Pumpkin Pie Custard


  • 2 cups fresh pumpkin puree
  • 6 eggs
  • 1 cup full fat coconut milk
  • 3/4 cup pure maple syrup or light-colored raw honey
  • 1 tablespoon Pumpkin Pie Spice
  • 3/4 teaspoon finely grated lemon zest
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon sea salt
  • 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.
  • Place 2 cups of lukewarm water into the Instant Pot and place the wire rack at the bottom.
  • Cover the ramekins tightly with silicone lids or foil. Place them on the wire rack.
  • 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.
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