Pumpkin Pie Puree
Pumpkin Pie Puree
By Charlotte Baby Purees American Dairy-Free, Egg-Free, Lacto-Ovo Vegetarian, Lacto-Vegetarian, Nut-Free, Wheat-Free
April 23, 2015
If your babies are like mine, they love love LOVE winter vegetables, and this puree with hearty sweet pumpkin and the ever popular banana is no exception. This was gobbled up on every occasion--whether it was Turkey day or not.
- Yields: 12 oz
Directions
1Preheat oven to 425 degrees
2Place the pumpkin half on parchment paper (or nonstick foil) cut side down in a baking dish.
3Bake for 40 minutes or until pumpkin is very soft, and remove and let cool for 10 minutes.
4Scoop the pumpkin out of the skin with a spoon.
5Combine pumpkin, banana, and pumpkin pie spice and blend to desired consistency.
6
Adapted from: http://projectnursery.com/2014/10/pumpkin-pie-puree-baby-food-recipe/
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