Step 1

Whisk together the 2 eggs and add all remaining ingredients in the order listed.

Step 2

Grease a 6-inch x 3-inch pan very, very well and cover the bottom with parchment paper. I found this easiest to do with a silicone basting brush so I could get into all the nooks and crannies.

Step 3

Pour the mixture into the pan.

Step 4

In the inner liner of your instant pot or pressure cooker, place 1.5 cups of water.

Step 5

Place a steamer rack on top of it and place the pan with the pumpkin mixture on the rack.

Step 6

Cover the pan with a silicone lid or aluminum foil.

Step 7

Cook for 20 minutes at high pressure, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.

Step 8

Remove lid carefully, not allowing any of the water on the lid to fall back into the pudding.

Step 9

Chill for 6-8 hours and serve with additional whipped cream. I use this little device for the easiest whipped cream ever.

Step 10

Mix the ingredients together as instructed in the Instant Pot directions and pour them into a 6 x 3 pan.

Step 11

Place the pan into a 13x9 pan and fill that pan halfway up with water.

Step 12

Place the pans into the oven and bake at 350F for 40 minutes.