Canned pumpkin baby food recipes

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

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

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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!

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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!

Homemade Apple & Pumpkin Baby Food

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This homemade apple & pumpkin baby food puree is an easy & healthy recipe to feed your baby this fall! Only 3 organic ingredients (pumpkin, apples & water) means no preservatives, food coloring or additives!

We try to eat seasonally as much as possible around here! We rely on farmer's markets, produce stands, and our own garden for fresh, locally-grown produce.

Since seasonal eating is important to me when it comes to feeding my older kids, I adopt the same principles when feeding my babies. This Homemade Apple & Pumpkin Baby Food Puree takes the best of fall produce and combines it into a delicious puree that your baby will love to eat!

I've been babies homemade purees for over 10 years now (see how I introduce solid foods to babies). I have made just about every baby food combination under the sun, and this is one of babies' favorites.

I don't know what it is about the orange veggies, but all of my kids have loved them. First I introduce sweet potatoes, then move on to carrots and pumpkin. The problem with pumpkin is that most of my kids haven't loved it on its own.

That's understandable right?! Have you ever cracked open a can of pumpkin puree and dug right in? (Me neither). That's why I love adding apples to bring a little sweetness to the pumpkin in this Homemade Apple & Pumpkin Baby Food Puree!

Apple & Pumpkin Baby Food: Substitutions

There are only two ingredients in this recipe, {well 3 including water} but here are a few notes about each!

Apples. I recommend a sweet, flavorful apple variety like Galas, Honeycrisps or Pink Ladies. But any variety will do. If you already have homemade, unsweetened applesauce on hand feel free to use 1 ½ cups of applesauce instead of the 3 cups of cooked apples. Use organic apples and make sure to wash them thoroughly.
Pumpkin. I have included instructions to use freshly roasted pumpkin. But you can also use canned, organic pumpkin.

How to make apple pumpkin baby food

This recipe is simple, cook the apple and pumpkin, add water and blend. Here are a few tips.

A question you might be asking yourself is, "If I use pumpkin puree and applesauce (instead of whole apples and freshly roasted pumpkin), do I still need to blend them together?"

The answer is yes. You want your Homemade Apple & Pumpkin Baby Food Puree to be as smooth as possible. Plus blending ensures that both the flavor and texture are consistent throughout the mixture! There's no better way to make homemade baby food than in the Vitamix!

Blend until the mixture is smooth. I find young babies have trouble handling any sort of texture, so be careful to blend well.

How to freeze homemade pumpkin baby food

I have two different silicone trays that I use to freeze purees. When my babies are younger I use this individual silicone brownie pan, because each well holds 1 TBS of puree. The downside to this pan is that it doens't have a lid, so you have to be careful when you put it in the freezer.

I recently purchased three of these silicone ice cube trays and LOVE them (pictured below). Two specific features that are great about these are: 1) they have a hard outer rim which makes it easy to lift & move even when it's full. and 2) they come with lids! Each well also has a larger capacity of 2 TBS, so they're perfect once your baby develops a larger appetite!

Let the mixture freeze completely and then transfer the frozen cubes to an airtight, freezer-friendly container. Gently warm the amount of baby food you need in the microwave or on the stovetop and serve it to your baby slightly warm but not hot.

Store

You can also store the baby food in a glass jar with a lid in the refrigerator for up to 2 weeks.

Don't forget to nourish yourself as you feed your baby - try these lactation cookies to keep up the milk supply while you feed your baby solids.

Recipe FAQs

Can I use canned pumpkin to make baby food?

Yes, you can use canned pumpkin puree. Please stick with an organic variety that has one ingredient - pumpkin!

How long does homemade baby food last?

It lasts for up to 1 week in the refrigerator and 3 months in the freezer.

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Homemade Apple & Pumpkin Baby Food Puree

Laura

5 from 5 votes

Prep Time 10 mins

Cook Time 15 mins

Total Time 30 mins

Course baby food, Main Course

Cuisine American

Servings 16 2 TBS portions

Calories 21 kcal

▢
Vitamix blender
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measuring spoons
▢
measuring cups
▢
spatula
▢
silicone ice cube tray

▢ 1 ½ cups pumpkin puree* 1 small sugar/pie pumpkin or 1 (15 oz can organic pumpkin puree)
▢ 3 medium apples peeled cored & chopped (about 3 cups)
▢ 1 cup water

Homemade Pumpkin Puree:

Preheat oven to 450 degrees F.
Remove the stem from the pumpkin, cut it in half and remove the seeds.
Place both halves of the pumpkin flesh side down in a 9x13” baking dish.
Pour water in the bottom of the dish until it fills the dish about ¼” high.
Cover pan/pumpkins with foil and bake for 45-60 minutes or until the pumpkins are soft to the touch (the skin depresses when pushed).
Set pumpkin halves flesh-side up to cool.
Once cool, remove pumpkin flesh from the skin and measure out 1 ½ cups.

Cook apples:

Place peeled & chopped apples and 1 cup of water in a saucepan over medium heat.
Cover and cook, stirring occasionally until the apples are soft (about 10-12 minutes).
Remove from heat and let the water and apples cool (do not discard water, reserve it to use in the baby food).

Make the puree:

Add ½ cup of the water used to cook apples, cooked apples and pumpkin to the container of your Vitamix blender.
Turn the machine on and slowly increase the speed to high, blend until smooth
If necessary, add up to an ½ cup more water and continue blending until mixture reaches desired consistency (younger babies (4-7 months) need thinner purees, while older babies (8+ months) can handle a little bit of texture)!

Freeze/store:

Freeze in 1-2 TBS portions using an ice cube tray or silicone mold.
Once frozen, remove cubes from tray/mold and transfer to an airtight container and store in the freezer.

To Reheat:

Place desired number of cubes in a microwave safe container and warm for 30 seconds per cube. Check to ensure they are not too warm before feeding to your baby!

Ingredients

Apples. I recommend a sweet, flavorful apple variety like Galas, Honeycrisps or Pink Ladies. But any variety will do. If you already have homemade, unsweetened applesauce on hand feel free to use 1 ½ cups of applesauce instead of the 3 cups of cooked apples. Use organic apples and make sure to wash them thoroughly.
Pumpkin. I have included instructions to use freshly roasted pumpkin. But you can also use canned, organic pumpkin.

Store

Store in an glass jar with a lid in the refrigerator for up to 1 week.

Freeze

Transfer the puree to ice cube trays to freeze, or individual containers to store in the refrigerator. I love these silicone ice cube trays. they have a firm outer rim, making them easy to transport, and a lid for storage! The wells hold 2 TBS of puree.

Once they are frozen, transfer the cubes to an airtight container and store in the freezer for up to 3 months.

Reheat

Reheat refrigerated puree until just warmed.

Reheat one or two cubes of frozen puree in a glass container in microwave for 40-60 seconds. You could also warm it on the stovetop or let it thaw at room temperature for several hours.

Serving: 2TBSCalories: 21kcalCarbohydrates: 5.3gProtein: 0.4gFat: 0.1gSodium: 0.9mgPotassium: 27.7mgFiber: 1.6gSugar: 3.4gVitamin A: 2825IUVitamin C: 2.3mgCalcium: 6mgIron: 0.2mg

Tried this recipe?Let us know how it was!

An important note about combination purees.

Always start your babies on single-food purees.

This is important to ensure that your sweet baby is not allergic to the foods you feed her. If you feed her a combination of foods, like this Homemade Apple & Pumpkin Baby Food Puree and she has a reaction, you will not be able to decipher which food caused it.

So, before you feed this Homemade Apple & Pumpkin Baby Food Puree to your little one, be sure you have introduced her to both apples and pumpkin, separately!

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!

Pumpkin puree for the winter step by step recipe

The season of the beautiful pumpkin has begun, so I hope that my today's recipe for many hostesses will come in handy. Pumpkin puree for the winter, for example, can be prepared in many ways, and I will tell you the two most convenient ones - freezing and preservation. As a result, you will always have natural pumpkin puree at hand, without extraneous additives that the modern food industry is so guilty of.

You can take whatever quantity of fresh pumpkin you like - harvest as much as you have. I will only show the process of its preparation. I use a small pumpkin weighing 3 kilograms in my recipe. In finished form, about 1.5 kilograms of excellent homemade puree is obtained - thick, rich, tender and homogeneous. Such a puree can be added to cereals, homemade cakes, desserts, to prepare puree soups or desserts on its basis. nine0003 Step 1

To prepare homemade pumpkin puree from products, we need only fresh pumpkin.

Step 2

Wash it, dry it and cut it in half. Depending on the variety of fruits, there may be a lot of fibrous pulp and seeds or, conversely, a little. With a straight hand, we take out the inner part in which the pumpkin seeds are attached. By the way, these same seeds can be dried and eaten - they are very useful. nine0003 Step 3

Now let's get rid of the rough skin, which can be easily removed with a vegetable peeler (the so-called housekeeper knife).

Step 4

Since we will cook the pumpkin in the oven, we take a suitable baking dish. If there are a lot of pumpkins, use a standard deep baking sheet. Cut the pulp into large pieces and put in a mold. nine0003 Step 5

Now we tighten the form or baking sheet with food foil as tight as possible so that steam does not escape. I wrapped the pumpkin pan with two layers of foil.

Step 6

Bake the pumpkin in an oven preheated to 200 degrees for about 1 hour. We check the readiness of the pulp: millet pierce a piece of pumpkin directly through the foil with a knife. If the knife easily enters the pumpkin, then it is ready. nine0003 Step 7

Completely remove the foil. There will be a lot of liquid at the bottom of the mold - it is not needed, so just drain the juice. If you want, drink it, but personally I don't like it. We put the pumpkin in a hot oven for another 15 minutes to dry it further (the pulp is still watery).

Step 8

Transfer the finished pumpkin slices to a container suitable for chopping. Then I decided to see how much baked pumpkin I got. Yield: 1 kg 580 grams. There is no liquid at the same time - we need a thick and stable puree. nine0003 Step 9

Finished pumpkin can be ground with a sieve or immersion blender. The result is a completely homogeneous, smooth and tender pumpkin puree. If you just crush it with a crush or scroll through a meat grinder, fibrous fragments will remain.

Step 10

Pumpkin puree is ready, so the next step is to prepare it for the winter. The first way is to roll up in banks. To do this, the dishes must be prepared. Each hostess has her own favorite method, and I sterilize the jars in the microwave - I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam in the microwave at the highest power for 5-7 minutes each, drain the water. For example, two jars will last 6-8 minutes, and three - 10 minutes. I boil the lids on the stove for about 5 minutes. Before laying pumpkin puree in jars, it is MANDATORY to boil it for 5-7 minutes on the stove, otherwise the blanks will disappear. Alternatively, jars of pumpkin puree can be further sterilized on the stove if storage conditions are not ideal (particularly a warm apartment). For example, half a liter is enough for 10-15 minutes after boiling water. nine0003 Step 11

We close jars with pumpkin puree with lids using a typewriter or twist them with screws. By the way, I am often asked if there is a difference between what kind of covers to use - screw or turnkey tin. There is no difference at all - what is at hand at the moment, then use it. Well, I hope you understand that threaded cans are also needed for screw ones?

Step 12 nine0002 Turn jars of pumpkin puree upside down and wrap with a blanket or blanket. In this position, let the workpiece cool completely for the winter. Then we transfer to the basement or cellar and store until needed.

Step 13

And here is another way to harvest pumpkin puree for the winter - freezing. Alternatively, put the cooled puree into new plastic bags, tie them up and do not forget to sign. What's in the package, how much and when cooked. For me, it's just paper sheets glued with adhesive tape. nine0003 Step 14

Well, or here's another option - freezing pumpkin puree in silicone molds for ice or sweets. Very convenient when you need very little puree. When the cubes are frozen, simply remove them from the cells and place them in one bag.

Step 15

I hope this simple recipe for pumpkin puree for the winter will come in handy, my dear hostesses. Good luck preparing for the winter! nine0003 90,000 puree from pumpkin with apples for the winter, step -by -step recipe for 1319 kcal, photo, ingredients

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Eat houses

October 16, 2021

Preparation

9000 30 minutes 9000 persons

DESCRIPTION

For pumpkin-apple puree, choose products wisely. To make the dessert taste rich, give preference to sweet varieties of pumpkin with juicy, fragrant pulp. Apples, too, take sweet or sweet and sour. If desired, include an orange or lemon among the ingredients. These fruits will give the delicacy a light citrus note. Pumpkin puree with apples can be prepared for the winter, as it is stored very well. If you exclude sugar from the list, this recipe will go into the dietary category. You can also use fresh lemon juice or citric acid here. nine0120

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Ingredients for

Portations

main

1 ⅗ kg

Wash apples well in running water, dry with a clean towel. Cut them into 2-4 pieces to make it easier to remove the core and cut off the peel.

Take a deep clean saucepan and place pumpkin pulp cut into pieces up to 2 cm thick. Add apples on top. Follow this order, because a dense pumpkin needs more time to cook, so it should be at the bottom.

Fill apples and pumpkins with drinking water.