• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Traditional Cooking School by GNOWFGLINS

Dish up the simple joy of healthy, down-home foods your family will LOVE… tonight.

Join 12,000+ families served since 2010!

  • Join Now
  • About
    • About Wardee & TCS
    • Our Team
    • FAQs & Help
    • Contact
  • Recipes
  • Blog
    • Recipes
    • Archives
  • Podcast
    • #AskWardee
    • Know Your Food with Wardee (retired)
  • Shop
    • Bible-Based Cooking Program
    • Print Textbooks
    • eBooks & eCourses
    • Recommended Tools & Supplies
    • More Books We Love
    • Complete Idiot’s Guide To Fermenting Foods
      • Errata
  • Login
You are here: Home Ā» Food Preparation Ā» Instant Pot Pumpkin Pudding (allergy-friendly!)

Learn how to make your own sourdough starter... get it going in just 5 minutes! Click here to download FREE instructions!

Instant Pot Pumpkin Pudding (allergy-friendly!)

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Jump to Recipe Print Recipe
Print Friendly, PDF & Email

Instant Pot Pumpkin Pudding {allergy-friendly!} | Starting out our holiday morning with a creamy, sweet pumpkin treat most definitely makes me thankful and ready to celebrate! This is one of those recipes that proves special doesn't have to be difficult. Just stir, pour, cook, and chill -- that's really it! | TraditionalCookingSchool.com

We had this for breakfast on Thanksgiving morning…

And this creamy, sweet pumpkin treat sure made me thankful!

This recipe proves that special doesn’t have to be difficult. Just stir together all the ingredients, pour, cook, and chill — that’s really it!

Instant Pot pumpkin pudding isn’t like a liquid-y pudding. This one actually holds its shape (kinda like Christmas pudding), so it’s just as much eye candy as it is yummy for your tummy.

For instance, you may have noticed that gorgeous white liquid running down the sides… That is a lovely (and sugar-free) Coconut-Ginger Glaze. May I humbly suggest that you do not skip this step? šŸ˜‰ It balances the sweetness of the pudding so nicely, and the ginger is just the right accent to the pumpkin and the coconut. The crispy walnuts on top add the perfect crunch.

Make your holiday table beautiful with this simple, elegant dessert — Instant Pot pumpkin pudding. It’s dairy-free, gluten-free, grain-free, and low in sugar, so I say it counts as breakfast, too!

4.25 from 8 votes
Print

Instant Pot Pumpkin Pudding (allergy-friendly!)

Make your holiday table beautiful with this simple, elegant dessert. It's dairy-free, gluten-free, grain-free, and low in sugar, so I say it counts as breakfast, too!

Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Chill 4 hours
Total Time 4 hours 50 minutes
Servings 5 servings
Calories 251 kcal
Author Lindsey Dietz

Ingredients

For the pumpkin pudding:

  • 1/2 cup full fat coconut milk raw milk is also fine if you tolerate dairy
  • 2 teaspoons sustainably-sourced gelatin (certified glyphosate-free)
  • 3/4 cup pumpkin puree or well-drained homemade pumpkin puree
  • 1/2 cup coconut sugar
  • 1 organic or pastured egg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon sea salt
  • 1 cup pure water

For the coconut-ginger glaze:

  • 3/4 cup coconut cream at room temperature
  • 1 teaspoon ground ginger
  • 1/16 teaspoon liquid stevia extract

Instructions

  1. Add milk to a saucepan.
  2. Then sprinkle with gelatin.
  3. Turn heat to medium-low to gently heat the milk.
  4. Whisk the milk to dissolve the gelatin.
  5. Then remove from heat.
  6. In a medium size mixing bowl, combine the milk + gelatin, pumpkin, coconut sugar, egg, spices, and salt.
  7. Whisk until smooth.
  8. Then pour into a well-greased 3-cup bowl, souffle dish, or jello mold.
  9. Add 1 cup water and trivet to pressure cooker.
  10. Place the pumpkin pudding on the trivet.
  11. Then put on the lid of your cooker, checking that the seals and all components are in good shape, including being in the sealing position.
  12. If using an electric cooker, set to high pressure for 30 minutes.
  13. With a stovetop cooker, bring to high pressure and maintain pressure for a cook time of 30 minutes.
  14. Then once cycle is complete, if using an electric cooker, hit the Cancel button to turn off the heat.
  15. With a stove-top cooker, remove from heat.
  16. Place a towel over the pressure release knob and allow pot to do a quick pressure release.
  17. Then carefully remove the pudding and allow it to cool to room temperature. Do not disturb it while it cools.
  18. Next, put the pudding into the refrigerator for 4 to 6 hours, or until it is totally set.
  19. Run a butter knife around the edge of the cooking dish and turn the pudding over on to a plate or cake stand.
  20. Combine the glaze ingredients by whisking in a small bowl until completely smooth.
  21. Then drizzle over the finished pudding.

Recipe Notes

  • Garnish with crispy walnuts, if desired. Enjoy!
Nutrition Facts
Instant Pot Pumpkin Pudding (allergy-friendly!)
Amount Per Serving
Calories 251 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 16g100%
Cholesterol 33mg11%
Sodium 289mg13%
Potassium 255mg7%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 12g13%
Protein 5g10%
Vitamin A 5767IU115%
Vitamin C 3mg4%
Calcium 27mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

About The Cooking Dish

Any 3-cup glass bowl, mini bundt pan, or souffle dish will work as the ā€œmoldā€. I used a vintage jello mold to create this stunning pudding.

Just make sure you grease it really well with fat so that the pudding slides right out!

Also, I pressure cooked this pudding right in my Instant Pot, so whatever dish you use needs to fit inside your pressure cooker, and be easily removed.

Do you think you’ll enjoy this Instant Pot pumpkin pudding for breakfast or dessert?

This post was featured inĀ 22 Real Food Instant Pot Desserts.

Looking for more pumpkin recipes? Try 32 THM:S & Low-Carb Pumpkin Recipes (Dinner, Drinks, & Dessert!)

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Allergy Friendly Breakfast Breakfast (Gluten-Free) Celebrations Desserts & Cookies Desserts & Cookies (Gluten-Free) Food Preparation Pressure Cooking Recipes

About Lindsey Dietz

Native Texans, Lindsey and her family now live in the northern Minnesota wilderness on their dream property, where they are attempting to raise chickens and a few of their own veggies. In her free time, she enjoys food photography, flipping through cookbooks, and tackling home improvement projects. She also serves on the board of her local food co-op. Lindsey has dedicated much of her time over the past several years to unlearning conventional practices and implementing Traditional foods and natural remedies in her home. This has radically changed her and her family's health. Lindsey now loves to share her knowledge and recipes through her blog All The Nourishing Things and her eBooks: Nourishing No-Bake Treats and Sweet Without Sugar.

Reader Interactions

Comments

  1. Val Colvin says

    December 17, 2016 at 5:00 pm

    Would Clear Jell work as the gelatin? I am the winner of the Insta Pot given away on a recommended site where Wardee taught once a month cooking. My daughter is really enjoying it! Now we can both learn together! Thanks!

    Reply
    • Lindsey Dietz says

      December 17, 2016 at 8:42 pm

      I’m not familiar with that product, as I only use pure beef gelatin from a sustainable source. If it’s meant for Jello, however, it should work.

      Reply
  2. Elizabeth says

    December 21, 2016 at 9:25 am

    For Thanksgiving morning breakfast, that’s great! šŸ™‚

    Reply
  3. Barbara Gassett says

    January 9, 2017 at 1:03 pm

    I have a longstanding candida situation. I cannot do erithrotol. I am very cautious about adding any sweetener to my diet. What about yacon syrup?

    Reply
    • Lindsey Dietz says

      January 10, 2017 at 2:34 pm

      I am not familiar with yacon syrup and have never used it, Barbara. If you tolerate it, give it a try and let me know how it works for you!

      Reply
    • Val Colvin says

      January 10, 2017 at 2:36 pm

      Can you point me to information onwhy i shouldn’t use eirithrotol when you have Candida? That’s the first I’ve heard of that and have been using that combined with Steviafor over year. Thank you!

      Reply
      • Lindsey Dietz says

        January 10, 2017 at 2:40 pm

        Val, using sugar alcohols is dependent on a per person basis. Just because Barbara doesn’t tolerate or want to use them doesn’t mean they’re bad for you or everyone. Sugar alcohols CAN cause digestive distress (gas, bloating) for some. In fact, I tolerate erythritol just fine, but xylitol upsets my stomach. I have also dealt with candida and did not find erythritol to be an issue. It’s a case by case decision, and you have to make the best choice for YOU. I still only use erythritol + stevia. In fact, I tested that combination in this recipe, and it worked beautifully! Hope that answers your question!

        Reply
  4. Stephanie says

    April 6, 2017 at 1:39 pm

    For those who prefer not to use beef products, agar agar works as a gelatin substitute – it’s derived from plants/seaweed.

    Reply
  5. M says

    September 27, 2018 at 2:17 pm

    I was excited to see “allergy-friendly” recipe, only to find out it is only referring to a couple of the allergies (gluten and dairy). As a mom that has a child with allergies to eggs and tree nuts, this is definitely not an allergy friendly recipe, unless I modify it .

    Reply
  6. Sarah says

    December 15, 2018 at 12:33 pm

    What an amazing recipe, I will definitely try this asap. I was just wondering: is there really no flour involved whatsoever? Not a spoonful of coconut flour to soak up the fluid, or some almond meal to give the pudding some texture? Is it really just pumpkin, an egg, coconut milk and gelatin (i.e., other than the spices, no dry ingredients)?

    Thank you!

    Reply
  7. Janet A Blount says

    October 29, 2020 at 11:33 am

    I have made this recipe 3 times already with my fresh pie pumpkin puree. It is so delicious, if I could I would eat it 3 times a day if it is in my fridge!! Thank you so much, so much better than turning on the oven.

    Reply
  8. Janet A Blount says

    December 25, 2020 at 7:46 pm

    I love this recipe, I have made several times and always comes out so delicious! It is so easy in the Instant Pot. Thank you.

    Reply
4.25 from 8 votes (8 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi and Welcome!

I’m Wardee Harmon and I help Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!… like I was. Click here for more…

Recently on the Blog

  • Fizzy Apple Cider Switchel (VAD)
  • VitaClay Review & Buyer’s Guide
  • How to Make Healthy Cookies #AskWardee 006
  • Bean and Barley Soup (Instant Pot, Stove Top)
  • Soaked Spelt Banana Bread (VAD)
  • Ancient Grains 101
  • How to Heal Digestive Issues Naturally (Leaky Gut, SIBO, IBS, Celiac & more)
  • How To Meal Plan In 4 Easy Steps (KYF103)
  • Debunking 4 Sourdough Myths (& How To Overcome Them)
  • How To Use A Pressure Cooker 101

Recently Commented

  • SUE mom divorced on 5 Ways to Take Care of Yourself During Your Period
  • YTmp3 on How To Make Healthy Mild-Tasting Mayonnaise #AskWardee 128
  • Debbie on 45 Real Food Copycat Recipes (Olive Garden, Chipotle & more!)
  • YTmp3 on Homemade Sauerkraut In A Stoneware Crock
  • AJ on Homemade Dog Food In The Instant Pot
  • Ali on Rhubarb Salsa
  • Leif on Amish Butter: Really?

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Before Footer

g-NOWF-glinz

…are what we eat!Ā God’s Natural, Organic, Whole Foods, Grown Locally, In Season.

We love working with other Christian families who love good food and want to eat according to God’s design…

Not only because we believe it’s the healthiest way, but because we want to give Him glory for creating good food as the best medicine!

Learn more about GNOWFGLINS here…

https://www.youtube.com/watch?v=IOcH27DM1dI

Eat God’s Way Cooking Program

Our Eat God’s Way cooking program is for Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!

Join 12,000+ families served since 2010! Learn more here…

Copyright © 2025 Traditional Cooking School by GNOWFGLINS • About • Help • Privacy • Partners

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.