Cooking pumpkin for baby food

How to Cook Pumpkin for Babies

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Pumpkin is an amazing first food for babies. Serve this nutritious food to your baby with ease and confidence by using these cooking and serving tips and recipes.

Jump to:

When can babies eat pumpkin?
Health Benefits
Are pumpkins safe for babies?
Selecting the Best Pumpkin
How to Cut Pumpkin
Top Cooking Methods
How to serve Pumpkin to Babies
Frequently Asked Questions
Pumpkin Recipes for Babies
Pumpkin Puree for Babies

When can babies eat pumpkin?

This nutritious vegetable can be offered to babies as soon as they’re ready to start solids, usually around 6 months. It’s important to remember that your baby is unique and that rather than going by the calendar, you need to make sure your baby is DEVELOPMENTALLY ready to start solids.

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Health Benefits

Interesting fact! Pumpkin is technically a fruit because it contains seeds, just like avocados, tomatoes, butternut squash, and spaghetti squash.

It's not only delicious and versatile, but it is also loaded with vitamins, minerals, and antioxidants.

They're particularly high in:

Vitamin A - important for eye and bone health and immune function
Vitamin C - helps boost immunity and enhances iron absorption
Magnesium and potassium - aid in optimal bone health and hear thealth

As with sweet potatoes, carrots, and butternut squash, its bright orange color is due to antioxidants called carotenoids, which get converted into vitamin A. Carotenoids are fat-soluble compounds, so they are best absorbed with fat.

Last but not least, it's also a great source of both soluble and insoluble fiber.

Are pumpkins safe for babies?

As long as they are offered in an appropriate size and texture, it is safe. Let me show you how! Pumpkin allergy is very rare as well.

Selecting the Best Pumpkin

Fresh

There are more than 100 types of pumpkin, and while they are all technically edible, the big carving pumpkins tend to be quite watery and stringy once cooked.

The ones you want to use for cooking are sugar pumpkins (also called pie or sweet pumpkins). These are small and round. I've found that ones that are between 2-5 pounds have the best flesh.

Other delicious ones to try are Japanese Kabocha or Red Kuri Pumpkin (what’s pictured here)! They are my absolute favorites.

To select the best pumpkin, first look at the stem. It should be dark green, dry, and firmly attached to the fruit. Do NOT pick the pumpkin up by its stem as you want it to remain intact!

Then thoroughly inspect the skin for any deep bruises or soft spots. It should be firm. Don't forget to look at the bottom of the pumpkin.

As for the color, don't chase after the brightest color. In fact, a more dull hue indicates that it’s aging and the flesh is getting sweeter and more delicious. Do make sure that the color is uniform without any bruises or blemishes.

Once you bring home the awesomest pumpkin, keep it in a cool, dry place.

Canned

You can also serve canned pumpkin to your baby! In fact, I highly encourage it as we need all the short cuts we can get, right?

Be sure that the can is BPA free.

Note: 1 ½ pounds of fresh pumpkin will yield about 1 ½ cups of pumpkin puree, which is about how much is in a 15-ounce can of pumpkin.

Healthy Recipes with Pumpkin Puree

How to Cut Pumpkin

First, rinse the pumpkin under running water to remove any dirt.

Pro tip: microwave on high for 2-3 minutes to make it easier to cut.

Very important- use a sharp knife!
Slice the top, including the stem, off of the pumpkin. Then trim the bottom of the pumpkin so that it sits flat on your cutting board.
Cut the pumpkin in half from top to bottom, rocking the knife back and forth so it doesn't get stuck. Using a sharp spoon or an ice cream scoop, scrape out the seeds and stringy innards.
If steaming, cut into large wedges or crescent moons then peel the skin. You can peel first, but I find it easier to do so after slicing.

Tightly wrap any leftover pumpkin, refrigerate, and use within 5 days.

Top Cooking Methods

Roasted

This is my favorite method of the ease of preparation and results in incredible flavor. Not to mention, cooking with oil will aid in the absorption of vitamin A, a fat-soluble nutrient.

First half the pumpkin as instructed above. Rub the flesh and skin with oil and seasoning(s) of choice, such as cinnamon. Place cut side down on a lined baking sheet.
Just like with Korean sweet potatoes, pierce the skin several times with a fork or knife.
Roast at 400°F for 35-50 minutes until fork-tender. Cooking time will depend on the size of the pumpkin.
Let cool before peeling the skin and cutting into wedges or using for purees.

Steamed

Cut the pumpkin into big wedges (with ½ inch thickness). Once cooked, you can cut into smaller pieces depending on your baby's age. This way you can serve both big and small pieces as I suggest below.
Place water in a pot, add steamer basket, and bring to a boil.
Add pumpkin, cover, reduce heat to medium, and cook for 10-15 minutes. It should be easily pierce-able with a fork.

Boiled

I don't recommend it as most of the nutrients will leach into the water.

How to serve Pumpkin to Babies

6-9 months old

Pureed - Add cooked pumpkin into a blender and blend until smooth. Add breastmilk/formula, water, or even broth to thin out to desired consistency. It shouldn't need it though. You can also just mash with a potato masher or a fork, which is what I do most of the time.

Here are some easy and versatile ways to serve pumpkin puree to your baby. Simply stir into:

Homemade baby oatmeal
Quinoa
Lentils
Chia Pudding
Overnight oats/quinoa
Toast
Yogurt

9+ MONTHS OLD

In addition to the suggestions above, as your baby develops their pincer grasp and is able to pick up small pieces of food using their thumb and forefinger, you can cut into small, bite-sized pieces. I still suggest continuing to offer larger pieces so they can practice taking bites.

If you haven't already, this is a good time to introduce utensils. Your baby will most likely just play around or toss it. But it’s still great for exposure!

Try forking a piece of squash and plate on their plate. Be sure to continue modeling. They are like sponges and learn by watching you!

I also encourage you to offer mixed foods often before your baby becomes more selective. If they’ve never had foods touching and mixed together, it will be much harder to get them to eat these later on.

Frequently Asked Questions

Are pumpkin seeds good for babies?

Yes! They are an excellent source of iron!
First roast them - First rinse and dry thoroughly. Toss with some oil and seasoning, spread into a single layer on a baking sheet, and roast at 350°F for 15-20 minutes (stir halfway through).

Then you can add to a food processor or blender and finely
grind or blend until it turns into butter!

Be sure to read this guide to nuts and seeds for babies.

Is the pumpkin skin edible?

It is edible and a great source of fiber, vitamins, and minerals. However, it really depends on the age of the pumpkin. With some, the skin gets tender once roasted, but some have a thicker, unpleasant texture. I advise peeling for your baby, and for older children and adults, you can decide.

Is pumpkin good for baby constipation?

Both fresh and canned pumpkin are high in fiber as well as magnesium, which both help relieve constipation. However, do introduce fiber-rich foods slowly as too much at once can actually contribute to constipation.

Pumpkin Recipes for Babies

If you want to learn how to prepare other specific food(s), check out my How To Series!

Pumpkin Puree for Babies

Pumpkin is an amazing first food for babies. Serve this nutritious food to your baby with ease and confidence by using these cooking and serving tips and recipes.

5 from 2 votes

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Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 17

Author: Min | MJ and Hungryman

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Steamer
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Sheet Pan
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Parchment Paper
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Blender
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6 cup freezer tray

▢ 4 pounds pumpkin, sliced in half lenghthwise and de-seeded
▢ 1 tablespoon olive or avocado oil (if roasting)
▢ (optional) seasoning(s) of choice

Roasted

Preheat oven to 400°F and line a baking sheet with parchment paper for easy clean up.
Half the pumpkin. Rub the flesh and skin with oil and seasoning(s) of choice, such as cinnamon. Place cut side down on a lined baking sheet.
pierce the skin several times with a fork or knife.Roast at 400°F for 35-50 minutes until fork-tender. Cooking time will depend on the size of the pumpkin.
Let cool before peeling the skin and cutting into wedges or bite-sized pieces.

Steamed

Cut the pumpkin into big wedges (with ½ inch thickness). Once cooked, you can cut into smaller pieces depending on your baby's age
Place water in a pot, add steamer basket, and bring to a boil.
Add pumpkin, cover, reduce heat to medium, and cook for 10-15 minutes. It should be easily pierce-able with a fork.

Pumpkin Puree

Add roasted or steamed pumpkin into a food processor or blender and blend until smooth. Add breastmilk/formula, water, or even broth to thin out to desired consistency. It shouldn't need it though. You can also just mash with a potato masher or a fork

Transfer leftovers in an airtight container and refrigerate for up to 1 week. To freeze, you can either flash freeze or puree and freeze in a freezer tray for up to 3 months. Once frozen solid, pop them out and transfer to a freezer-safe bag or container.

Course Side

Cuisine American

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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

Preheat Oven: Preheat the oven and line a baking sheet.
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.
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.
Chop Pumpkin: Chop the pumpkin into smallish pieces and place onto a baking sheet, with the skin side down.
Roast: Place the pumpkin in the oven and then roast until tender.
Peel the Skin.
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.
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

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Baby Pumpkin Puree Recipe

Recipe Information

Servings: 4 | Difficulty Easy

Total time 40 min.

Preparation 10 min. | Cooking 30 min.

Kitchen Slavic | Author Kristina

Placed on 12-11-16

Category Pumpkin Dishes | Other blanks

Energy value per 100 g

Calorie content 21 kcal

Proteins 1 g | Fats 0.2 g | Carbohydrates 5.9g

Preparation

Peel the pumpkin and cut into equal pieces of 2*2 cm.

Place the cut pumpkin in a saucepan.

Pour very hot water or boiling water over the vegetable pieces. Cooking under a closed lid.

How long to cook pumpkin for baby puree? Pumpkin cooking time can vary from 15 minutes to half an hour. Steamed pumpkin takes longer, about 20-25 minutes. Cooking time for pumpkin depends on the density of the vegetable. Readiness can be checked with a knife or fork by piercing the vegetable.

Put the finished pumpkin into a blender.

Grind until smooth. Use pumpkin puree at your discretion, you can eat it yourself, you can feed your baby

Orange puree can be stored in the refrigerator for several days. Pour into sealed silicone molds. Puree can be frozen; when defrosted, it will retain all its taste, bright color and useful properties. Alternatively, you can freeze prepared pumpkin slices. To do this, wash the vegetable, peel the pumpkin and remove internal seeds and fibers. Cut into pieces for the future dish and put in portions in a bag for freezing vegetables. Load the package into the freezer and take it out before direct cooking. In this case, it is not necessary to defrost the pumpkin, dip the frozen pieces into boiling water, slightly increase the cooking time.

Note to moms

Beta-carotene in pumpkin puree for a child is better absorbed if a few drops of vegetable oil are added to the puree.
Pumpkin puree can be combined with other complementary foods: rice or millet porridge, mixed with meat pate. A child can consume such food from 8-9 months.
Pumpkin goes well with early foods: Brussels sprouts and apples.
Do not feed your baby pumpkin meals more than 7 times a month. An excess of pumpkin in the diet can cause "carotene jaundice".

Pumpkin puree with apple

Pumpkin can be mixed with many vegetables and fruits. The perfect combination with apples. Prepare baby pumpkin and apple puree for your baby, and you will see with what pleasure your child will eat it. In addition, mashed potatoes are very healthy and easy to prepare.

Ingredients:

Pumpkin 200 gr;
Apple 200 gr;
Bottled water;
Honey to taste.

How to prepare

Peel and cut the pumpkin into small pieces. Free the apple from the peel. Remove the core and cut into pieces the same size as pumpkin. Put a small enamel pot of water on the stove, bring the water to a boil. Reduce heat to minimum. Dip the pieces of pumpkin into boiling water, after 10-12 minutes add pieces of apple there. After another 10 minutes, check the readiness and discard the fruit in a colander.
Fruits can be cooked in a slow cooker. To do this, put the cooked pieces in a steaming bowl, pour boiling water, cook by turning on the “Steaming” program for 15 minutes. Close the lid of the multicooker and wait for the signal that the vegetables are ready.
Mix the prepared pieces of pumpkin and apple in a bowl with a blender until smooth. Add honey to taste. The amount will be different each time, depending on the variety of pumpkin and the acidity of the apples.
Pumpkin puree can be used in baby food. If you like sweeter dishes, you can add cane sugar or liquid molasses to it.
For the manufacture of vegetable puree, it is recommended to choose a fresh, juicy ripe and sweet pumpkin, without external flaws and damage.
Putting hot pumpkin puree in a deep bowl, adding a few tablespoons of homemade cream, thick yogurt or diluting it with vegetable broth, you can serve a bright and healthy soup on the table, created in just a few minutes.

Other recipes

pumpkin puree recipe

Pumpkin is a herbaceous plant, a genus of the pumpkin family. This fruit is very willingly used by humans for food. First courses are prepared from pumpkin (excellent mashed soups, etc.), second courses, cereals, salads, snacks, excellent desserts, delicious jams, etc. I use pumpkin to make delicious homemade cereals and of course I make sweet pumpkin puree for my child.

Of course, now you can just go and buy ready-made pumpkin and any other puree in the store. But many children simply cannot eat it, usually due to the presence of various preservatives and additives in baby food bought in stores. Therefore, I advise all mothers, if possible, to cook exclusively homemade puree for their children. Today I will tell you how to make homemade, tasty, sweet, healthy pumpkin puree very quickly and easily. After all, having a pumpkin grown on your own plot or bought in a store or in the market, you can pamper your children exclusively with homemade food.

1 Required:

2 How to make baby pumpkin puree:

Needed:

Pumpkin - 800 gr.
Sugar - to taste
Water - according to the level of the pumpkin

How to make baby pumpkin puree:

The most difficult thing in this recipe is to peel the pumpkin from both seeds and skin. The process is time consuming, so you can call your spouse for help. I cut the pumpkin into 4 parts. I clean each part of the pumpkin from the pulp and seeds.

We don't throw away the seeds, we'll fry (prick) them later - we get very tasty and healthy seeds, which many people gnaw with great pleasure. It remains for us to peel the pumpkin from the skin. When everything is done, cut the pumpkin pulp into pieces and put in a saucepan. Fill with water at the level of the pumpkin or a little less.

Add sugar and boil pumpkin. Bring to a boil and reduce the fire to a minimum, at the same time, the mass should barely boil. Let the pumpkin soak in this form for about 1 hour. Water evaporates a little, no big deal. This will make the puree thicker. The resulting boiled pumpkin, we just have to puree. We do this with an immersion blender.

One, two, three, and pumpkin puree is ready. Delicious, sunny, tender, and most importantly very healthy. You can leave the puree in the container in which we boiled it or arrange it in small jars, from which your child will eat puree very well. Also, you will know how much pumpkin puree the baby consumed. I put it in jars with a volume of 100 gr. each.

It's more convenient for me. We put the finished chilled pumpkin puree in the refrigerator for storage. Approximately 700-800 ml. The resulting puree is enough for me for 3 days. Then I boil it again and store it in the refrigerator. Also, this puree can be diluted with boiled water, making pumpkin juice (I already told you how to make homemade pumpkin juice). Quickly, simply and to the maximum it is useful for your kid!!! With homemade food, our kids will always be full and cheerful.