Baby food pumpkin pie recipe

Baby food pumpkin pie recipe

With all of the pumpkin recipes floating around this time of year, I needed to make a sweet pumpkin treat for baby! This baby food pumpkin pie is full of healthy ingredients and low in sugar. It tastes yummy and can be served two ways as a meal for baby. Instead of sugary condensed milk, this delicious recipe has Greek yogurt and just a touch of maple syrup (maple syrup is low glycemic), along with fresh roasted pumpkin and warming spices.

You can puree this and serve it as-is or pile it in baby-sized baking dishes. If your baby is younger, between 6-9 months, the simple puree is better because it has a smooth texture. If your baby or toddler is eating a little texture in her food, bake up a mini crust-less pie. Baking this recipe concentrates the flavor so it tastes even yummier.

This may be one of my last pureed baby food recipes. My son, Grayson is almost a year old and he rarely eats baby food (even homemade!). He wants to feed himself, so we are moving on to finger foods.

Baby Food Pumpkin Pie Recipe

Baby Food Pumpkin Pie


  • 1 3-4 pound sugar pumpkin (or 1 1/2 cups canned pumpkin puree)
  • olive oil (if you are roasting fresh pumpkin)
  • 1/4 cup plain Greek yogurt
  • 1/4 cup infant oatmeal powder
  • 1-2 tablespoons genuine maple syrup (to taste)
  • 1/2 teaspoon pumpkin pie spice


If you are using fresh pumpkin:

Preheat oven to 350° F/180°. Cut the pumpkin in half crosswise. Using a spoon, scrape out the seeds.Oil the bottom of the pan with a little bit of olive oil. Place the pumpkin halves cut-side down on the pan and cook for 30-40 minutes, until the pumpkin is soft and a knife goes in easily.

Allow to cool, then scoop the cooked pumpkin away from the outer skin with a spoon. You should get 1 1/2 - 2 cups of puree.

To make the puree:

Using a food processor, puree the pumpkin (1 1/2 cups), yogurt, oatmeal, maple syrup and pumpkin pie spice. Taste for seasoning and add more maple syrup and pumpkin pie spice to taste.

If you are baking the puree:

Fill 2-3 small baking pans with puree about 1 inch thick and place into a 350° F/180° oven for 20-30 minutes, until the top is slightly browned on the edges. Remove and sprinkle with cinnamon.


Leave a Reply

Your email address will not be published. Required fields are marked *