is more like a pudding than a true custard.
High pressure?
Yes, thanks Nancie!
I’ll be making this for a group this week; looks delicious. Think it can be doubled?
Yes, absolutely! You can double this recipe. Enjoy!!!
Is there a way to make this without an instapot? I’m dying to try the recipe but don’t own one
Yes! Here is the oven version of this recipe: https://www.cleaneatingkitchen.com/healthy-pumpkin-pie-pudding-paleo/
Mmm, the Instant Pot Pumpkin Pudding looks delish ~ one question: will the 2X or 3X versions fit in the same size pan as the 1X? Or do you use stackable pans? Or just pour 1/2 or 1/3 into the pan, cook, then repeat with the remainder? The instructions don’t mention it.
I have not tried doubling or tripling this recipe. I would recommend making it as is.