Submitted by: Rhea
Blog: The Misguided Mom
A yummi recipe for a classic homemade dessert with a healthy toddler twist!
For this pumpkin pie baby food I used local pumpkins purchased at the summer farmers market. Farmer Nick turned us on to a specialty pumpkin that was more butternut squash shaped than classic pumpkin. The oblong vegetable had few seeds, thin skin and sweet meat! If you have access to fresh pumpkin, that's the best bet for sweet nutrition! If you are down to only store bought, canned pumpkin, make sure it's just pumpkin, not the pumpkin pie mix.
- 2 cups cooked sugar pumpkin (or butternut squash if pumpkin is unavailable)
- 1 cup Greek yogurt
- 1/2 teaspoon pure vanilla extract
- 1/2 tsp pumpkin pie spice
- honey to taste (may not be needed or appropriate for young babies)
- Cut your pumpkin or butternut squash in half, scoop out seeds and stringy pulp. Lightly brush with oil and put cut side down onto a cookie sheet and bake for 30-45 mins at 350 degrees (or until soft and able to be penetrated by a fork easily).
- Let pumpkin cool, then scoop out the cooked pumpkin with a spoon or ice cream scoop. Mash pumpkin with a fork (for toddlers) or puree in a blender or food processor (best for younger babies).
- Combine 2 cups pumpkin puree, 1 cup Greek yogurt, 1/2 tsp pumpkin pie spice, pure vanilla extract and honey (optional). Fill your Yummi Pouches with pumpkin pie baby food and refrigerate for up to two days or freeze for longer use.
Image credit: masalababyfood.com