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.

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. 

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 wedges and brush with neutral oil or melted butter. 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: 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:

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

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

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

• 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.

• 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

This post was first published October 2020.