Perfect, crustless pumpkin pudding pie makes a lovely low carb pumpkin dessert in your Instant Pot or Pressure cooker. This is an easy dump and go dessert.
- 2 eggs
- 1/2 cup Heavy Whipping Cream (or almond milk for dairy-free)
- 3/4 cup Erythritol (sub Swerve, Truvia, Splenda or sweetener of choice)
- 15 ounces canned pumpkin puree
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla extract
- 1/2 cup Heavy Whipping Cream
Whisk together the 2 eggs and add all remaining ingredients in the order listed.
Grease a 6-inch x 3-inch pan very, very well. I found this easiest to do with a silicone basting brush so I could get into all the nooks and crannies.
Pour the mixture into the pan.
In the inner liner of your instant pot or pressure cooker, place 1.5 cups of water.
Place a steamer rack on top of it and place the pan with the pumpkin mixture on the rack.
Cover the pan with a silicone lid or aluminum foil.
Cook for 20 minutes at high pressure, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
Remove lid carefully, not allowing any of the water on the lid to fall back into the pudding.
Chill for 6-8 hours and serve with additional whipped cream. I use this little device for the easiest whipped cream ever.
Calories: 184kcal | Carbohydrates: 8g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Fiber: 2g | Sugar: 2g