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

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.

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.