Pumpkin Pie Custard
I’ve always loved pumpkin pie, but usually leave much of the crust behind, so I’ve started making just the filling to save on time. Cooking it in a water bath in the Instant Pot makes it come out super creamy and silky. I put them in the refrigerator and eat them cold for breakfast, or as a treat after dinner, but they are wonderful warm with some vanilla coconut milk ice cream on top.
Servings Prep Time
6servings 10minutes
Cook Time
21minutes
Servings Prep Time
6servings 10minutes
Cook Time
21minutes
Ingredients
  • 2cups fresh pumpkin pureeor 2 cans pure pumpkin 15-ounce
  • 6 eggs
  • 1cup full fat coconut milk
  • 3/4cup pure maple syrup or light-colored raw honey
  • 1tablespoon Pumpkin Pie Spice
  • 3/4teaspoon finely grated lemon zest
  • 2teaspoons pure vanilla extract
  • 1/4teaspoon sea salt
Instructions
  1. Whisk together the pumpkin puree, eggs, coconut milk, maple syrup, pumpkin pie spice, lemon zest, vanilla extract, and sea salt. Divide the mixture evenly into 6 ramekins.
  2. Place 2 cups of lukewarm water into the Instant Pot and place the wire rack at the bottom.
  3. Cover the ramekins tightly with silicone lids or foil. Place them on the wire rack.
  4. Turn the Instant Pot to manual or pressure cook high pressure and set it for 6 minutes. Hit the cancel button and let the machine naturally release the pressure, about 15 to 20 minutes. Remove the ramekins, uncover them to the condensation doesn’t build up, and allow them to cool completely on a wire rack. Cover the ramekins with plastic wrap and place the ramekins in the refrigerator for up to 5 days.
Recipe Notes

Tidbits: Using freshly roasted pumpkin to make your puree will taste the best, but can sometimes be a bit more watery than canned. If you notice your puree is watery, set it in a mesh sieve and push down with a spoon to release some of the moisture.