Instant Pot Pumpkin Pudding (allergy-friendly!) This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you! December 16, 2016 By Lindsey Dietz 2 Comments

Lindsey Dietz About Lindsey Dietz Native Texans, Lindsey and her family now live in the northern Minnesota wilderness on their dream property, where they are attempting to raise chickens and a few of their own veggies. In her free time, she enjoys food photography, flipping through cookbooks, and tackling home improvement projects. She also serves on the board of her local food co-op. Lindsey has dedicated much of her time over the past several years to unlearning conventional practices and implementing Traditional foods and natural remedies in her home. This has radically changed her and her family's health. Lindsey now loves to share her knowledge and recipes through her blog Today in Dietzville and her eBook Nourishing No-Bake Treats. Instant Pot Pumpkin Pudding (allergy-friendly!) This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you! December 16, 2016 By Lindsey Dietz 2 Comments Facebook Like21Facebook21Pinterest5TwitterEmail Instant Pot Pumpkin Pudding {allergy-friendly!} | Starting out our holiday morning with a creamy, sweet pumpkin treat most definitely makes me thankful and ready to celebrate! This is one of those recipes that proves special doesn't have to be difficult. Just stir, pour, cook, and chill -- that's really it! | TraditionalCookingSchool.com 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!) Print Cook time 30 mins Total time 30 mins 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. Author: Lindsey Dietz Recipe type: Dessert, Breakfast Ingredients For the pumpkin pudding: ½ cup coconut milk (raw milk is also fine if you tolerate dairy) 2 teaspoons sustainably-sourced gelatin ¾ cup packed pumpkin (or well-drained homemade pumpkin puree) ½ cup coconut sugar 1 pastured egg 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger ¼ teaspoon ground cloves ½ teaspoon allspice ½ teaspoon sea salt 1 cup water For the coconut-ginger glaze: ¾ cup coconut cream, at room temperature 1 teaspoon ground ginger 1/16 teaspoon stevia 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. 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? Download Our Free & Easy Instant Pot Recipe: "Pressure Cooker Sourdough Cornbread" Fluffy, delicious, and easy! With just 12 minutes of cooking time, it's a quick and easy side dish to serve with chili or stew. This cornbread will soon become a family favorite! Sourdough prepares the grains for best nutrition and digestion AND adds a nice tang. Don't worry, it's not too sour! :-) Click below to download the free Pressure Cooker Sourdough Cornbread... Which, by the way, turns out great in your Instant Pot, too! Enter your first name... Enter your email address... Get FREE Recipe Now This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you! Filed Under: Allergy Friendly, Breakfast, Breakfast (Gluten-Free), Celebrations, Desserts and Cookies, Desserts and Cookies (Gluten-Free), Food Preparation, Pressure Cooking, Recipes Facebook Like21Facebook21Pinterest5TwitterEmail Lindsey Dietz About Lindsey Dietz Native Texans, Lindsey and her family now live in the northern Minnesota wilderness on their dream property, where they are attempting to raise chickens and a few of their own veggies. In her free time, she enjoys food photography, flipping through cookbooks, and tackling home improvement projects. She also serves on the board of her local food co-op. Lindsey has dedicated much of her time over the past several years to unlearning conventional practices and implementing Traditional foods and natural remedies in her home. This has radically changed her and her family's health. Lindsey now loves to share her knowledge and recipes through her blog Today in Dietzville and her eBook Nourishing No-Bake Treats. Comments Val Colvin says December 17, 2016 at 5:00 pm Would Clear Jell work as the gelatin? I am the winner of the Insta Pot given away on a recommended site where Wardee taught once a month cooking. My daughter is really enjoying it! Now we can both learn together! Thanks! Reply Lindsey DietzLindsey Dietz says December 17, 2016 at 8:42 pm I’m not familiar with that product, as I only use pure beef gelatin from a sustainable source. If it’s meant for Jello, however, it should work. Reply Leave a Reply Your email address will not be published. Required fields are marked * Comment Name * Email * Website Notify me of followup comments via e-mail. You can also subscribe without commenting. Rate this recipe: Post Comment Download Our Free & Easy Instant Pot Recipe: "Pressure Cooker Sourdough Cornbread" Fluffy, delicious, and easy! With just 12 minutes of cook time, it's a quick and easy side dish to serve with chili or stew. This cornbread is a family favorite! Sourdough prepares the grains for best nutrition and digestion AND adds a nice tang. Don't worry, it's not too sour! :-) Click below to download the free Pressure Cooker Sourdough Cornbread... Which, by the way, turns out great in your Instant Pot, too! Enter your first name... Enter your email address... Get FREE Recipe Now Recently on the Blog Instant Pot Pumpkin Pudding (allergy-friendly!) 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Get FREE Recipe Now Traditional Cooking School Traditional Cooking School is an online cooking school Wardee created to honor her grandmother’s cooking traditions and preserve them so that future generations can enjoy the health benefits, flavors and fun of traditionally prepared foods. In less than an hour a week, we'll help you master the fundamentals of traditional cooking, sourdough, cultured dairy and cheese, fermentation, dehydrating, allergen-friendly cooking, real food kids, einkorn baking, pressure cooking, and more. Become a member today! g-NOWF-glinz GNOWFGLINS = God's Natural, Organic, Whole Foods, Grown Locally, In Season. It's what we eat! Read more about Wardee and Traditional Cooking School by GNOWFGLINS. Follow @TradCookSchool on InstagramFollow Traditional Cooking School by GNOWFGLINS on Pinterest Listen to the Podcasts Know Your Food with Wardee on Fridays. 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