Instant Pot Pumpkin Pudding
Ingredients
The pudding
-
1
15-ounce can
pumpkin puree
-
2
large
egg yolks
-
⅔
cup
maple syrup
-
½
cup
full-fat canned coconut milk
-
½
teaspoon
pumpkin pie spice
Optional topping
-
1
9-ounce container
coconut cool whip
Instructions
- Prepare a 6-inch cake pan by lightly spraying it with cooking oil.
- Place the trivet in the Instant Pot and add a cup of water.
- In a mixing bowl, combine the pumpkin puree, egg yolks, maple syrup, coconut milk, and pumpkin pie spice, then stir well.
- Pour the mixture into the prepared cake pan and place it in the Instant Pot on the trivet.
- Lock the lid and set the Instant Pot to cook at high pressure for 20 minutes.
- After cooking, allow the pressure to release naturally or use quick-release.
- Carefully remove the cake pan from the Instant Pot and divide the pudding into dessert bowls or jars.
- Serve the pudding hot, at room temperature, or chilled, optionally topped with coconut cool whip.
Nutrition Facts (estimated)
Servings
4
Calories
258
Total fat
8.6g
Total carbohydrates
45.1g
Total protein
3.1g
Sodium
19.4mg
Cholesterol
92.2mg
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