Dessertscleaneatingkitchen4.8
Instant Pot Pumpkin Pudding Recipe
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.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- mixing bowl
- whisk
- pan
📝 Preparation Steps
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.
egg yolks2
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).
Nutrition Facts
calories
258 calories
fat Content
8.6 g
serving Size
1/4 of recipe
fiber Content
3.2 g
sugar Content
35.4 g
sodium Content
19.4 mg
protein Content
3.1 g
trans Fat Content
0 g
cholesterol Content
92.2 mg
carbohydrate Content
45.1 g
saturated Fat Content
6.3 g
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