Incredibly moist and delicious pumpkin bread pudding cooked in the Instant Pot. The pumpkin puree mixed with warming spices, eggs and milk makes for the perfect custard base. If you enjoy bread pudding this easy recipe is a must-try!
Fall Favorite Brunch Recipe
This is one of our favorite brunch recipes. In fall when pumpkin is in the season I make the homemade pumpkin puree (see recipe below) but for the rest of the year, the canned puree works just as well!
Unlike the traditional oven recipes, this steamed Instant Pot version does not require the bread to soak in the custard overnight. It takes hours of prep time away with perfectly moist bread pudding every single time.
Although store-bought pumpkin puree is convenient, you can also easily make the puree in the Instant Pot. During fall I like to buy the cut pumpkin pieces wrapped in cellophane. They are usually around 1 to 2 pounds and are perfect for making puree, curries, or raita. Simply peel the outer skin and cut it into smaller cubes. You can also buy small pie pumpkins. Here is how to make the puree in the Instant Pot:
How to make Homemade Pumpkin Puree
- Add 1 cup of water to the Instant Pot insert.
- Peel and cube pumpkin into 2-inch pieces. Place them on a steamer basket. Place the steamer basket in the Instant Pot.
- Pressure Cook for 4 minutes followed by Quick Release.
- Allow the pumpkin pieces to cool down and then mash them with a potato masher. Keep refrigerated for up to a week.
You can also cook a small pie pumpkin in the instant pot with skin, on the trivet for about 12-15 mins. Allow natural pressure release, peel, and discard the skin. Mash or blend the flesh to make the puree.
Once you have the pumpkin puree it's really easy to make this homemade bread pudding. Warming spices such as ground cinnamon and allspice add aromas and depth to the dish. While condensed milk adds just the right amount of sweetness.
Tips For Perfect Pumpkin Bread Pudding
- Use Brioche bread or hearty bread that is a couple of days old. Trader joes and Whole foods are my go-to places to buy brioche.
- You will need more or less bread depending on the variety you use. Make sure to dip all the bread cubes in the custard. With the quantities mentioned in the recipe, you should not have any custard left.
- You can use any oven-safe bowl to make this recipe. For the glass bowl increase the pressure cook time to 25 minutes.
- Cut the bread into 7 one-inch slices. Then cut each slice into 8 cubes.
- Whisk together eggs, pumpkin puree, milk, condensed milk, cinnamon, salt, allspice, vanilla, and brown sugar in a large bowl to make the custard.
- Grease a 7-inch oven-safe cake pan with butter. Dip the bread pieces in the pumpkin custard to coat all the sides and arrange the bread pieces in the pan. Drizzle any remaining custard over the top.
- Cover the pan with a paper towel and then put aluminum foil on top of it. If you do not like aluminum foil, you can secure the paper towel with a rubber band. Place the pan on the trivet.
- Add 1 cup of water to the Instant Pot insert and carefully place the trivet inside. Close the lid with pressure valve to sealing. Pressure Cook for 22 minutes. Open after 10 minutes of natural pressure release.
- Open the Instant Pot and using heat-resistant mitts, lift out the bowl and remove the foil. Remove the paper towel. Put small cut cubes of butter on top.
Serve warm with pecans, raisins, and maple syrup. We love pairing this delicious bread pudding with a hot cup of ginger tea.
Did you enjoy this EASY Instant Pot recipe? Try my Instant Pot French Toast and Berry Bread Pudding recipes next!
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Pumpkin Bread Pudding - Instant Pot
- 2 eggs
- 1 cup pumpkin puree canned or homemade**
- ½ cup low fat milk
- ½ cup condensed milk
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon all spice
- 1 teaspoon vanilla
- 2 tablespoons butter melted
- 1 tablespoon brown sugar
- 2 tablespoons cup raisins optional
- 12 pecans rough chopped optional
- 12 ounces brioche bread, about 7 slices love trader joe's
- maple syrup
- Grease a 7" push pan with some oil and keep aside.
- Whisk together eggs, pumpkin puree, milk, condensed milk, cinnamon, salt, all spice, vanilla and brown sugar in a large bowl to make the custard.
- Cut up the bread in bite sized pieces and toss them in the pumpkin custard.
- Arrange the bread pieces in the greased pan with a spoon. Drizzle the remaining custard over. Drizzle some melted butter on top.
- Cover the pan with paper towel and then put aluminum foil on top of it. If you do not like aluminum foil, you can secure the paper towel with a rubber band.
- Put the pan on the trivet. Add 1 cup water to the Instant Pot insert. Place the trivet with the cake pan in the insert.
- Close the lid with pressure valve to sealing. Pressure Cook for 22 minutes. Open after 10 minute natural pressure release.
- Add raisins and pecans. Enjoy warm with maple syrup or with some ice cream!
- Add 1 cup of water to the Instant Pot insert.
- Cut the stem of a sugar or pie pumpkin so it fits easily in the 6-quart Instant Pot. I usually buy a pumpkin that is around 3 lbs.
- Place the pumpkin on the trivet and pressure cook for 12-15 mins followed by natural pressure release.
- Allow the pumpkin to cool down. Take the pumpkin out and peel it. Cut it into half and take all the seeds out. Mash them with a potato masher or you can also blend for a smoother puree. Keep refrigerated for up to a week.
- You can also use cut pumpkin piece that is sold in Indian grocery stores. Peel and cube pumpkin into 2-inch pieces. Place them on a steamer basket. Place steamer basket in the Instant Pot. Pressure Cook for 4 minutes followed by Quick Release. Allow the pumpkin pieces to cool down and then mash them. Keep refrigerated for up to a week.
- Check out the detailed post that includes step-by-step photos on how to make the puree.
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My Real Dish says
Heide L Horeth says
I will try it. I assume that NPR means no pressure release? Since I am new to the Instant Pot so a little more explanation is appreciated-will the pressure be fully released from the pot after 10 minutes? Love your site! Thank you!
Hi Heide, NPR means natural pressure release. 10 min NPR means - one the 22 min pressure cooking cycle is complete, you will see the Instant Pot display L0:00. At this point you wait for 10 mins, then it will display L0:10. Then carefully move the pressure valve from sealing to venting which will release any additional pressure that may be in the pot. The silver pin will drop after all the pressure is released at which point it is safe to open the Instant Pot. I hope this is helpful! Let me know if you have any more questions.
Heide L Horeth says
Thank you for making how the IP works in this recipe very clear to me! I am excited to try this recipe as I grew a couple of baking pumpkins too! Thank you!
You are welcome! I can’t wait to hear how you like this yummy bread pudding.
What a lovely alternative to pumpkin pie!
Thank you Annika!
Archana, I don't have a pan that fits inside -- any way to just use the IP pan?!
Hi Neha, you cannot cook this dish directly in the pot. Do you have a pyrex glass bowl that might fit inside the IP?
Tristanne Talarico says
Is there some benefit to using a push pan? I have ceramic casserole dish that fits, but I would have to get a push pan.
You can use the ceramic dish. Just increase the cook time by 5 mins. Let me know!
Tristanne Talarico says
Thank you for responding! I might try to recipe in a few days. I'll let you know how it goes if I do.
Leslie Dunn says
I made this for my husband a few days ago! Today he said he needed to have it again; so he ran out and got the ingredients. Thanks so much both he and I think it is delicious.
Hi Leslie! Oh how sweet!! So glad you are enjoying making it for your husband and I am happy that you both love it. Thank you!!
When you call for condensed milk, is that plain evaporated milk? Or the "sweetened condensed milk" that is very thick and sweet?
Sweetened condensed milk for this recipe.
Robert Fasman says
Thank you for the recipe, hoping to try it this Thanksgiving. What's the purpose of the paper towel? I have a covered lid and a vented/steaming lid with my IP insert, can I use one of those instead?
Just to avoid any extra water/moisture from getting in the pan
Oh. Sorry any sort of lid would be fine then? Would it be better to use the sealed lid or the one with a few steam holes?
any sort of lid will work.
Susan K Day says
I made this last night for my sister and brother in law. It was terrific! Everyone had second helpings. I had to squish my mixture into the pan to get it to fit, so the top looked unappetizing when it was done. To improve the looks I put toasted pecans and a cinnamon/brown sugar mixture on top and ran it under the broiler. I also made a bourbon sauce to pour over at the table, also a big hit! Thank you for the wonderful recipe!