Pumpkin Pie Pudding Cups – THM S

Pumpkin Pie Pudding Cups

When I was a child my mother used to make us special pumpkin pie pudding cups. This is a tradition that I carried on with my family. She would do these while making the Thanksgiving pies.  For my brothers and I this was a big deal when we were growing up on the farm. I honestly think it was Mom’s way of making us something special that was healthier than cake or cookies.

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I took Mom’s recipe and made a healthier version of these fun little desserts which are gluten and sugar free. They can be made either in the Instant Pot or in the oven in a water bath. I like doing them in ramekins because they look a bit fancier but you can make them in Pyrex custard cups too.  I have also made the pumpkin pie pudding using a casserole dish like the Corningware French White III Round Casserole with Glass Cover, 1.5-Quart which I cover with buttered foil.

I hope that you will have fun with this recipe and creating a family tradition of your very own.

Ingredients

1 15 ounce can of of cooked pumpkin or 1 3/4 cups of freshly cooked and  strained pumpkin
2 large eggs, slightly beaten
2 tablespoons of a THM friendly brown sugar substitute
1/4 to 1/2 teaspoon of THM Himalayan High Mineral Salt
1/4 teaspoon of black strap molasses
1 teaspoon of cinnamon
1/2 teaspoon of ginger
A few grates of fresh nutmeg or 1/2 teaspoon
3/4 cup of 1/2 and 1/2

Instant Pot Instructions

1. Mix pumpkin, eggs, THM friendly brown sugar, salt, and spices.
2. Gradually stir in your 1/2 and 1/2 mixing well.
3. Divide equally into  into 6 ramekins or custard cups. I usually fil just below the ridge/rim line because the rise as cooking
4. If using the Instant Pot 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.

Oven Instructions

Preheat the oven to 325 degrees. Place a 9 x 13 pan in your oven add about 1 1/2 cups of water. Follow steps 1 through 3.  Once you have filled your cups place then in the pan of water in in your oven. The water level should be at least half way up your cups so you may need to add more carefully as to not get water in your pudding cups. Bake 40-50 minutes or until the pudding is firm.

Instant Pot Casserole Instructions

Follow Steps 1 through three but pour your ingredients into the 1.5 quart Corningware French White III Round Casserole or a heat proof glass baking dish that fits inside the liner.  Place the rivet/rack in the Instant Pot, add 2 cups of water. Cover your casserole or dish tightly with a piece of buttered aluminum foil.  Using an aluminum foil sling lower the dish into the instant pot.  Plug in your Instant Pot, cover and lock cover, set to sealing.  Hit the [Manual] button reduce time to 22 minutes. Let the pressure release naturally for 10 to 15 minutes.

Pumpkin Pie Pudding Cups - Instant Pot

 

Author: Carey

Nutrition Information

• Serves: 6

• Calories: 81

• Fat: 5g
• Carbohydrates: 5g
• Sodium: 127mg
• Fiber: 1g
• Protein: 3g
• Cholesterol: 82mg

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Ingredients

• 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

Instructions

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.

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