Pumpkin Spice Puree

It's pumpkin spice season! Why not treat baby to a taste? This puree is smooth and cream and packed with fiber -- it's wonderfully filling!

The biggest difference between pumpkin and say, butternut squash, is the hardness of the skin. While summer squash is the most tender skinned, pumpkin is probably the hardest. Cutting a smallish pie pumpkin without power tools can be a chore so always pick the smallest pie pumpkin or two, rather than the largest one. These little pie pumpkins are WAY harder than your traditional large carving pumpkins. You will have to use a big sharp knife, so please be careful! Cool tip though, when baked the way we are today, the skin hardens to form a bowl and can be a used as a unique dip vessel for a party.

This puree is super simple for the tiniest of new eaters. Feel free to add a touch of butter, maple syrup, applesauce and/or pumpkin pie spice if your kiddo doesn't like the pumpkin by itself. We are using fresh ginger slices and a touch of cinnamon, but no sweetener unless you decide to add it. You may want to have baby try a taste before bagging, to see if you should make adjustments. Even if it becomes half apple half pumpkin, baby will benefit from a huge fiber boost from the pumpkin. With 7 grams of fiber per 80 calorie serving, Pumpkin is a rock star carbohydrate! So season it up and eat some yourself, too :)

Servings

8 Twist bags

Prep Time

20 minutes

Cook Time

90 minutes

Passive Time 

90 minutes

Ingredients

• 2 small pie pumpkins
• 1 small ginger root
• 2 cups water
• 1 tsp cinnamon (optional)

Step 1

Preheat oven to 350 degrees.

Step 2

Carefully cut the pumpkin in half and remove seeds. The strings are okay; they will cook down.

Step 3

Place the halves face down in two large baking dishes with high sides, and add the 2 cups of water.

Step 4

Slice the ginger and place under the pumpkin halves in the water.

Step 5

Bake at 350 for 90 minutes.

Step 6

Remove the squash from the oven and allow it to cool. Once cooled scoop the flesh out using a spoon and transfer to the blender. Add the optional teaspoon of cinnamon and blend!

Step 7

Transfer to your Twist bags and freeze for up to 3 months!