Pumpkin Pie Pudding Cups - Instant Pot
Serves: 6
  • 1 15 ounce can pumpkin puree or 1¾ cups of freshly cooked, strained pumpkin
  • 2 large eggs (beaten slightly)
  • 2 tablespoons THM friendly brown sugar substitute
  • ¼ teaspoon molasses, blackstrap
  • ¼ teaspoon THM Himalayan High Mineral Salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg (freshly grated)
  • ¾ cup half and half
  1. Mix pumpkin, eggs, THM friendly brown sugar, salt, and spices.
  2. Gradually stir in your ½ and ½ mixing well.
  3. Divide equally in 6 ramekins or custard cups. I usually fill just below the ridge/rim line because they rise slightly as they cook.
  4. Tightly cover each with a piece of buttered foil. Place 2 cups of water in your Instant Pot with the trivet/rack. Set 3 ramekins on the rack. For the second layer stagger the position of the other three ramekins alternating them over the edges of the ramekins on the first layer.
  5. Plug in your Instant Pot. Cover and lock lid, set to sealing. Hit the [Manual] button reduce time to 15 minutes. Allow the pressure to release naturally for at least 10 to 15 minutes.
Nutrition Information
Calories: 81 Fat: 5g Carbohydrates: 5g Sodium: 127mg Fiber: 1g Protein: 3g Cholesterol: 82mg
Recipe by The Healthy Milestone at https://www.thehealthymilestone.com/pumpkin-pie-pudding-cups-thm-s/