Best Pumpkin Baby Food (with Easy Flavor Combos!)

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: Serves 6-8 1x
  • Category: Baby Food
  • Method: Baking
  • Cuisine: American


The amount of puree you wind up with will vary according to the size of the pumpkin you start with.


  • 1 pie or sugar pumpkin
  • 2 tablespoons olive oil, avocado oil, or melted unsalted butter


  1. Preheat the oven to 400 degrees F.
  2. Wash and dry your pumpkin.
  3. Cut off the stem and the base. Cut into quarters.
  4. Remove the seeds and the stringy stuff with a spoon and/or a knife.
  5. Cut into 2-3 inch wedges and brush with oil. Place on a foil lined baking sheet.
  6. Roast until soft.
  7. Scoop off the skin and place into a blender.
  8. Blend, stopping to scrape down the sides as needed to make a smooth puree.
  9. Serve, once cooled at least slightly, or combine with another favorite baby food for flavorful combinations.


Stir in a little extra olive oil, butter, or avocado oil to add flavor and healthy fats to the puree before serving.

Serve plain or combine with another baby food such as Apple Puree, Banana Puree, Pear Puree, Avocado Puree, plain whole milk yogurt, full fat coconut milk, or baby oatmeal

Serve the puree on a spoon or add to a Homemade Baby Food Pouch.

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.)

yummy family food
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