Instant Pot Pumpkin Pudding

Name: Instant Pot Pumpkin Pudding
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 15-ounce can pumpkin puree; 2 egg yolks; 2/3 cup maple syrup; ½ cup full-fat canned coconut milk; ½ teaspoon pumpkin pie spice

by Carrie Forrest, MPH in Nutrition | Oct 25, 2021 (updated: 2/12/22)

This post may contain affiliate links which won’t change your price but will share some commission.

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 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!

Contents hide

1 Why You Need This Recipe

2 Key Ingredients

3 Recipe Steps

4 Recipe Tips & Substitutions

5 FAQs

6 More Instant Pot Thanksgiving Recipes You Might Like

7 Instant Pot Pumpkin Pudding

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

ingredients for instant pot pumpkin pudding

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

collage with how to make instant pot pumpkin pudding

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 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.

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, 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.

FAQs

Can I use fresh cooked pumpkin for this recipe?

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.

Can I use light canned coconut milk?

Yes, but then the pudding will not be as rich or as thick.

What can I serve the pudding with?

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.

Can this recipe be made vegan?

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.

Or, check out my entire index of gluten-free Instant Pot recipes.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!