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Thanksgiving Time: InstaPot Pumpkin Custard

I decided that today we were going to share a Thanksgiving-related recipe, to try to stay in the holiday spirit. So I hope you all enjoy our version of pumpkin pie: a pumpkin custard that is what my mom usually puts in her pies as filling, but altered.


First things first, you need to collect your ingredients. We used pumpkin puree that was collected and frozen from pumpkins a few years ago. If we had collected any from the dumpster, we would have used that. If you feel more comfortable, or only have access this way, go buy a can from the store.

Of course, our eggs came from the dumpster. I've had the vanilla, spices, honey, and molasses, but I bought the heavy whipping cream. Again, feel free to use whatever you have or buy whatever you want, but I find it great to use up my dumpster finds.

As a side note, I found that this particular recipe makes a little bit more than will fit in one pyrex bowl, so I've split it into 2 shallower custards.



Now, if you've read the rest of our recipes, you'll notice that we are kind of lazy. So, staying true to form, mixing involves adding all of your ingredients together, then using a hand mixer to mix. Some people feel the need to add ingredients in a certain order or they want to make sure each ingredient mixes in on its own. If you ask me, the order doesn't really matter in this recipe. The only thing you need to be sure of is that your eggs and spices actually mix in. Egg whites sometimes don't mix in completely when mixed by hand. And since the surface tension of the liquid ingredients causes the dry ingredients (spices) to sit on the surface, the electric mixer solves the problem.


Once you've mixed all of your ingredients, it is time to cook. First, pour your mix into the dishes in which you want to cook the custard. We like to use the pyrex bowls, but if you have a dish that you like better, go ahead and use it. Just check and make sure it fits into your instant pot before you fill it.

The next thing you need to do is set up the instant pot. Add 1 cup of water and insert the wire rack so that you can use it to bring your dish out when finished. I like to cover my dishes with aluminum foil to ensure that the water in the instant pot doesn't get into my custard. Once your dish is covered, you can put it into the instant pot and put the lid on. Set your instant pot to 30 minutes on manual, then let it natural pressure release.

Instant Pot Pumpkin Custard

So once it is finished cooking, whip up some leftover heavy whipping cream and indulge in a little Thanksgiving treat. Just a heads up: if you add the whipped cream before the custard cools, the whipped cream will melt and have difficulty staying on your custard.

Serves 1/6 of 1 custard bowl

InstaPot Pumpkin Custard
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  • 15 oz. Pumpkin
  • 3/4 cup of Heavy Whipping Cream
  • 2 Tbsp Honey
  • 1 tsp Molasses
  • 4 eggs
  • 1 teaspoon Vanilla Extract
  • 1/4 tsp Ginger
  • 1/2 tsp Cloves
  • 1/2 tsp Nutmeg
  • 1 tsp Cinnamon


  1. In bowl, mix all ingredients in bowl using mixing beaters.
  2. Pour mix evenly into 2 pyrex bowls
  3. Place 1 cup water and wire rack (with side underneath) in Instant Pot.
  4. Cover pyrex bowl with aluminum foil and place in Instant Pot.
  5. Cook on Manual High Pressure for 30 minutes.
  6. Let Instant Pot natural pressure release.
  7. Enjoy with some whipped cream from the extra heavy whipping cream.
967 cal
66 g
77 g
24 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

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