Combine eggs and sugar into a medium size mixing bowl. Whisk until combined.
Add canned pumpkin and pumpkin pie spice. Whisk until combined
Add vanilla extract, half & half and heavy whipping cream. Whisk until combined. Pour mixture into 8 (4 ounce) canning jars.
Put lids on canning jars and tighten just until hand tight. Place 1 cup of water in the inner pot of the Ninja Foodi.
Place the jars into the basket in two layers. Put the pressure lid on and turn the black valve to seal. Pressure cook on high for 7 minutes. Allow to natural release for 7 minutes and then manually release the remaining pressure.
Remove jars from basket and let sit for about 15 minutes. Then, place them in the fridge to cool for 4 hours.
Top with whipped cream and pumpkin pie spice. Serve and enjoy!
Video
Notes
If you want to make your own Pumpkin Pie Spice Blend
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground allspice
A few tips for making custard
Use cold ingredients
Don't preheat the water in the inner pot
Remove from the basket after the 7 minutes natural release