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instant pot pumpkin pudding in three jars.

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


Units Scale
  • 1 15ounce 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 9ounce container of coconut cool whip (optional, for serving)


  1. Place the trivet into your 6-quart Instant Pot, along with a cup of water.
  2. In a medium mixing bowl, combine the pumpkin puree, egg yolks, maple syrup, coconut milk, and pumpkin pie spice. Whisk well to combine.
  3. Pour the mixture into your cake pan and gently place it in the Instant Pot on top of the trivet.
  4. Lock on the lid and push the button to pressure cook at high pressure. Set the time to 20 minutes.
  5. Once the cooking time is complete, let the pressure come down naturally or use the quick-release.
  6. 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.
  7. Top with coconut cool whip or whipped cream before serving (optional).


  1. You can make this pudding up to a 3 days ahead of time and serve it chilled or at room temperature.
  2. 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.
  3. The pudding will thicken slightly as it cools.
  4. The total cooking time for this recipe includes 10 minutes for the pot to come up to pressure.
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Instant Pot pressure cooker
  • Cuisine: American
  • Diet: Vegetarian


  • 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