Did you know it’s super easy to make pumpkin puree from scratch? Ditch the canned stuff this holiday season and whip up a batch of smooth, creamy pumpkin for all your fall baking needs.
Pumpkin is a great first food for babies 4-6 months or older. It is packed full of fiber which can ease constipation in babies and is loaded with Vitamin A and beta carotene. And who doesn’t need an extra jar of pumpkin puree for all those holiday favorites? Pumpkin pie anyone!?
PUMPKIN PUREE RECIPE
- Preheat oven to 375-400 degrees.
- Wash pumpkin. Cut in half and scoop seeds. Place pumpkin cut side down in baking pan and add about ½ inch of water. Roast in oven about 35 minutes or until tender.
- Scoop pumpkin flesh into a food processor and blend until smooth, adding a little water if necessary (up to a half cup).
Freeze puree in ice cube trays. Once frozen, pop out cubes and transfer them to a freezer-safe container. Store for up to 6 months.
Place the desired number of cubes in a covered dish and thaw in the fridge. Or place in a microwave-safe container and warm in 30-second intervals, stirring between each, until warm.
PUMPKIN PUREE VARIATIONS FOR BABY:
Spice it up
Pumpkin is delicious on its own, but once your baby has mastered the single ingredient puree it’s time to move on to more complex flavors. Try adding some spices such as cinnamon, cloves or nutmeg for the classic “pumpkin spice”. For more adventurous little eaters, kick it up a notch with a savory pumpkin puree blended with cumin. Cumin is an excellent source of iron, which is babies need to obtain through diet starting around 6 months (once their iron stores they obtained from mom have depleted).
If your baby has already tried both pumpkin and apples on their own, try mixing them together for a yummy treat. 50/50 pumpkin apple puree is delicious paired with a little cinnamon.