SCD Hack: Use Your Instant Pot to Make Pumpkin Puree

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It’s easy to make your own fressh pumpkin puree – perfect for a ton of SCD-friendly recipes – especially if you have an Insant Pot.

It’s so easy to just put a whole sugar pie pumpkin in your pot and let it cook. No cutting or poking holes in it. Then just cut, scoop out the seeds, scoop out the cooked pumpkin and puree.

I love this method for making pumpkin. There are some canned pumpkins that are SCD legal, but I always think fresh is best! Give it a try.

Check out my video tutorial for this great SCD hack and be sure to subscribe to my YouTube channel.

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How to Make Pumpkin Puree Using an Instant Pot

Cooking squash whole in an instant pot and pureeing using a food processor or blender.

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Cuisine: Keto, Paleo, SCD

Keyword: instant pot, scd diet, scd pumpkin

Prep Time: 20

Cook Time: 15

Natural Instant Pot Release + Cooling time: 40

Total Time: 1 15

Servings: pint

Author: Sherry Lipp

Equipment

Instant Pot
Trivet for Instant Pot
Food Processor or Blender
Large Knife
Cutting Board
Spoon – or somethign to scoop pumpkin with

Ingredients

1 2 – 2.5lb Sugar Pie Pumpkin
1 cup water

Instructions

Add one cup of water to Instant Pot
Add trviet
Wash pumpkin and set on top of trivet (no need to poke holes). You may need to remove the stem if it is too tall to secure the lid
Place lid on Instant Pot. Make sure valve it set for pressure.
Set manual pressure cook to 15 minutes
When pumpkin is done, let Instant Pot natural release for 10 minutes
Quick release the rest of the pressure
Carefully remove pumpkin from pot
Allow to cool for about 30 minutes
Once cooled enough to handle, cut top off pumpkin, then cut into fourths
Scoop out all seeds and loose stringy pieces
Scoop and/or use fingers to separate the squash from the skin
Add cooked pumpkin to food processor or blender
Blend for about a minute
Add 1 tablespoon of water
Blend for about three more minutes, until pumpkin is pureed and of desired consistency
Store in air-tight container in refrigerator for up to four days or in freezer for up to six months. Tip: break pumpkin up into 1 or 1/2 cup servings to store in freezer so you always know what amount you have.

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Sherry Lipp

Founder at Happy Gut For Life

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.