Pumpkin spice baby food

Pumpkin Spice Baby Food Puree

September 16, 2017

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Get ready for fall with this delicious Pumpkin Spice Puree. The baby version of pumpkin pie with classic spices and coconut milk.

Fall is here! Friday night I went to the grocery store to get ingredients to make baby food. It might sound kind of strange but made me pretty happy because the last few weeks have been so BUSY and I was really looking forward to a weekend of cooking and hanging out with Hanky Pank. Plus, it’s a surprisingly great time to grocery shop.

Anyway, there it was, a pumpkin! Even better, it was a sugar pumpkin, which are great for cooking and baking. Now it wasn’t on my list or part of my cooking plan, but I just had to have it. I immediately knew I wanted to make Hanky Pank a Pumpkin Spice Puree, the baby version of a pumpkin pie if you will.

First things first, let’s walk through how to get this from pumpkin to puree. Start by turning the pumpkin on its side and cutting off the top. Next cut the pumpkin in half from top to bottom. Then use a metal spoon to scoop out the flesh and seeds. Set aside the seeds if you want to roast them for a snack later. From here, you can bake the pumpkin as two halves or cut it down into smaller wedges. I choose to cut my pumpkin into eight wedges to decrease the baking time. Once your pumpkin is done and cool enough to handle, scoop out the flesh by running a spoon under the skin. Then just add coconut milk and spices and puree.

But the fun didn’t stop there. A sugar pumpkin yields about 32 ounces of puree. While I knew Hanky Pank would love Pumpkin Spice Puree, I figured I could spare some to make a pumpkin pie. And so our fall began!

Looking for more baby purees? Try the following:

Zucchini Puree

Apple & Spinach Puree

Chicken Noodle Soup Puree




Store for 3 days in refrigerator or 3 months in freezer.
Ideal Age is 6+ Months.


  • 1 sugar pumpkin
  • 1/2 cup coconut milk
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon nutmeg


  • Preheat oven to 400 degrees. Line baking sheet with foil
  • Cut the pumpkin in half and scoop out flesh and seeds. Further cut each half into four wedges.
  • Place wedges on baking sheet and cover with foil. Bake until tender, about 45 minutes. Set aside to cool.
  • Scoop out flesh and transfer to food processor or blender. Add remaining ingredients and puree until smooth.

6+ Months,

Baby Food,

Baby Puree,



Pumpkin Spice,


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Tags: 6+ Months, Baby Food, Baby Puree, Homemade, Pumpkin, Pumpkin Spice, Vegetable

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.

  • 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.


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. 


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.


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.


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.

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

  • The Ultimate Guide on How to Make and Serve Homemade Baby Food
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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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Pumpkin puree recipes for babies ~

Baby's first complementary food consists of the most useful and easily digestible vegetables - broccoli and cauliflower. But sooner or later, you can start complementary foods with pumpkin.

In order for everything to go well and the baby's body to take on a new taste, you need to start complementary foods with puree. But how to make pumpkin puree for babies?

We present you recipes from pumpkin for baby food.

Pumpkin puree for first feeding

Pumpkin for feeding in a steamer

puree for feeding pumpkin in a double boiler

puree from pumpkin and apple for feeding a baby

Winter blanks: puree from pumpkin for children

Pumpkin puree for infants: recipe

This recipe is suitable for the first feeding of a pumpkin pectoil.

You will need:

  • Medium-sized ripe pumpkin.
  • Breast milk (optional).

How to cook:

One serving requires 200 grams of pumpkin. nine0003

So, cut the pulp of the pumpkin into small pieces and cook over low heat with a little water for 15 minutes until the pumpkin becomes soft.

Remove the saucepan from the heat and puree the pumpkin with a blender or mixer.

In this puree, you can add a little breast milk or infant formula that the baby eats - so the new dish will seem tastier and more familiar to him. Here is a pumpkin puree for babies.

Gourd for weaning in the steamer

Pumpkin complementary foods are started after the baby gets acquainted with other tastes - after broccoli, cauliflower and other vegetables.

However, a baby should still try pumpkin and, as always, puree is suitable for the first feeding.

You will need:

  • Pumpkin - amount per serving,
  • Breast milk or water (optional).

How to cook:

Peel the fruit, remove the seeds, cut the pulp into cubes. nine0003

Squash should be cooked in a steamer for at least 20 minutes. By the end of this time, it should become soft.

Transfer the weaning squash from the steamer to a bowl and puree with a blender or mixer.

Add breast milk or water to give the final dish the right consistency. When everything has cooled down, baby pumpkin puree is ready.

Steamed Pumpkin Puree

This recipe for Baby Pumpkin Puree also contains an apple, so it is suitable for those babies who have received their first apple food. nine0003

You will need:

  • Pumpkin - 150 gr.,
  • Medium-sized unsweetened apple - 1 pc.

How to cook:

Prepare the pumpkin - wash the fruit, peel, remove the seeds, cut into cubes of 2-3 cm.

Wash the apple, peel and cut into cubes.

Put the apple together with the pumpkin on the wire rack. nine0003

The last ingredient is raisins. It is needed in a dish for sweetness.

Rinse the dried fruit thoroughly and also place on the wire rack.

Close the steamer and cook for 20 minutes.

Turn off the steamer and transfer the future puree to a deep bowl.

Mash everything well with a masher.

If your baby can't chew yet, you can use a blender to grind pumpkin, raisins and apples. It turns out a more delicate and airy texture.

Puree for feeding with pumpkin and apple is ready!

Pumpkin and apple puree for baby feeding

Pumpkin and apple puree is suitable for continuing feeding of a baby over 8 months old.

You will need:

  • Medium pumpkin slice,
  • Unsweetened apple,
  • Butter cube,
  • Honey.

How to cook:

Wash and peel pumpkin and apple. Remove the seeds from the pumpkin and the core from the apple. nine0003

Cut both components into small pieces.

Bring water to a boil in a saucepan and add the pumpkin to the boiling water.

Cook for 5 minutes.

Add an apple to the same.

Cook for 3 more minutes.

Remove from heat, drain water, add honey (sugar is optional) and butter.

Puree the whole mixture with a blender.

Pumpkin and apple puree for feeding is ready.

Winter preparation: pumpkin puree for children

Pumpkin contains a lot of useful substances - these are vitamins of group B, as well as vitamin E, C and K. Of the mineral substances, it contains phosphorus, potassium and calcium. Not to mention the high fiber content in pumpkin.

Therefore, eating pumpkin is especially useful in winter. And even more so for children.

So you can use the following recipe and make pumpkin puree for babies at home.

You will need:

  • Medium-sized ripe pumpkin - 1 piece,
  • Brown sugar - 1 glass,
  • Cranberries - 300 grams,
  • Water - 1 liter,
  • Clove seasoning.

How to cook:

Remove peel and seeds from the fruit, cut the pulp into cubes.

Pour 1 liter of water into a saucepan and add sugar.

Add pumpkin to the pot.

Bring to a boil and leave to simmer.

Squeeze the juice from the berry and add to the pumpkin. nine0003

Boil pumpkin, simmering, for 20-30 minutes, add cloves to the pot 10 minutes before the end.

Turn off the heat, remove the pan from the stove and drain the water that has not yet boiled away.

Puree the pumpkin with a blender.

Winter puree jars must be sterilized beforehand.

Pour puree into jars and roll up.

This puree can also be used for a children's menu - it is also suitable for feeding a baby with pumpkin. So, you can cook it in advance, and in winter feed the crumbs with a healthy and tasty “dish”. nine0003

Keep pumpkin puree in the refrigerator.

More recipes:

Apple and carrot casserole (for children from 1 year old) - breakfast recipe for a child from the year

Hypoallergenic recipes for children: dinner

Hypoallergenic recipes for children: breakfast

Recipe without baking for a child: cottage cheese-strawberry cheesecake

Turkey recipes for children: salads, mashed potatoes, main dishes

Turkey cutlets recipes for children's menu: 7 delicious options

Pumpkin puree soup for a communal table Encyclopedia Baby food

10-12 months Gluten free Flour free Meat free Sugar free Egg free Boil Low calorie Lunch Vegetables First courses Cooked Recipes Spices, herbs, seasoning Soup puree Dinner

Levchuk Victoria©

Pumpkin is a common vegetable in Russia, and each region has its own special dish with this vegetable. Let's cook pumpkin puree soup today for a common table. Pumpkin is versatile - in fact, it can be used in any dish, both sweet and savory! In addition, the humble pumpkin has many nutritional benefits and is an ideal food for breastfed babies. nine0003

Nutritional value of pumpkin

Pumpkin contains vital nutrients and trace elements such as iron, calcium, magnesium, potassium, phosphorus and vitamins C, A, E, K, folic acid and riboflavin, which help to:

  • ✓ Prevent anemia
  • ✓ Strengthening bones and teeth
  • ✓ Strengthening immunity
  • ✓ Improving vision
  • ✓ Digestion

The period has come when the baby is familiar with a large number of products from which you can safely cook vegetable and meat soups. But soup for a child is still different from adult soup, at least in the absence of salt. Mom still has to cook 2 types of soup for herself and for the child. But the baby closer to 10-12 months wants to eat from his mother's plate. nine0003

How do you make everyone happy? Mom ate a good tasty soup, which she got used to and fed the baby. Everything is very simple, you need to learn how to cook one soup for two, which satisfies the needs of both mother and child. Here is my recipe for Pumpkin Soup. Of course, this soup is not for everyone, and often you can’t cook it, but for a variety of tastes, a great recipe.

Encyclopedia Baby Food has many recipes with pumpkin, such as pumpkin muffins for kids and Pumpkin Puree with Mushrooms or Pumpkin Cheese Sauce. Today I offer a light pumpkin puree soup, which is great for children of any age, the main thing is that the products are familiar to the child (there was no allergy). nine0003

Pumpkin puree soup for children is creamy, thick and delicious. Ideal for lunch or dinner. You can add homemade crackers, which are only with salt, without spices. If croutons are added, let them sink into the soup and soak in the liquid. For children under 12 months old, crackers should be soft so as not to damage the gums or choke.

Pumpkin puree soup for the general table is suitable for children over 10-12 months.

  • spices
  • small crackers
  • Serves: servings


    1. First, prepare the ingredients. For pumpkin soup, pumpkin, potatoes, onions, carrots are taken.

    2. Pumpkin and potatoes are peeled and cut into cubes.

    3. Onions and carrots, also peeled and finely chopped.

    4. For a classic pumpkin soup, pumpkin and potatoes are fried in a pan in some oil, but the soup is prepared for a child under 12 months old, so we will not fry anything, well, except for onions and carrots. nine0003

    5. Onions and carrots should be fried or, ideally, simply simmered over low heat in a little vegetable oil.

    6. First, let the pumpkin boil for 10 minutes.

    7. Then we throw potatoes at her. While everything is cooking, we make a frying of onions and carrots.

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