instant pot pumpkin custard

Instant Pot Pumpkin Custard (Paleo, Dairy-Free)

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Dessert
  • Method: pressure cooking
  • Cuisine: paleo, dairy-free, grain-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 Custard. This recipe is paleo, dairy-free, and so delicious.


  • 1 15-ounce can pumpkin puree
  • 1 egg
  • 2/3 cup maple syrup
  • ½ cup coconut milk
  • ½ teaspoon pumpkin pie spice


  1. Lightly spray a 6-inch cake pan with cooking oil.
  2. Place the trivet into your 6-quart Instant Pot, along with two cups of water.
  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.
  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 or at room temperature.