Breakfast Pumpkin Custard
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
  • 1 pound whole cauliflower end trimmed and roughly chopped
  • 2 cups pumpkin puree (about 1 15-oz can)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon vanilla powder
  • 2 bananas
  • 3 tablespoons maple syrup
  • 3 tablespoons water
  • Pinch of salt
  • 1 teaspoon gelatin

  • Optional toppings:
  • Raisins
  • Chopped dates
  • Banana slices
  • Coconut cream or milk
  1. Add all of the ingredients except for the gelatin to the Instant Pot.
  2. Put the top on the Instant Pot and set to pressure cook for 3 minutes. Take care to set the knob to the sealing position.
  3. Once it’s finished cooking, allow the Instant Pot to depressurize (slow release). After about 10 minutes, the floating valve or red metal pin should drop, then open the lid.
  4. Add in the gelatin using an immersion blender, blend the cauliflower mixture until smooth.
Recipe by Autoimmune Wellness at