Pumpkin Pie Puree, Stage 1 and Up
The holidays are here, and this pumpkin pie
puree incorporates many of the yummy flavors
of the season! It’s easy to make and loaded with
nutrients.
Directions
1. Preheat oven to 425° F and line a baking sheet
with unbleached parchment paper. Place
pumpkin half on the baking sheet, cut side
This puree is suitable for babies 5-6 months and
down. Roast on the middle rack in the oven for
up. At this stage, the consistency and texture of
about 40 minutes, until pumpkin is cooked all
the puree should be smooth and creamy. Before
the way through and very soft. Remove baking
combining foods, make sure your baby has tried
sheet from the oven and let cool for about 5
each one individually first with no reaction to
minutes.
it. Always check the temperature of baby’s food 2. Scoop the pumpkin out of the skin and place
before serving to make sure it’s not too warm.
into a mixing bowl. Add the banana and
pumpkin pie spice. Blend until smooth using an
immersion blender. You can also blend using a
Ingredients
food processor or standard blender.
3. Serve or store. Pumpkin Pie Puree will stay
• 1/2 small baking pumpkin—cut in half
fresh in an airtight container, like our glass Sage
lengthwise, scoop out seeds and stringy fibers
Spoonfuls jars, for up to three days in the fridge
• 1 ripe banana
and up to three months in the freezer.
• 1 teaspoon of pumpkin pie spice
Simple Recipes,
Healthy Meals,
Happy Babies
Sage Spoonfuls
gives you
everything
you need to
make healthy,
organic baby
food with ease.
sagespoonfuls.com
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