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! Serves 5.
Course Breakfast, Dessert
Cook Time 30 minutes
Total Time 30 minutes
Author Lindsey Dietz


For the pumpkin pudding:

For the coconut-ginger glaze:


  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.
  22. Finally, garnish with crispy walnuts, if desired. Enjoy!