SCD Hack: Use Your Instant Pot to Make Pumpkin Puree

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.

Cuisine Keto, Paleo, SCD
Keyword instant pot, scd diet, scd pumpkin
Prep Time 20 minutes
Cook Time 15 minutes
Natural Instant Pot Release + Cooling time 40 minutes
Total Time 1 hour 15 minutes
Servings 1 pint


  • 1 2 – 2.5lb Sugar Pie Pumpkin
  • 1 cup water


  1. Add one cup of water to Instant Pot

  2. Add trviet

  3. 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

  4. Place lid on Instant Pot. Make sure valve it set for pressure.

  5. Set manual pressure cook to 15 minutes

  6. When pumpkin is done, let Instant Pot natural release for 10 minutes

  7. Quick release the rest of the pressure

  8. Carefully remove pumpkin from pot

  9. Allow to cool for about 30 minutes

  10. Once cooled enough to handle, cut top off pumpkin, then cut into fourths

  11. Scoop out all seeds and loose stringy pieces

  12. Scoop and/or use fingers to separate the squash from the skin

  13. Add cooked pumpkin to food processor or blender

  14. Blend for about a minute

  15. Add 1 tablespoon of water

  16. Blend for about three more minutes, until pumpkin is pureed and of desired consistency

  17. 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.

Recipe Video

Sherry Lipp
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