Step 1

Thoroughly wash the pumpkin and dry with a towel. Cut the pumpkin in half from stem to base. Cut off the stem.

Step 2

Remove the seeds from the center of the pumpkin and set aside. Extra pulp can be cooked with the pumpkin, so place that in the slow cooker.

Step 3

Cut each pumpkin half into quarters so that you have a total of eight pieces of pumpkin. Place all pieces of pumpkin into the slow cooker and cook on low for 4 hours. Allow to cool before handling.

Step 4

Continue with “Making Puree” instructions below.

Step 5

Thoroughly wash the pumpkin and dry with a towel. Preheat oven to 400F.

Step 6

Rub the outside of the pumpkin with 1-2 tsp of coconut oil. Place pumpkin on a baking sheet lined with aluminum foil and bake in the oven for 45-60 minutes, or until a fork can pierce through the skin of the pumpkin and the flesh inside is soft. Allow the pumpkin to cool.

Step 7

Cut the pumpkin in half and scoop the seeds out, setting them aside.

Step 8

Continue with “Making Puree” instructions below.

Step 9

Thoroughly wash the pumpkin and dry with a towel. Cut the pumpkin in half from stem to base. Cut off the stem.

Step 10

Cut pumpkin halves into smaller pieces if needed and place on top of trivet inside your Instant Pot. Add 1 cup of water.

Step 11

Cook on High Pressure for 10 minutes and let Natural Release.

Step 12

Once pressure has released carefully remove the pumpkin and let cool before scooping out the seeds.

Step 13

Continue with “Making Puree” instructions below.

Step 14

If desired, peel off the skin from the pumpkin. Place pumpkin pieces into a blender and puree for 2 minutes, OR place pumpkin pieces into a deep container and puree until smooth, approximately 2 minutes.