Go Back
+ servings
bowl of pumpkin puree surrounded by ingredients for this easy baby food.
Print Recipe
4.34 from 6 votes

Pumpkin Baby Puree

This Pumpkin Baby Food Puree is a creamy and flavorful way to introduce baby to the tastes of the season!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Baby Food
Servings: 25 ounces


  • 1 small pumpkin, pie or sugar pumpkin variety
  • 1 tsp olive oil (optional)
  • 1/2 tsp fresh thyme or sage, roughly chopped
  • 1-2 cups liquid - water, breast milk, formula or stock


  • Heat oven to 350 degrees. Line a baking sheet with parchment paper or silicone mat.
  • Cut up the pumpkin. Start by slicing off the top off the pumpkin, then cut lengthwise down the middle until you have 2 halves of a pumpkin.
    Pumpkin on a cutting board chopped in half.
  • Scoop out the seeds and strings. Don’t be too obsessed with getting all the strings out, they will puree nicely with the rest of the pumpkin.
    Pumpkin on a cutting board with seeds out and in a bowl.
  • Chop the pumpkin into smallish pieces and place onto a baking sheet, skin down. Brush on the olive oil, if using.
    Pumpkin deseeded and sitting on a baking sheet ready for the oven.
  • Roast in the oven for 45-60 minutes or until a fork can pierce the very tender flesh. Set aside until cool enough to handle.
    Roasted pumpkin on a baking sheet.
  • Peel the skin away from the pumpkin.
    A baking sheet with chunks of roasted pumpkin without the skin.
  • Place the pumpkin inside a food processor or blender. Add thyme and start blending for 1-2 minutes, adding the liquid in 1/4 cup increments until you get the desired consistency. I had to add in 1 cup of water to the puree pictured.
    Blender with roasted pumpkin puree for baby - creamy and smooth.
  • Serve or freeze for later.
    freezer tray of pumpkin puree for baby.



Age: 4 months and up
Yield: 25 ounces
Additional Spices: Feel free to use the following spices instead of the thyme – 1/2 tsp of cumin, 1/4 tsp of nutmeg, 1/2 tsp of cloves, 1 fresh garlic clove, 3-4 basil leaves, 1/2 tsp chopped rosemary or even a big pinch of fresh ginger.
Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).
Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!
Can be added to yogurt, oatmeal, pancakes, other purees such as apple, pear or spinach. Really you can do anything with pumpkin puree. Go crazy.