Rootitoot Pumpkin Pie Pudding
This is my mother's pumpkin pie filling recipe and my family's favourite for three generations. It makes a wonderful pumpkin pudding and is very festive decorated with whipped cream and crystallized ginger garnish. It does not do well as a pie with a crumb crust in the Instant Pot. There's simply too much moisture in the pumpkin. But it's fantastic as a pudding and always reminds me of Thanksgiving and Christmas.
🍳 Cook: 40 min
Ingredients
| 2 | eggs plus 1 egg yolk | |
| 1 can (13-15 oz) | pure pumpkin | |
| 3/4 cup | 180 ml | sugar, white or brown |
| 1 cup | 240 ml | evaporated milk or cream |
| 1/4 tsp | 1.3 ml | salt |
| 1 1/4 tsp | 6.3 ml | cinnamon |
| 3/4 tsp | 3.8 ml | ginger |
| 1/4 tsp | 1.3 ml | ground cloves |
| 2 Tbsp | 30 ml | chopped crystallized ginger (optional) |
Instructions
- Spray a 6-cup bundt (my favourite) or cake pan with baking spray. If using a cheesecake pan, wrap the outside with tin foil first or it will leak a bit on the counter and in the pot.
- Blend together everything except the crystallized ginger. Then stir in the crystallized ginger and pour into the prepared pan.
- Put 1 1/2 cups of water and the trivet in the Instant Pot. Put the pudding in - no need to cover it with tin foil. Close the lid and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 40 minutes. When it beeps that it's done, leave it for 15 minutes natural release.
- Flip the valve to Venting and when the pin drops, open the pot and remove the pudding. Cool on the counter for an hour or so, then cover and refrigerate at least 2 hours. Unmold onto a plate and decorate with sweetened whipped cream and crystallized ginger or candied orange peel.