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bowl of pumpkin puree surrounded by ingredients for this easy baby food.
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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: 4-6 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 up to 4 days. Freezer – can be frozen for up to 4 months.
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.