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Why should pumpkin puree be limited to “grow-up” stuff? Granola bars, coffee creamers, pumpkin bread, pumpkin pie…What about the really little?   I love making this puree for my son. Pumpkins are packed with fiber, vitamin, and minerals. They are rich in vitamin A and E, and a good source of potassium, folate, and choline among other nutrients.   Besides being jam-packed with nutrients, this puree is so easy to make and it freezes well.

When my son was smaller and he would let me spoon feed him, this puree was always a hit. Now that he is busy 2 years old, I love packing it into our reusable food pouches and freeze them. Whenever we are going out and I know I will need a quick snack I throw it in the diaper bag and thaws out fairly quickly–it is a great no-mess snack!

I love these silicone reusable pouches, but there are other more inexpensive safe plastic pouches like these you see in the picture above.

Sweet Pumpkin-Apple Puree Recipe

Sweet Pumpkin-Apple Baby & Toddler Puree

  • 2 cups of pure pumpkin puree
  • 1 cup or pure applesauce (unsweetened)
  • 1 tbs of butter from pastured cows
  • 1 tbs of pure grade B maple syrup
  • Pinch of cinnamon
  • Pinch or nutmeg
  • In a food processor combine all ingredients and pulse until you see a smooth mixture. (Get at Amazon.com)
  • Transfer to the desired container.
  • Grab the cutest bib, and let your kiddo enjoy!

Notes

Babies can begin to eat recipes that include pumpkin at least 6 month of age (please consult with your doctor before starting your child on solids)

Although pumpkins are not part of the “dirty dozen” it is always to use an organic pumpkin. Find the ones labeled as “pie pumpkin” or “sugar pumpkin”. By making the pumpkin puree from scratch you avoid BPA lining most cans in the market.

 

About the author

Antony Fuller

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