How to Make No-Fuss Pumpkin Pie Oatmeal Pudding
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Combine oats, milk, pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, and salt in the Instant Pot; stir well.
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Seal lid and cook on Manual/High Pressure for 3 minutes.
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Quick release after 4 minutes. Stir in vanilla extract.
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Let sit for 5 minutes to thicken before serving warm.
Pro Tips for Perfect No-Fuss Pumpkin Pie Oatmeal Pudding
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of old-fashioned oats, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store No-Fuss Pumpkin Pie Oatmeal Pudding?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze No-Fuss Pumpkin Pie Oatmeal Pudding?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for old-fashioned oats?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.