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Instant Pot Pumpkin Pudding
Course
Dessert
Cuisine
American
Keyword
coconut milk, Pumpkin Pudding, Pumpkin Puree
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
Calories
163
kcal
Author
Corrie
Ingredients
½
cup
coconut milk
2
teaspoon
gelatin
¾
cup
canned pumpkin puree
drained well
1
egg
½
cup
coconut sugar
1
teaspoon
ground cinnamon
½
teaspoon
ground allspice
½
teaspoon
ground ginger
½
teaspoon
ground nutmeg
¼
teaspoon
ground cloves
¼
teaspoon
salt
1
cup
water
Instructions
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.
Nutrition
Calories:
163
kcal
|
Carbohydrates:
23
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
41
mg
|
Sodium:
214
mg
|
Potassium:
183
mg
|
Fiber:
2
g
|
Sugar:
15
g
|
Vitamin A:
7212
IU
|
Vitamin C:
2
mg
|
Calcium:
34
mg
|
Iron:
2
mg