Go Back
+ servings

Two Layered Instant Pot Pumpkin Yogurt

This recipe was inspired by my favorite name-brand pumpkin yogurt that costs more for one serving than it does to purchase all the ingredients to make this recipe a dozen times. The yogurt magically separates into two distinct layers during incubation, creating a beautiful pumpkin layer on the bottom, topped with a delightful spiced yogurt. I’ve been known to enjoy this dish for dessert, it’s that good!
Prep Time1 minute
Cook Time7 hours
Additional Time8 hours
Total Time15 hours 1 minute
Course: Breakfast Recipes
Cuisine: American
Keyword: instant pot yogurt, noosa pumpkin yogurt recipe, noosa yogurt recipe, pumpkin yogurt, simple Instant Pot yogurt
Servings: 6 Servings
Calories: 208kcal
Author: Lisa Childs

Ingredients

  • 4 1/2 cups ultra pasteurized whole milk
  • 2 teaspoons yogurt starter such as store bought plain yogurt with live active cultures
  • 6 tablespoons sugar sweetened condensed milk, or sweetener for low carb version*
  • 3/4 teaspoon vanilla
  • 9 tablespoons [1/2 cup + 1 tablespoon] pumpkin puree NOT pumpkin pie filling
  • 1/8 teaspoon pumpkin pie spice
  • 1 cup water

Instructions

  • Pour water into Instant Pot and add the trivet.
  • Mix all ingredients (except the water) together very thoroughly and distribute evenly into 6, 8 ounce mason jars or ramekins (It's just a little more than 3/4 cup each). Cover with plastic wrap or foil.
  • Stack jars or ramekins evenly onto the trivet.
  • Close the lid, turn the knob to Venting.
  • Press the Yogurt button and adjust to Normal. Then, adjust time to 6 hours.
  • Transfer the yogurt to the fridge and chill at least 8 hours or overnight, then serve.

Video

Notes

*I have made this recipe with wonderful results using white cane sugar, as well as stevia and monkfruit sweetener. I love using Lakanto Monkfruit Sweetener and it is a delicious low carb alternative if you also use Fairlife milk. To make sure the yogurt is the sweetness you prefer, just give the milk mixture a little taste before you incubate it! I prefer to use a little less sugar in my yogurt, so you may add more to taste.

Nutrition

Serving: 1g | Calories: 208kcal | Carbohydrates: 30g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 105mg | Fiber: 2g | Sugar: 27g