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5 Pumpkin Puree Recipes for Baby (stage 1 & 2)

Home » Feeding Style » Baby Food Purees » Stage Two » 5 Pumpkin Puree Recipes for Baby

by Michele Olivier on October 21, 2020 (updated Feb 26, 2021)

Jump to Recipe

5 stars (2 ratings)

These 5 Pumpkin Puree Recipes for Baby are a fun and healthy way for baby to enjoy the flavors of the fall season! Great for 4+ months – Stage 1 & 2 baby food.

Pumpkin Baby Food Ideas

I know your tummy is full from all the pumpkin themed foods rights now –

☕️ Pumpkin Spiced Latte
🥞 Pumpkin Pancakes
🥣 Pumpkin Oatmeal
🍩 Pumpkin Donuts with Maple Glaze
🍝 Pumpkin Pasta with Browned Butter

This list could seriously go on for days 🎃 🎃 🎃

So while you are loving on all of your pumpkin themed foods this month, let’s not forget about baby!

These 5 Pumpkin Baby Food Purees are the perfect way to introduce baby to the magical flavor of pumpkin.

HEALTH BENEFITS OF PUMPKIN
  • A good source of fiber and can prevent and resolve constipation.
  • Contains a lot of beta-carotene which helps aid eyesight.
  • Contains antioxidants and vitamin A to help strengthen immunity.
  • A good source of calcium to help strengthen bones.

Read more about the benefits of pumpkin for babies in this post: Benefits of Pumpkin for Baby.

WAYS TO COOK PUMPKIN

There are several different ways you can cook pumpkin to make a baby puree. While I prefer to roast the pumpkin to save on the labor of peeling it, you can also steam or boil it. 

ROAST

Start by slicing off the top off the pumpkin, then cut lengthwise down the middle until you have 2 halves of a pumpkin, deseed and chop the pumpkin into smaller sections. Place the pumpkin on a baking sheet and roast for 45-60 minutes or until tender when pricked with a fork. Puree in a blender as directed below.

STEAM

Cut a pie pumpkin into bigger chunks, peel and then roughly chop into smaller pieces before placing the pumpkin cubes into a steamer basket over 2 inches of boiling water for 10-15, or tender when pricked with a fork.

BOILING

Cut a pie pumpkin into bigger chunks, peel and then roughly chop into smaller pieces. Place these pumpkin cubes into a medium saucepan, add enough water to cover the pumpkin and bring to a boil. Reduce to simmer and cook for 15 minutes or when tender with pricked with a fork. Puree in a blender as directed below.

Time-Saving Tip: I have seen pre-peeled and cubed pumpkin in the grocery stores in the produce section as well in the frozen food aisle before. Both of those are great options if you want to save time and steam/boil the pumpkin.

Pumpkin Puree Recipes for Baby

Pumpkin Baby Puree

4.50 stars (8 ratings)

This Pumpkin Baby Food Puree is a creamy and flavorful way to introduce baby to the tastes of the season!

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Tropical Pumpkin Puree

4. 63 stars (8 ratings)

Tropical Pumpkin Baby Food Puree is a fun twist on the classic pumpkin puree and is made with earthy pumpkin, citrusy pineapple, flavorful coconut and a nice kick of ginger.

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Carrot, Corn & Pumpkin Baby Food Puree

5 stars (9 ratings)

This comforting fall flavored Carrot, Corn & Pumpkin will surly be a winner with baby’s expanding tastebuds. And since it is filled with nutrients that help boost baby’s eye, nerve, bone and brain development, it will be a winner with mom as well.

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Pumpkin, Yogurt + Prune Baby Food Puree

5 stars (6 ratings)

A fun seasonal baby food puree that takes only 15 minutes to make and is packed with vitamin A, beta carotene, potassium, protein and iron just from the pumpkin.

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MORE BABY FOOD RECIPES
  • The Ultimate Guide on How to Make and Serve Homemade Baby Food
  • 18 Stage 2 Baby Purees (that baby will actually eat)
  • Apple Baby Puree – 3 Delicious Ways
  • Carrot Applesauce for Baby + Toddler
  • 4 Fall Inspired Recipes for Baby
  • Roasted Root Veggies + Thyme Puree for Baby
Pumpkin Baby Puree
  • 1 small pumpkin, pie or sugar variety
  • 1 tsp olive oil (optional)
  • 1/2 tsp fresh thyme or sage, roughly chopped
  • 1-2 cups liquid – water, breast milk, formula or stock
Tropical Pumpkin Puree
  • 3 1/2 cup pumpkin, peeled and chopped (roughly half of a small pumpkin)
  • 1/2 cup pineapple chunks, fresh or canned
  • 1 tbsp shredded unsweetened coconut flakes
  • 1/2 tsp fresh ginger, minced
Carrot, Corn & Pumpkin Baby Food Puree
  • 1 1/2 cups carrots, peeled and roughly chopped
  • 1/4 cup sweet corn, fresh or frozen
  • 1/4 cup pumpkin, peeled, seeded and chopped (fresh or frozen)
Pumpkin Chicken Baby Food Puree
  • 1/2 small pie pumpkin, de-seeded and cut into wedges
  • 1/4 lbs boneless skinless chicken breast or thighs
  • 1 parsnip, peeled and roughly chopped
  • 1/4 tsp fresh ginger, minced
  • 1-2 cups liquids – water, breastmilk, formula or no-sodium stock
Pumpkin, Yogurt + Prune Baby Food Puree
  • 1/2 small pie pumpkin, (roughly 3 cups) peeled and roughly chopped
  • 1/2 cup whole plain yogurt
  • 3 dried prunes
Pumpkin Baby Puree

  • Heat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat. Cut up the pumpkin. Start by slicing off the top off the pumpkin, then cut lengthwise down the middle until you have 2 halves of a pumpkin. 

  • Scoop out the seeds and strings. Don’t be too obsessed with getting all the strings out, they will puree nicely with the rest of the pumpkin. Chop the pumpkin into smallish pieces and place onto a baking sheet, skin down. Brush on the olive oil, if using. Roast in the oven for 45-60 minutes or until a fork can pierce the very tender flesh. Set aside until cool enough to handle.

  • Peel the skin away from the pumpkin. Place the pumpkin inside a food processor or blender. Add thyme and start blending for 1-2 minutes, adding the liquid in 1/4 cup increments until you get the desired consistency. I had to add in 1 cup of water to the puree pictured. Serve or freeze for later.

Tropical Pumpkin Puree

  • In a medium saucepan, bring 2″ of water to a boil over medium heat. Place the pumpkin into a steamer basket over the boiling water, cover and cook for 15 minutes or until tender. Add the pineapple, coconut and ginger and steam for an additional 5 minutes. Reserve steamer water. Transfer all of the ingredients into a blender or food processor and puree in short bursts until you reach a chunky puree or puree on high for 1-2 minutes for a smooth puree, adding reserved steamer water in 1/4 cup increments if needed. Serve or freeze for later.

Carrot, Corn & Pumpkin Baby Food Puree

  • In a medium saucepan, bring 2 inches of water to a boil. In a steamer basket, place the chopped carrots and pumpkin, cover and steam for 7 minutes. Add in the corn on top of the carrots and pumpkin, cover and steam for an additional 3 minutes. Let cool. Reserve the steamer water. Transfer all of the ingredients into a blender and puree on high for 1-2 minutes or until completely smooth. If the puree is too thick, add in reserved steamer water, breast milk, formula, chicken broth or water in 1/4 cup increments until you reach your desired consistency. I added in 1/2 cup of the reserved water to the puree pictured above.

Pumpkin Chicken Baby Food Puree

  • Preheat over to 350 degrees F. Line a baking sheet with tinfoil or a silicone mat. Lay a large piece of tin foil on top of a cutting board or counter. Place the chicken breast and parsnips onto the piece of foil. Wrap chicken and parsnips up tightly in the foil like a package, leaving the seams of the foil at the top. Place onto one side of the baking sheet. Place the wedges of the pumpkin on the other side of the baking sheet. Place the baking sheet in the oven and bake for 30 minutes. Remove the chicken tin foil packet and let cool. Bake the pumpkin for an additional 10-15 minutes or until easily pricked with a fork. Let pumpkin cool slightly. Once the pumpkin is cool enough to handle, scrape the skin off the pumpkin and discard. Cut chicken into cubes. Place the chicken, parsnips, pumpkin and ginger into a blender or food processor and puree for 1-2 minutes, adding in 1/4 cup of liquid at a time if needed.

Pumpkin, Yogurt + Prune Baby Food Puree

  • Bring 2 inches of water to a boil in a medium saucepan. Place pumpkin into a steamer basket over boiling water, cover, and cook for 10-15 minutes, or when you can easily prick the pumpkin chunks with a fork. Let cool slightly. Reserve steamer water. Meanwhile, place the prunes into a small bowl and cover with very hot water for 10 minutes. This will let them plump up and become tender. Place the pumpkin, yogurt and prunes into blender or food processor and puree for 1-2 minutes until smooth, adding reserved steamer water in 1/4 cup increments if needed.

Age: 4 months and up

 

Yield: 10-25 ounces depending on recipe

 

Additional Spices: Feel free to use the following spices instead of the thyme – 1/2 tsp of cumin, 1/4 tsp of nutmeg, 1/2 tsp of cloves, 1 fresh garlic clove, 3-4 basil leaves, 1/2 tsp chopped rosemary or even a big pinch of fresh ginger.

 

Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).

 

Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!

Did you make this recipe?

Tag @babyfoode on Instagram and hashtag it #babyfoode!

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NEW TO MAKING PUREES? 
THEN CHECK OF MY GUIDE ON WHICH KITCHEN TOOLS YOU ACTUALLY ARE GOING TO NEED TO MAKE THE CREAMIEST AND SMOOTHEST BABY PUREES. HINT, IT’S NOT MANY!

Pumpkin Baby Puree (4+ months - stage 1)

This Pumpkin Baby Puree is a creamy and flavorful way to introduce your baby to the flavors of the season! It’s so good you can serve it plain or with a swirl of plain yogurt, cottage cheese for older babies, or with a spoonful of ricotta. It’s a nutritious stage 1 baby food for 4-6 months and up.

Medically reviewed and co-written by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).

Pumpkin Baby Puree

You’re not the only one that will be obsessed with pumpkin this fall!

Pumpkin baby puree 🎃 is a fun and flavorful way to introduce the taste of the season to your little pumpkin 👶!

Filled with a ton of essential nutrients for babies, this recipe is an easy, hassle-free way to make a pumpkin puree for your baby without all the fuss 🙅‍♀️.

This recipe is a yummy and smooth starter puree for your baby, and you can even mix it into yogurt, oatmeal, pancakes, muffins, or apple puree for toddlers and kids.

Is it your first time making homemade baby food? Then I suggest you start this journey by reading my in-depth Guide on How to Make Homemade Baby Food. The detailed guide goes over all the important information such as the best cooking tools to have on hand, safe storage, how to know when baby is ready for solids, how to introduce purees, the best first foods for baby, and more! You can also check out my best-selling cookbook for even more information and recipes!

Pumpkin Puree Video

Watch this video to see how easy this Pumpkin Puree recipe is to make!

Reasons to Love Pumpkin Puree for Baby
  • creamy and smooth
  • great for 4-6+ months
  • stage one baby food
  • healthy — full of essential nutrients for baby
  • easy to make – requires only 10 minutes of hands-on time
  • babies love the sweet and earthy taste
  • homemade
  • freezer-friendly 
  • budget-friendly

Ingredients

Make sure to read the recipe card below for full ingredients and instructions!

  • Pumpkin: For the best pumpkin baby puree, you should use a pie or sugar pumpkin, not the huge pumpkins you use for carving. Most grocery stores carry pie pumpkins in the fall.
  • Sage or Thyme: To round out the pumpkin’s natural sweetness, we will add a pinch of freshly chopped sage or thyme. You can also use cumin, nutmeg, cloves, garlic clove, basil leaves, chopped rosemary, or even a big pinch of fresh ginger.

Health Benefits of Pumpkin
  • A good source of fiber and can prevent and resolve constipation
  • Contains a lot of beta-carotene, which helps aid eyesight
  • Contains antioxidants and vitamin C to help strengthen immunity
  • A good source of potassium to help heart health

How to Make Pumpkin Puree
  1. Preheat Oven: Preheat the oven and line a baking sheet.
  2. Cut Pumpkin: Start by slicing off the top of the pumpkin, then cut lengthwise down the middle until you have 2 halves of a pumpkin.  
  3. Scoop Out Seeds and String: Don’t be too obsessed with getting all the strings out; they will puree nicely with the rest of the pumpkin.
  4. Chop Pumpkin: Chop the pumpkin into smallish pieces and place onto a baking sheet, with the skin side down. 
  5. Roast: Place the pumpkin in the oven and then roast until tender.
  6. Peel the Skin.
  7. Blend: Place the pumpkin inside a food processor or blender. Add thyme and start blending for 1-2 minutes, adding the liquid in 1/4 cup increments until you get the desired consistency.
  8. Serve or Freeze for Later.

More Ways to Cook Pumpkin

There are several ways you can cook pumpkin to make a baby puree. While I prefer to roast the pumpkin to save on the labor of peeling it, you can also steam or boil it.

Steam

Cut a pie pumpkin into bigger chunks, peel, and then roughly chop into smaller pieces. Place the pumpkin cubes into a steamer basket over 2 inches of boiling water and steam for 10-15 minutes or until tender when pricked with a fork. Puree in a blender as directed below.

Boiling

Cut a pie pumpkin into bigger chunks, peel, and then roughly chop into smaller pieces. Place these pumpkin cubes into a medium saucepan, add enough water to cover the pumpkin, and bring to a boil. Reduce to simmer and cook for 15 minutes or until tender when pricked with a fork. Puree in a blender as directed below.

Note: Boiling will not be the most nutritious method, as a lot of the nutrients leach out of the pumpkin when boiled and then thrown out with the water after boiling. If you’re boiling and using liquid to get the desired consistency, use some of the leftover water as your liquid of choice to save some of those nutrients.

Time-Saving Tip: I have seen pre-peeled and cubed pumpkin in grocery stores in the produce section and the frozen food aisle. Both of those are excellent options if you want to save time and steam/boil the pumpkin.

How to Store Pumpkin Baby Food

REFRIGERATOR

You can store this puree in an airtight container in the fridge for up to 4 days. 

FREEZER 

This puree can be frozen for up to 4 months.

  • Spoon puree into a freezer storage container. Do not overfill. 
  • Place the lid on the storage container or cover with a piece of saran wrap, and label with the date and recipe name. 
  • Place the tray into the freezer and let it freeze completely — preferably overnight. 
  • Pop-out the baby food cubes and place them in a ziplock baggie or stasher bag. Don’t forget to relabel the baggie or stasher bag for future reference.

Need more information on how to store your baby foods? Head over to my Best Baby Food Storage Containers – Plus 6 Tips on Freezing and Thawing post!

Label Tip: Don’t forget to label your purees before you place them in the fridge or freezer with the name of the puree and the date you made it. Take it from me; by the end of the week, you will completely forget what is in your freezer and how long it’s been there.

Frequently Asked Questions

When can baby eat pumpkin?

Babies can have pumpkin as one of their first foods. When a baby can start on solids is determined by their own rate of development, which generally comes between 4-6 months of age. Some of the developmental milestones babies need to reach in order to start solids include: if your baby has solid control of their head and neck, if your baby has doubled in weight, and if your baby is reaching for or opening their mouth when you eat (see my guide here). Before you start your baby on purees, you should consult with your pediatrician to make sure your child is developmentally ready.

Can you add spices to this pumpkin puree?

Yes! In this recipe, we are adding a pinch of fresh sage or thyme, but feel free to use the following spices instead: cumin, nutmeg, cinnamon, cloves, garlic, thyme, mint, basil, or fresh ginger (see quantity recommendations in the recipe card).  
Tip on Spices: I always add spices or herbs to my baby food purees, but you can choose to leave them out of all your baby food. You do you! Either way, this puree will surely taste amazing. 

Great Pumpkin Combination Purees

While this pumpkin puree tastes great by itself, it’s also easy to mix and match with other nutrient-dense baby food purees. So give these fun flavor combos a try!

  • Apples
  • Carrots
  • Pears
  • Mango
  • Sweet Potatoes
  • Pineapple
  • Prunes
  • Quinoa Baby Cereal 
  • Chicken
  • White Beans
  • Soft Tofu
  • Carrot + Corn
  • Yogurt

Puree Feeding Tips

  • Follow your baby’s lead – when feeding purees from a spoon, sometimes there’s a tendency to keep offering bites past the point of your baby being full. Always follow baby’s cues for when they are done eating. Turning away from the spoon, closing her mouth, or pushing food away are all signs that baby is finished with the meal.
  • Try adding a little seasoning or spice to purees – babies like flavor! Or consider changing the temperature of purees from time to time, to slightly warmed or slightly chilled. Varying these aspects adds to the sensory experience!
  • Throwing spoons is a common phase that all babies go through at one point or another. One of the best ways to handle spoon throwing is to ignore it and keep feeding baby as usual (with an extra spoon you already have at the table). If baby ends up also throwing back up spoons #2 AND #3, simply encourage your baby to eat with their hands until they appear to be finished with the meal.

Tools Needed

These tools will make it a lot easier for you to make this healthy Sweet Potato puree. For more information, here is a post of my favorite kitchen tools to make baby food: Top Tools for Making Baby Purees.

  • Baking Sheet
  • Blender or Food Processor
  • Freezer Tray
  • Storage Containers for Fridge
  • Stasher Bag
DID YOU MAKE THIS PUMPKIN PUREE?
 I’D LOVE TO KNOW HOW IT TURNED OUT! LEAVE A COMMENT AND A ⭐️ RATING BELOW 👇

Or watch a shortened version of this video here.

  • 1 small pumpkin, pie or sugar pumpkin variety
  • 1 tsp olive oil (optional)
  • 1/2 tsp fresh thyme or sage, roughly chopped
  • 1-2 cups liquid – water, breast milk, formula or stock

  • Preheat: Heat oven to 350 degrees. Line a baking sheet with parchment paper or silicone mat.

  • Prep: Cut up the pumpkin. Start by slicing off the top off the pumpkin, then cut lengthwise down the middle until you have 2 halves of a pumpkin.

  • Deseed Pumpkin: Scoop out the seeds and strings. Don’t be too obsessed with getting all the strings out, they will puree nicely with the rest of the pumpkin.

  • Cut Pumpkin: Chop the pumpkin into smallish pieces and place them onto a baking sheet, skin down. Brush on the olive oil, if using.

  • Bake: Roast in the oven for 45-60 minutes or until a fork can pierce the very tender flesh. Set aside until cool enough to handle.

  • Remove Skin: Peel the skin away from the pumpkin.

  • Puree: Place the pumpkin inside a food processor or blender. Add thyme and start blending for 1-2 minutes, adding the liquid in 1/4 cup increments until you get the desired consistency. I had to add 1 cup of water to the puree pictured.

  • Eat: Serve or freeze for later.

Age: 4-6 months and up

Yield: 25 ounces

Additional Spices: Feel free to use the following spices instead of the thyme – 1/2 tsp of cumin, 1/4 tsp of nutmeg, 1/2 tsp of cloves, 1 fresh garlic clove, 3-4 basil leaves, 1/2 tsp chopped rosemary or even a big pinch of fresh ginger.

Blender

Freezer Tray

Tripp Trapp High Chair

EZPZ

NumNum Pre-Spoon GOOtensils

Did you make this recipe?

Tag @babyfoode on Instagram and hashtag it #babyfoode!

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8 pumpkin dishes that children will love

Pumpkin is a valuable product, especially in a child's diet. It contains B vitamins, beta-carotene, potassium, magnesium, phosphorus and fiber. At the same time, you can cook a lot of both sweet and savory dishes from pumpkin - some of them will surely appeal to children.

Pumpkin porridge with rice

• Peel the pumpkin, cut into large cubes and simmer over low heat, adding a little water to avoid burning.
• When the pumpkin softens slightly, add a little more water and pour rice directly into the same pan.
• Mix thoroughly, add salt, sugar, cinnamon and a little citric acid to taste.
• If you want the porridge to be more "pumpkiny", add less rice and more pumpkin.
• You can add millet instead of rice, it will also turn out delicious. Serve with butter.

Pumpkin puree soup

Pumpkin puree soup, despite its simplicity, is popular in many restaurants. There are many recipes, we offer a basic one that you can adapt to the tastes of your family.
• So, fry 300-400 g of pumpkin pulp with onions and small carrots in butter.
• Puree in a blender, add hot milk or cream.
• Pour into a saucepan, bring to a boil, add spices, salt and serve, sprinkling cream soup with croutons or pumpkin seeds.
• If you add pre-fried chicken fillet pieces to the soup, it will turn out to be more satisfying, and with MAGGI® Super Seasoning "10 Vegetables" - more fragrant.

Baked pumpkin

This is perhaps the easiest recipe that even a child can handle.
• Spread the pumpkin pulp cut into large squares on a baking sheet covered with foil, bake in the oven until the pumpkin becomes soft.
• Then sprinkle with cinnamon and drizzle with runny flower honey. Healthy dessert is ready.
By the way, the taste of pumpkin goes well with blue cheeses. If, instead of honey, pumpkin is sprinkled with dorblu cheese, you get a savory, but no less tasty dish - however, rather for an adult menu.

Pumpkin fritters

If you like pancakes made from zucchini or potatoes, then why not add pumpkin to them?
• Coarsely grate the zucchini first, then the pumpkin, salt and mix, and then gently squeeze out the excess juice.
• Depending on the amount of the resulting mass, add 1 or 2 chicken eggs, a little flour, mix and fry in a pan, like regular pancakes.
• Serve with sour cream.

Pumpkin chips

• Cut the peeled pumpkin into thin slices, brush with olive oil, salt, sprinkle with sesame seeds and spread on a baking sheet covered with baking paper.
• Bake at 200 degrees for about 15 minutes.
• Be careful not to burn the pumpkin as the baking time may vary depending on the type of pumpkin and the thickness of the slices.
• Get an unusual snack, which can replace store-bought potato chips, cookies and other foods that are not the most healthy for a child.

Fresh pumpkin salad

• Coarsely grate pumpkin, sweet golden apples and carrots.
• Drizzle with olive oil, sprinkle with peeled pumpkin seeds. Healthy vitamin salad is ready.

Pumpkin Cheesecake

For the cheesecake base, you will need 250 g almond biscuits, 120 g butter and 1 tbsp. brown sugar.
For the filling: 250 g pumpkin, 200 g sugar, 500 g Philadelphia cheese, 2 eggs, 2 egg yolks, 200 ml heavy cream, cinnamon, ginger, salt and 3 tbsp. lemon juice.
• Grind cookies in a blender, add melted butter and sugar to it: you should get a soft plastic mass.
• Roll it out and lay it on the bottom of the baking dish, leaving low sides.
• Put in the refrigerator and take care of the filling. At medium speed, mix eggs, yolks, Philadelphia cheese and sugar with a mixer or blender, add pre-prepared pumpkin puree, lemon juice, spices and salt to taste.
• At the end, add the cream and mix again until smooth.
• Pour the finished filling into the mold and send it to the oven preheated to 190 degrees for 50-60 minutes.
• When the cheesecake is done, let it cool straight out of the pan.
• Serve drizzled with hot chocolate or sprinkled with salted caramel.

Candied pumpkin

• Cut the pumpkin into small pieces, put in a layer in a large saucepan and generously sprinkle with sugar, top with sliced ​​lemon.
• Then again a layer of pumpkin-sugar-lemon and again, until the place in the pan runs out.
• Place the pot over medium heat, bring to a boil, cook for 5 minutes and let cool for 3-4 hours.
• Repeat the procedure one or two more times. The main thing is that the pumpkin is soaked in syrup, but at the same time the pieces retain their shape and do not turn into mashed potatoes.
• When the pumpkin has cooled for the last time, drain the syrup and send the candied fruits to dry in the oven. This will take about 4 hours at a temperature of 100 degrees.
• When the candied fruits have hardened, sprinkle with powdered sugar and serve.
• Store candied fruit in a closed jar.

Olga Vykhodchenko
Journalist

Kindergarten pumpkin puree recipe

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Kindergarten-style pumpkin puree is smooth and tender. To prepare mashed potatoes, it is important to take a ripe sweet pumpkin, then seasoning the mashed potatoes is not required at all.

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  • Servings: 2 servings
  • Calories (100g): 117 kcal
  • Price: very economical
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Ingredients:
  • Pumpkin - 293 g (wt. , peeled)
  • Water - 56g (20g for pumpkin boil, 36g for milk sauce)
  • Butter - 56 g (12 g for puree, 12 g for serving, 32 g for milk sauce)
  • Flour - 32 g (about 2.5 tablespoons with a small slide - for milk sauce)
  • Milk - 183 g (3/4 cup for milk sauce)
  • Salt - pinch(s)

Preparation: Step 1