15-30 min6 servingsAmerican

Pumpkin Pie Custard

By Danielle Walker

6 servings

15-30 min

Easy

Recipe Details

Course: Desserts

Difficulty: Easy

Prep Time: 10 min

Cook Time: 21 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Dairy Free, Low Carb, Vegetarian

Yield: 6 servings

Ingredients

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

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.

INSTRUCTIONS

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.

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.

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About the chef

Danielle Walker

Danielle Walker is a New York Times bestselling author (Against All Grain, Meals Made Simple, Celebrations, Eat What You Love, Food Saved Me, Healthy in a Hurry) health advocate, and self-trained chef. After being diagnosed with an autoimmune disease at age 22 and suffering for many years, Danielle found health through dietary and lifestyle changes. Inspired by her own health journey, Danielle shares her gluten-free recipes on her blog as a beacon of hope for others. For over a decade she has been a pioneer in advocating for a grain and gluten free lifestyle, having earned a spot on the coveted Forbes 30 under 30 list in 2015. Her delicious recipes have satiated the palates of autoimmune sufferers, kids with food allergies, healthy eaters and foodies alike. From nostalgic comfort foods to healthy holiday swaps and quick and easy meals for kids, Danielle has thousands of recipes, kitchen, food and parenting hacks that make life easier and healthier. Danielle regularly shares her health journey, recipes and expert tips on the TODAY Show, The Doctors, E! News, Access Hollywood, Home & Family, and many other nationally syndicated shows. Her work has been featured in People, O Magazine, USA Today, Shape, Women’s Health, Parents, Well + Good, and more.

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