Pumpkin, Apple & Banana Puree
Use leftover pumpkin to make this easy Pumpkin, Apple & Banana Puree. Perfect puree for babies or in a squeeze pouch for toddlers.
Happy (belated) Thanksgiving! On Thursday I couldn’t decide if I was more excited for Thanksgiving dinner or kicking off the Christmas season by watching National Lampoon’s Christmas Vacation. Luckily I didn’t have to choose!
This year I managed to keep it simple. I started with a few tried and true recipes, such as a herb butter roasted turkey breast and oven-baked stuffing. But also tried a few new things, like cooking my mashed potatoes in the Instant Pot (so easy and frees up a space on the oven) and making my green bean casserole from scratch (less easy but worth it!).
Most importantly, for dessert I made mini pumpkin pies, which left me with some leftover pumpkin. Although Hanky Pank is a great eater, I figured he wouldn’t eat plain pumpkin. So I sweetened it up with some apple and banana. After steaming the apples, I threw it all in my blender, pureed it until smooth, and then filled up a few reusable pouches for easy, on-the-go snacks.
Looking for more puree ideas? Try the following:
Recipe:
Notes
Store for 3 days in refrigerator or 3 months in freezer.
Ideal Age is 6+ Months.
Ingredients
- 1 cup pumpkin puree
- 1 apple, sliced
- 1 banana
Instructions
- Bring 2 cups of water to a boil in a medium pot with a steamer. Add apples and steam until tender, about 8 minutes. Reserve cooking water.
- Transfer apples to food processor or blender using a slotted spoon. Add pumpkin puree, banana, and 2 tablespoons cooking water.
- Puree until smooth. If needed, add 2 tablespoons of cooking water to reach desired consistency.
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