Pumpkin Spice Baby Food Puree
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:
Notes
Store for 3 days in refrigerator or 3 months in freezer.
Ideal Age is 6+ Months.
Ingredients
- 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
Instructions
- 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.
New to making baby food? Check out my favorite kitchen equipment!
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