Baby Pumpkin Pie
Hard to believe, but this little munchkin is already 5 months old and eating solid foods. Which means that my kitchen has become a baby food factory.
I love making my own baby food. It’s more economical, I know exactly what food my baby is eating, and I enjoy trying out new recipes and flavours with my little one. There is something deeply satisfying about having my baby gobble up all of my creations!
For the next few weeks, in addition to my usual weekly posts, I will also be posting some baby food recipes. This first one is one of my favourites. It tastes remarkably like pumpkin pie but without all of the sugar.
A note about canned pumpkin. In the fall when pumpkins are abundant, I will usually make my own pumpkin puree. If you are not so inclined, or if you want to use pumpkin puree outside of October, canned pumpkin puree is fine. Just make sure to buy only ‘pumpkin puree’ and not ‘pumpkin pie mix’ which contains a lot of additional spices, sugar and other ingredients.
Baby Pumpkin Pie
Love and Duck Fat
2 sugar pumpkins, 3-4 lbs each or 3 cups canned pumpkin puree
½ cup plain Greek yogurt
½ cup infant oatmeal powder
3-4 tbsp genuine maple syrup (optional and to taste)
½ tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cloves
If using fresh pumpkin: preheat the oven to 350°F. Cut the pumpkins in half crosswise. Using a spoon, scrape out the seeds. Line two baking sheets with parchment paper and lay the pumpkin halves cut-side down on the pans. Cook for 30-40 minutes, or until the pumpkin is soft and a knife goes in easily. Allow the pumpkin to cool, then scoop the cooked pumpkin away from the outer skin with a spoon. Puree the pumpkin using a food processor.
Mix the pureed pumpkin, and the remaining ingredients in a large bowl. Fill a a baking pan with the puree about 1 inch thick and place into the 350°F oven for 20-30 minutes, until the top is slightly browned on the edges.