Instant Pot Pumpkin Pudding (Dairy-Free)

bowl of pumpkin pudding with a cinnamon stick

4.8 from 11 reviews

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.




  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.


You can make this up to a 3 days ahead of time and serve it chilled or at room temperature.

Keywords: instant pot pumpkin dessert, instant pot dessert, paleo pumpkin pie pudding, instant pot pumpkin