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? 😉 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!
Instant Pot Pumpkin Pudding (allergy-friendly!)
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
- 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 water
Add milk to a saucepan.
Then sprinkle with gelatin.
Turn heat to medium-low to gently heat the milk.
Whisk the milk to dissolve the gelatin.
Then remove from heat.
In a medium size mixing bowl, combine the milk + gelatin, pumpkin, coconut sugar, egg, spices, and salt.
Whisk until smooth.
Then pour into a well-greased 3-cup bowl, souffle dish, or jello mold.
Add 1 cup water and trivet to pressure cooker.
Place the pumpkin pudding on the trivet.
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.
If using an electric cooker, set to high pressure for 30 minutes.
With a stovetop cooker, bring to high pressure and maintain pressure for a cook time of 30 minutes.
Then once cycle is complete, if using an electric cooker, hit the Cancel button to turn off the heat.
With a stove-top cooker, remove from heat.
Place a towel over the pressure release knob and allow pot to do a quick pressure release.
Then carefully remove the pudding and allow it to cool to room temperature. Do not disturb it while it cools.
Next, put the pudding into the refrigerator for 4 to 6 hours, or until it is totally set.
Run a butter knife around the edge of the cooking dish and turn the pudding over on to a plate or cake stand.
Combine the glaze ingredients by whisking in a small bowl until completely smooth.
Then drizzle over the finished pudding.
Finally, garnish with crispy walnuts, if desired. Enjoy!
About The Cooking Dish
Any 3-cup glass bowl, mini bundt pan, or souffle dish will work as the “mold”. 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 in 22 Real Food Instant Pot Desserts.
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