Instant Pot Pumpkin Pudding
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 easy Instant Pot dessert recipe is dairy-free, but is so creamy and delicious using coconut milk and pumpkin puree.
On holidays or for large gatherings when your oven might be occupied, see how to make a delicious seasonal pudding using your Instant Pot electric pressure cooker.
In just about 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!
Why You Need This Recipe
- This pressure cooker pudding is very similar to my oven-baked Dairy-Free Pumpkin Pudding, but made in the Instant Pot.
- No oven, no problem! Use an Instant Pot or any kind of electric pressure cooker to make this yummy dessert.
- This healthy Thanksgiving dessert uses wholesome ingredients that you probably have in your pantry right now.
Key Ingredients
Pure pumpkin puree is the base of the pudding. Look for 100% pure canned pumpkin puree, either organic or non-organic.
Maple syrup adds sweetness and seasonal flavors.
Egg yolks help add thickness and body to the pudding. I used a whole egg for this recipe in the past, but I’ve updated it to use egg yolks. Egg yolks are more traditional for puddings or custards than using a whole egg.
Pumpkin pie spice adds even more fall-flavors to the pudding. If you don’t have pumpkin pie spice, you can use ground cinnamon instead.
Coconut milk replaces cream and makes the pudding completely dairy-free. The fat in the coconut milk also adds richness to this pumpkin dessert.
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.
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 yolks, maple syrup, coconut milk, and pumpkin pie spice. Stir to combine and pour the mixture into your cake pan.
Step Three
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 4 dessert bowls or jars. You can serve this pumpkin pudding hot, chilled, 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. I also love it topped with some dairy-free coconut cool whip.
The texture is somewhere between a custard and a pudding. It’s personal preference how you want to serve yours.
Recipe Tips & Substitutions
- There may be some very small bits of cooked egg in your cooked pudding, but that is normal and will not affect the taste. The reason is because as the pudding cooks in the Instant Pot, some amounts of the egg may not have gotten completely mixed into the other ingredients.
- You can make this pudding 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 being cooked in a pressure cooker, it cannot be easily doubled or tripled.
- The pudding will thicken slightly as it cools.
- The total cooking time for this recipe includes 10 minutes for the pot to come up to pressure.
Recipe FAQs
I have not tested this recipe using fresh pumpkin puree, just canned pumpkin puree. Fresh pumpkin puree tends to have more liquid, so my recommendation would be to use canned pumpkin for this recipe.
Yes, but then the pudding will not be as rich or as thick.
It is sweet enough to be served plain, but you can always top it with some dairy-free coconut whipped cream or topping, if you like.
I have not tested a vegan version of this recipe. It certainly is possible, but I have not tested it. You would need to replace the egg yolks with cornstarch to help thicken the pudding. You may want to check out my recipe for Vegan Pumpkin Pudding.
More Instant Pot Thanksgiving Recipes You Might Like
If you like this dessert recipe, you might like these other holiday Instant Pot healthy recipes.
- Instant Pot Acorn Squash
- Instant Pot Baby Potatoes
- Instant Pot Baked Apples
- Instant Pot Cranberry Relish
- Instant Pot Sweet Potato Mash
- Instant Pot Turkey Tenderloin
Or, check out my entire index of gluten-free Instant Pot recipes.
Don’t Miss These Pumpkin Desserts
Instant Pot Pumpkin Pudding
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 easy Instant Pot dessert recipe is dairy-free, but is so creamy and delicious using coconut milk and pumpkin puree.
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
- 1 15–ounce can pumpkin puree
- 2 egg yolks
- 2/3 cup maple syrup
- 1/2 cup full-fat canned coconut milk
- 1/2 teaspoon pumpkin pie spice
- 1 9–ounce container of coconut cool whip (optional, for serving)
Instructions
- Place the trivet into your 6-quart Instant Pot, along with a cup of water.
- In a medium mixing bowl, combine the pumpkin puree, egg yolks, maple syrup, coconut milk, and pumpkin pie spice. Whisk well 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 at high pressure. 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 4 dessert bowls or jars. Serve hot, at room temperature, or chilled.
- Top with coconut cool whip or whipped cream before serving (optional).
Equipment
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Notes
- You can make this pudding 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. If you need to make a double batch, you’ll need to make it again using the same equipment.
- The pudding will thicken slightly as it cools.
- The total cooking time for this recipe includes 10 minutes for the pot to come up to pressure.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Instant Pot pressure cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 172
- Sugar: 23.6 g
- Sodium: 13 mg
- Fat: 5.7 g
- Saturated Fat: 4.2 g
- Carbohydrates: 30.1 g
- Fiber: 2.1 g
- Protein: 2.1 g
- Cholesterol: 61.5 mg
Keywords: instant pot pumpkin dessert, instant pot dessert, paleo pumpkin pie pudding, instant pot pumpkin
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Does the cake pan need to be covered before putting inside the Instant pot?
No it doesn’t (but you can if you want to). Any excess moisture will just get stirred into the pudding. 🙂
Can I use evaporated milk instead of the coconut milk? I’m allergic to coconut but would love to try this
Great question! I have not tried this recipe with evaporated milk but I don’t think it would work well as it may curdle.
I am allergic to ginger and therefore cannot use pumpkin pie spice. I’ve learned to use nutmeg, cloves, and allspice instead. And sometimes I throw some cinnamon in as well. Even though some family members were concerned that it wouldn’t really taste like pumpkin pie, none of them missed the ginger.
I’m looking forward to trying this instant pot version! Thank you!!
That’s really helpful, thanks Kathy! My husband is allergic to allspice so I often have to use just ground cinnamon instead too (unless I want to eat it all myself, ha ha)! 🙂