Instant Pot Pumpkin Pudding

An old fashioned pudding that will be a great and perfect choice for a holiday dessert table…. The blend of warm spices is the key ingredient of this creamy, smooth and mouth-watering pumpkin pudding.

Instant Pot Pumpkin Pudding
4 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: coconut milk, Pumpkin Pudding, Pumpkin Puree
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
  • 1/2 cup coconut milk
  • 2 tsp gelatin
  • 3/4 cup canned pumpkin puree drained well
  • 1 egg
  • 1/2 cup coconut sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 cup water
  • In a pan, add milk and sprinkle with gelatin.
  • Place pan over medium-low heat and cook until milk is just heated through, beating continuously.
  • Remove from heat and keep aside.
  • In a bowl, add gelatin mixture, pumpkin, egg, coconut sugar, spices and salt and beat until smooth.
  • Transfer mixture into a greased soufflé dish.
  • Arrange the trivet in the bottom of Instant Pot and pour water.
  • Arrange the soufflé dish on top of the trivet.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “High Pressure” for about 30 minutes. 
  • Press “Cancel” and do a quick release.
  • Remove the lid and transfer the soufflé dish onto a wire rack to cool completely.
  • Refrigerator for about 4-6 hours before serving.
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

Instant Pot Recipes? Corrie Cooks

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