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pumpkin pie custard decorated with whipped cream

Pumpkin Pie Custard Cups in the Ninja Foodi

Easy & delicious pumpkin pie custard made right in the Ninja Foodi
Course Dessert
Cuisine American, French
Prep Time 5 minutes
Cook Time 7 minutes
Time to pressure/natural release time/cooling time 14 minutes
Total Time 4 hours 26 minutes
Servings 8
Calories 211kcal
Author Louise


  • 3 large eggs
  • cup sugar
  • ½ cup pumpkin puree
  • 2 Tbsp vanilla extract
  • 2 tsp pumpkin pie spice see notes on how to make your own
  • ¾ cup half and half
  • 1 cup heavy whipping cream


  • 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!



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


Calories: 211kcal | Carbohydrates: 12g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 128mg | Sodium: 52mg | Potassium: 118mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3016IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg