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Roast pumpkin baby food


How to Roast Pumpkin (to Make Puree)

Learn how to roast pumpkin to use as pumpkin puree in pie, in baked goods, and in other seasonal recipes. With freezing tips too!

How to Roast Pumpkin

We happened to get a fresh pumpkin from a local farmer and I knew I wanted to turn it into puree to use in a pie and Pumpkin Bars. I’d never done it before and found it to be so satisfying (and easier than I expected), so I wanted to share the process if you find fresh pie pumpkins.

And especially since it’s a nice option if you can’t find canned pumpkin as sometimes the supply ebbs and flows.

You can use this pumpkin in all sorts of baked goods and pumpkin recipes, so here’s how to do it.

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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.

You’ll also want to use olive oil or butter during the roasting process.

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.

  1. 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!)
  2. Cut into 2-3 inch wedges and brush with oil. Place on a foil lined baking sheet. Roast until soft.
  3. Scoop off the skin and place into a blender.
  4. Blend, stopping to scrape down the sides as needed to make a smooth puree.

TIP: You can brush with a neutral oil or even melted butter.

How to Freeze Pumpkin Puree

Once the puree is totally cooled, you can freeze it in freezer bags. I usually do one or two cups, or the amount you plan to use in a recipe, so it’s easy to thaw and use. Press out as much air as you can and seal, pressing flat. Freeze for up to 1 year. Thaw at room temperature or in the fridge.

Water may separate as it separates, so either drain it off or stir it into the rest of the puree before using.

TIP: You can also put it into an airtight container in the fridge for up to 5 days.

Which recipes can I use this in?

You can try this puree in:

  • Healthy Pumpkin Bars
  • Healthy Pumpkin Muffins
  • Pumpkin Oatmeal Muffins
  • Chocolate Chip Pumpkin Muffins
  • Fluffy Sweet Potato Muffins (just swap in for the sweet potato puree)
  • Butternut Squash Pie
  • 2-Ingredient Pancakes
  • Soft-Baked Granola Bars

Frequently Asked Questions

How long does pumpkin need to cook?

Depending on the size of your slices or pieces, pumpkin usually takes about 30-45 minutes to roast until soft.

Can you roast a regular pumpkin?

The best pumpkins for roasting and making puree are sugar pumpkins, which are sweeter and more flavorful than the varieties sold to be Halloween decorations.

Do you remove skin from pumpkin when roasting?

No, you can leave the skin on the pumpkin and simply scoop out the softened, baked interior. It’s much easier to do it that way.

Best Tips When Roasting Pumpkin

  • Use pumpkins labeled as “pie” or “sugar” pumpkins, not the kind you use to make a jack-o-lantern for the sweetest flavor.
  • Wash the pumpkin before you start to remove any dirt since you’ll roast with the skin on.
  • Roast until very soft when you poke the flesh with a fork.
  • Let cool before using the puree in your favorite recipe.
  • Stir some puree into chili or vegetable soups to thicken the base and add nutrients.
  • To serve as a simple side, flavor with butter or olive oil and salt.

Related Recipes

I’d love to hear your feedback on this recipe if you try it, so please comment below to share!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Author Amy Palanjian

Cuisine American

Course side

Calories 31kcal

Servings 8 (Or about 2 cups depending on the size)

  • ▢ 1 pie pumpkin any size will work
  • ▢ 2 tablespoons olive oil avocado oil, or melted unsalted butter

  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil.

  • 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 the prepared baking sheet, skin side down.

  • Roast for 35-40 minutes, or until soft when poked with a fork.

  • Remove from oven, and let cool slightly. Scoop off the skin using a big spoon and/or a knife. Place into a blender and discard the skin. Blend, stopping to scrape down the sides as needed or using the stick that came with your blender if you have one, to make a smooth puree.

  • Use or store for later.

  • Baking Sheet

  • Vitamix Blender

  • Olive Oil

  • To freeze: Once the puree is totally cooled, you can freeze it in freezer bags. I usually do one or two cups, or the amount you plan to use in a recipe, so it’s easy to thaw and use. Press out as much air as you can and seal, pressing flat. Freeze for up to 1 year. Thaw at room temperature or in the fridge. Water may separate as it separates, so either drain it off or stir it into the rest of the puree before using.
  • Store cooled puree in airtight containers in the fridge for up to 5 days.
  • Use pumpkins labeled as “pie” or “sugar” pumpkins, not the kind you use to make a jack-o-lantern for the sweetest flavor.
  • Let cool before using the puree in your favorite recipe such as Healthy Pumpkin Bars, Healthy Pumpkin Muffins, Pumpkin Oatmeal Muffins, Chocolate Chip Pumpkin Muffins, or Butternut Squash Pie.
  • Stir some puree into chili or vegetable soups to thicken the base and add nutrients.
  • To serve as a simple side, flavor with butter or olive oil and salt.

Calories: 31kcal, Carbohydrates: 1g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 1mg, Potassium: 1mg, Fiber: 1g, Vitamin A: 10IU, Vitamin C: 1mg, Calcium: 1mg, Iron: 1mg

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

This post was first published October 2020.

Pumpkin Puree - Healthy Little Foodies

All Posts, by Date » Baby Friendly Recipes » Pumpkin Puree

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Pumpkin Puree is a great first food for babies but can also be used to make your favourite pumpkin recipes. Use it in baked goods, stir it into oatmeal or add it to pasta sauces, risottos and soups. 

How to Make Pumpkin Puree

Pumpkins can be baked, steamed or boiled. Baking pumpkins is my prefered method as I believe it gives the best flavour and is better for retaining nutrients. I also find it less labour intensive (no need to cut off the peel before cooking.)

For these reasons, I always recommend roasting pumpkin when making pumpkin puree. 

  1. Preheat oven to  190C / 375F and line a baking tray with baking paper. Cut the pumpkin in half, through the stem, and scoop out the seeds and stringy fibres.

  2. Cut into large chunks and roast, uncovered, for approximately 45-50 minutes, until tender. 

  3. Once cool enough to handle, remove the flesh from the skin and puree in a food processor or blender.

If you would prefer to boil/steam –

  1. Cut the pumpkin in half, through the stem, and scoop out the seeds and stringy fibres.
  2. Chop into 2-3cm (1 inch) chunks and peel.
  3. Add to boiling water and cook for around 20-30 mins (until tender) or add to a steamer or metal colander over boiling water and steam for about 50 minutes (until tender). 
  4. Puree in a food processor or blender.

Choosing a Pumpkin for Pureeing

Like a lot of fruit and vegetables, pumpkins come in a number of varieties. You can really use any variety but field pumpkins are not recommended. 

Field pumpkins, like those used for jack o’ lanterns, have very little flavour, are tough and stringy. They are best left for carving and decoration and should be avoided if making pumpkin puree.  

I use Kent pumpkin (also known as a Japanese Kabocha), which is a popular variety here in Australia. If you are based in the USA look for pumpkins labelled sugar or pie pumpkins

Inspect the pumpkin, visually, to see if it has any cuts, bruises or strange discolourations on its skin. If the pumpkin doesn’t look 100% on the outside, chances are it won’t be of the best quality.

Knock the pumpkin on the side with your knuckles, the best pumpkins to have a deep, hollow sound when you tap them.

Test the pumpkin texture with your finger and be sure that the flesh does not give. Soft spots are a sign that the pumpkin won’t last much longer

Pumpkin Puree for Babies

Pumpkin puree can be enjoyed as it is or mixed with a range of other sweet and savoury purees.  Some suggestions include

  • apple puree
  • carrot puree
  • potato
  • sweet potato puree
  • oatmeal
  • quinoa
  • rice
  • yoghurt
  • chicken 

Try adding different herbs and spices to give it a completely different flavour profile. Add a little cinnamon, clove, ginger and nutmeg for a delicious sweet puree (mixed with yoghurt, apple, oatmeal etc.) Or add a little thyme, rosemary, cumin or turmeric for a savoury puree (mixed with carrot, potato, chicken, rice etc). 

Other Uses for Pumpkin Puree

The first time I tried pumpkin in a sweet dish was when I lived in Arkansas, USA back in 2011. Before then I would have only really used it in savoury dishes, mainly soups (coming from the UK).

I guess it depends on where you are from to what you associate it with. Here in Australia, I see it featured a lot in salads. This just shows how versatile pumpkin is. Try using this homemade pumpkin puree in: 

  • Butternut Squash Mac and Cheese (sub the butternut squash with pumpkin puree)
  • Sweet Potato Brownies (sub sweet potato puree with pumpkin puree)
  • Sweet Potato Muffins (sub the sweet potato puree with pumpkin puree)
  • Pumpkin Risotto (Sub pumpkin chunks for approx 2 cups (450g) pumpkin puree)

Pumpkin Nutrition

80g of pumpkin (roughly 3 heaped tablespoons) counts as one portion of your five-a-day (1)

Pumpkin is an excellent source of beta-carotene, which your body turns into vitamin A and is a good source of vitamins C & E. It is a great source of potassium and contains other minerals such as calcium and magnesium (2)

Storage Instructions

  • Place in an airtight container and store in the refrigerator for up to 3 days. 
  • Alternatively, spoon the puree into ice-cube trays and freeze until solid. (Flexible ice cube trays work best as it is easier to pop out the frozen cubes.) Once fully frozen, pop them all out and place into a freezer bag or container and return to the freezer. Freeze for up to 3 months.

Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kind-friendly inspiration on Pinterest and Instagram.

5 from 1 vote

Pumpkin Puree

Pumpkin Puree is a great first food for babies but can also be used to make your favourite pumpkin recipes. Ditch the canned puree and use this homemade pumpkin puree in baked goods, stir it into oatmeal or add it to pasta sauces, risottos and soups.  

Print Pin This

  • ▢

    Food Processor, Blender or Stick Blender

  • ▢ 1 Pumpkin * SEE NOTE 1

  • Heat the oven to 190c / 375f and line a baking sheet with parchment paper

  • Rinse the pumpkin under cold water to remove any dirt and pat dry with a clean tea towel.

  • Using a sharp knife cut the pumpkin down the middle, through the stem, and scoop out the seeds and stringy fibres.

  • Chop the pumpkin into large chunks. * SEE NOTE 3

  • Bake in the oven for 45-50 min, until the flesh is tender and can be easily pierced with a fork.

  • Once cool enough to handle, scoop the flesh from the peel and add to a food processor or blender. Blend until smooth.

  1. I used a Kent / Jap Pumpkin (popular in Australia). Most varieties will work but the large field pumpkins (used for Halloween decoration/ carving) are not recommended. My pumpkin was 1.23kg (approx 2.7lb) in size and yields 6 cups of puree.  
  2. If USA based look for sugar or pie pumpkins.
  3. I cut mine into 16 chunks of approx the same size. If using smaller pumpkins you will have fewer chunks. 

Nutritonal information is a ROUGH guide only, calculated using an online nutrition calculator. 

Nutrition Facts

Pumpkin Puree

Amount Per Serving

Calories 68 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g5%

Sodium 8mg0%

Potassium 700mg20%

Carbohydrates 17g6%

Fiber 3g12%

Sugar 4g4%

Protein 2g4%

Vitamin A 2734IU55%

Vitamin C 25mg30%

Calcium 56mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Course:Puree

Cuisine:American

Keyword:Pumpkin Puree

Did you make this recipe?Tag me on Instagram at @healthylittlefoodies or leave me a below.

Meet Amy

Amy Whiteford runs the blog Healthy Little Foodies. She is a mum to two, has a BSc (Hons) Food Science, PGDE Primary Education and a Certificate in Childhood Nutrition. She uses her experience and knowledge to create healthy and delicious recipes for kids. Explore the site for creative ideas, tips, and inspiration! Read more

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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

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.

one 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 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.

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