- 1/2 small pie pumpkin (roughly 3 cups) peeled and roughly chopped
- 1/2 cup full-fat plain Greek yogurt
- 3 prunes, dried
Bring 2 inches of water to a boil in a medium saucepan. Place pumpkin into a steamer basket over boiling water, cover, and cook for 10-15 minutes, or when you can easily prick the pumpkin chunks with a fork. Let cool slightly. Reserve steamer water.
Meanwhile, place the prunes into a small bowl and cover with very hot water for 10 minutes. This will let them plump up and become tender.
Place the pumpkin, yogurt and prunes into blender or food processor and puree for 1-2 minutes until smooth, adding reserved steamer water in 1/4 cup increments if needed.
Age: 6+ months
Yield: 15 ounces
Time-Saving Tip: during the fall seasons you can usually find peeled and chopped pumpkin in the produce refrigeration section of some grocery stores. I have also seen frozen pumpkin chunks recently.
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!