- 1/2 Cup coconut milk
- 2 Teaspoons gelatin
- 3/4 Cups canned pumpkin puree, drained well
- 1 egg
- 1/2 Cup coconut sugar
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon ground allspice
- 1/2 Teaspoon ground ginger
- 1/2 Teaspoon ground nutmeg
- 1/4 Teaspoon ground cloves
- 1/4 Teaspoon salt
- 1 Cup water
In a pan, add milk and sprinkle with gelatin.
Place pan over medium-low heat and cook until milk is just heated through, beating continuously.
Remove from heat and set aside.
In a bowl, add gelatin mixture, pumpkin, egg, coconut sugar, spices and salt, and beat until smooth.
Transfer mixture into a greased soufflé dish.
Arrange the trivet in the bottom of Instant Pot and pour in water.
Place the soufflé dish on top of the trivet.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 30 minutes.
Press “Cancel” and do a quick release.
Remove the lid and transfer the soufflé dish onto a wire rack to cool completely.
Refrigerator for about 4-6 hours before serving.