Instant Pot Pumpkin Spice Pudding Cake

I love pumpkin spice, and this perfect little pudding cake is just the bite-size treat I’ve been craving. It’s a cross between a delicious, smooth pudding and pumpkin pie, made fast and easy in my Instant Pot (get yours here: https://amzn.to/2QmSPR1).

White chocolate is the secret ingredient to this luscious treat. And the best part: It’s ready to serve in just 22 minutes!

You can make these with any oven-proof ceramic, glass or silicone ramekins or custard cups. 5-6 oz is about the right size. You may have to experiment with cook time a bit to get exactly the right texture from your particular ramekin. If using silicone, cut the cook time to 4 minutes.

Pro Tip: Don’t have prepared pumpkin spice on hand? Make your own pumpkin spice by combining 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg and a pinch of allspice.

It’s ready to serve in just 22 minutes!


Ingredients:

  • 1/2 cup white chocolate chips
  • 4 tbsp butter
  • 1/2 cup pumpkin purée, room temperature
  • 2 eggs, beaten
  • 6 tbsp flour
  • 1 tsp pumpkin pie spice
  • 1/8 tsp salt
  • 1 cup water, heated
  • Whipped cream or ice cream for serving (optional)
  • Cinnamon or additional pumpkin pie spice for garnish (optional)

Instructions:

  1. In a small bowl, melt together the white chocolate and butter. Make sure bowl and utensils are dry. Heat slowly, stir often, do not overheat. Stir until smooth and completely combined.
  2. Fold in in pumpkin puree and mix until uniform, then add eggs, one at a time, and stir until completely combined.
  3. Add flour, pumpkin pie spice and salt and mix well.
  4. Coat the inside of 4 ramekins with nonstick spray. Divide the batter amongst the ramekins.
  5. Place the steam rack in the Instant Pot followed by 1 cup heated water. Arrange the ramekins on the steam rack. You may have to stack three on the bottom and one on the top. Secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 6 minutes.
  7. When the time is up, quick-release the remaining pressure.
  8. Carefully remove the ramekins from the pot. Run a knife around the edges to loosen, then invert onto a serving dish.
  9. (Optional) Serve warm with whipped cream or ice cream. Sprinkle with cinnamon or additional pumpkin pie spice

*The MANUAL and PRESSURE COOK buttons are interchangeable.