Instant Pot Pumpkin Pudding
Instant Pot Pumpkin Pudding
This old-fashioned pudding will be a hit at your holiday dessert table. The secret ingredient in this mouth-watering dessert? A blend of warm autumn spices.Recipe courtesy of Corrie Cooks
Prep Time
15
minutes
Cook Time
30
minutes
Servings
4
Total time: 45 minutes
Ingredients
- 1/2 cup coconut milk
- 2 teaspoon gelatin
- 3/4 cup canned pumpkin puree, drained well
- 1 egg
- 1/2 cup coconut sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup water
Directions
- In a pan, add milk and sprinkle with gelatin.
- Place pan over medium-low heat and cook until milk is just heated through, beating continuously.
- Remove from heat and set aside.
- In a bowl, add gelatin mixture, pumpkin, egg, coconut sugar, spices and salt, and beat until smooth.
- Transfer mixture into a greased soufflé dish.
- Arrange the trivet in the bottom of Instant Pot and pour in water.
- Place the soufflé dish on top of the trivet.
- Secure the lid and turn to “Seal” position.
- Cook on “Manual” with “High Pressure” for about 30 minutes.
- Press “Cancel” and do a quick release.
- Remove the lid and transfer the soufflé dish onto a wire rack to cool completely.
- Refrigerator for about 4-6 hours before serving.