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.

two bowls of pumpkin pudding with pumpkin spice on top

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! 

ingredients for instant pot pumpkin pudding

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.

batter for pumpkin pudding

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.

foil handles for cake pan

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.

pumpkin pie pudding in a bowl

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.

bowl of pumpkin pudding with cinnamon on top

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.

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!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
bowl of pumpkin pudding with a cinnamon stick

Instant Pot Pumpkin Pudding (Dairy-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.


Scale

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

  1. Place the trivet into your 6-quart Instant Pot, along with a cup of water.
  2. Lightly spray a 6-inch cake or soufflé pan with nonstick cooking spray and set aside.
  3. Then, in a medium mixing bowl, combine the pumpkin puree, egg, maple syrup, coconut milk, and pumpkin pie spice. Stir to combine.
  4. Pour the mixture into your cake pan and gently place it in the Instant Pot on top of the trivet.
  5. Lock on the lid and push the button to pressure cook. Set the time to 20 minutes.
  6. Once the cooking time is complete, let the pressure come down naturally or use the quick-release.
  7. 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

Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.