Diy pumpkin baby food

Best Pumpkin Baby Food (Plus Flavor Combos)

byAmy Palanjian

Posted October 7, 2022

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Transform fresh pumpkin into a perfectly smooth pumpkin baby food. Serve it as is, combine with other flavors and nutrients, and learn tips for freezing it too!

Pumpkin Baby Food

Fall and winter are a great time of year to make fresh baby food—and pumpkin is a nutrient-dense option to have in the mix. If you are out and about at farm stands or your local pumpkin patch, look for a pie pumpkin and plan to make some puree!.

You can serve it plain, with healthy fats added (such as avocado, coconut, or yogurt, or with other baby foods to make flavorful combinations.

It’s a mellow-tasting baby food to make and enjoy during the fall. And you can easily freeze it for future easy baby meals.

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Ingredients You Need

To make this puree, you just need a pumpkin. Specifically, you need a pie or sugar pumpkin—not the kind you buy to carve into a jack-o-lantern for the best flavor. I made this recipe with a Winter Density Squash, which is an heirloom variety that one of our local farmers grows.

Step-by-Step Instructions

Here’s a look at how to make this recipe. Scroll down to the bottom of the post for the full information.

Wash and dry your pumpkin. Cut off the stem and the base. Cut into wedges. Remove the seeds and the stringy stuff. (That’s the technical term, promise, ha!)
Cut into wedges and brush with neutral oil or melted butter. Place on a foil lined baking sheet. Roast until soft.
Scoop off the skin and place into a blender.
Blend, stopping to scrape down the sides as needed to make a smooth puree.

TIP: The amount of puree you wind up with will depend on the size of your pumpkin.

Baby Food Combinations with Pumpkin Puree

You can combine this simple puree with an equal amount of the following purees:

Apple Puree
Banana Puree
Pear Puree
Avocado Puree
Plain whole milk yogurt
Full fat coconut milk
Baby Oatmeal

TIP: You can also get creative and add it to any other baby foods that sound good!

Frequently Asked Questions

Can babies eat pumpkins?

Yes, babies can eat pumpkin soon after starting solids, which typically happens around six months.

Does pumpkin help babies poop?

Freshly made pumpkin puree is a great source of fiber, which may help a baby poop.

What type of pumpkin is best for pumpkin puree?

You need a pie pumpkin or sugar pumpkin, which is not the kind you buy to carve into a jack-o-lantern. These sweeter pumpkins will have the best flavor when roasted.I made this recipe with a Winter Density Squash, which is an heirloom variety that one of our local farmers grows.

How to Store

Store in airtight containers in the fridge for up to 5 days. To freeze, add the cooled puree to a silicone ice cube tray and freeze until firm, then transfer to a zip top freezer bag and store for up to 6 months. Thaw overnight in the fridge.

Find more about freezing baby food since this is a great way to keep the batch fresh.

Best Tips for Success

Stir in a little olive oil, butter, or avocado oil to add flavor and healthy fats to the puree before serving.
Serve plain or combine with another baby food.
Serve the puree on a spoon or add to a Homemade Baby Food Pouch.
You can also use this puree in other baked goods including Pumpkin Oatmeal Muffins, Mini Pumpkin Cupcakes, Pumpkin Smoothies, and Pumpkin Oatmeal for older kiddos (and parents).

Related Recipes

I’d love to hear your feedback on this baby food recipe if you try it—I love hearing from you all!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Author Amy Palanjian

Cuisine American

Course Baby Food

Calories 75kcal

Servings 8

▢ 1 pie or sugar pumpkin
▢ 2 tablespoons olive oil (or avocado oil or melted unsalted butter)

Preheat the oven to 400 degrees F.
Wash and dry your pumpkin.
Cut off the stem and the base. Cut into quarters.
Remove the seeds and the stringy stuff with a spoon and/or a knife.
Cut into 2-3 inch wedges and brush with oil. Place on a foil lined baking sheet.
Roast until soft.
Scoop off the skin and place into a blender.
Blend, stopping to scrape down the sides as needed to make a smooth puree.
Serve, once cooled at least slightly, or combine with another favorite baby food for flavorful combinations.

Baking Sheet
Vitamix Blender
Silicone Ice Cube Tray

Store in airtight containers in the fridge for up to 5 days. To freeze, add the cooled puree to a silicone ice cube tray and freeze until firm, then transfer to a zip top freezer bag and store for up to 6 months. Thaw overnight in the fridge. (Find more about freezing baby food here.)
Stir in a little extra olive oil, butter, or avocado oil to add flavor and healthy fats to the puree before serving.
Serve the puree on a spoon or add to a Homemade Baby Food Pouch.
Serve plain or combine in equal amounts with another baby food such as:

Apple-Pumpkin Puree: Stir together equal amounts pumpkin puree and Apple Puree.

Banana-Pumpkin Puree: Stir together equal amounts pumpkin puree and

Banana Puree.

Avocado-Pumpkin Puree: Stir together equal amounts pumpkin puree and Avocado Puree.

Pumpkin Yogurt: Stir together equal amounts pumpkin puree and plain whole milk. yogurt.

Pumpkin Quinoa Cereal: Stir together equal amounts pumpkin puree and Quinoa Baby Cereal.

Pumpkin Baby Oatmeal: Stir together equal amounts pumpkin puree and Baby Oatmeal.

Calories: 75kcal, Carbohydrates: 11g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 2mg, Potassium: 578mg, Fiber: 1g, Sugar: 5g, Vitamin A: 14472IU, Vitamin C: 15mg, Calcium: 36mg, Iron: 1mg

Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published October 2020.

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)

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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!

Get the recipe

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.

Get the recipe

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.

Get the recipe

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.

Get the recipe

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 puree for babies, recipe - step by step recipe with photo. The author of the recipe Alexander is the director of Cookpad.

Alexander - director of Cookpad @kislenko

Moscow, Russia

Today we will tell you how to make pumpkin puree for babies. The recipe is useful to all mothers of babies from four months.

By the fifth month of life, the child does not have enough nutrients from mother's milk, and vegetable and fruit purees begin to be introduced into baby food. nine0003

Pumpkin puree for babies is suitable for a baby's first introduction to vegetables. It is not only tasty, but also helps to adjust the work of digestion, gives the baby material for growth and proper development. Pumpkin helps to form bones and muscles, contributes to the health of the eyes, nerves, stomach, intestines, heart, prevents anemia, improves children's sleep, strengthens the immune system.

Pumpkin puree is introduced into the children's diet after squash puree and cauliflower puree, which do not cause allergies. The baby should like the taste, color and aroma of pumpkin, because they are brighter than what he has already tried. nine0003

It is recommended to give pumpkin puree to a child at least three times a week (unless he has an allergy, which, to be fair, is very rare for pumpkin). At first, limit yourself to half a teaspoon, as the digestive system must get used to the new type of food.

Pumpkin puree can be combined with other vegetables or fruits: carrots, potatoes, apples, bananas, etc. Sugar can be added at your discretion, but pediatricians do not recommend doing this for at least a year. Better add sweet fruit. Pumpkin should be chosen young, weighing up to 3-5 kg. It is sweeter and juicier and easier to peel. nine0003 More

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Alexander - director of Cookpad @kislenko

04 October 2016, 07:00 Moscow, Russia nine0003

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pumpkin puree recipe

Pumpkin is a herbaceous plant, a genus of the gourd 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. nine0003

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. nine0003

1 Would need:

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 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. nine0003

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. nine0003

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.