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.
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.
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.
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.
I’m revisiting panna cotta for the Fall season with this festive nutmeg & yogurt panna cotta with cranberry coulis. I love panna cotta because it is so light. It’s easy to make too. It requires only a few minutes to prepare and the yogurt in this dish is barely heated, keeping its probiotic benefits. I’ve been buying organic yogurt from a local farm that is made with full cream, unpasteurized milk. This stuff is amazingly good, so I had to find a great dessert to use it in. Organic plain Greek yogurt is a good alternative. It’s creamier than regular yogurt and has much more flavor.
This light and tangy dessert is simple to make with dazzling results. Perfect for a Thanksgiving, Christmas (or any holiday) feast, you can make the custard and coulis ahead of time. Pour the panna cotta into dessert glasses and top with the bright red sauce or flip them out onto plates. The nutmeg in the panna cotta is reminiscent of eggnog without the heavy “egginess”, and the cranberry sauce adds the perfect amount of acidity. You’ll find yourself gobbling it up faster than you realize.
I wish I had thought to pour these into little dessert glasses to show you, but these photos will have to do! I’ll add some more when I make this recipe again. Enjoy!
Serving Size: 6 servings
Yogurt panna cotta recipe adapted from Kate Neumann’s Greek yogurt panna cotta with honey-glazed apricots
Using a small bowl, sprinkle the gelatin over the water and quickly mix. Let it bloom for 5 minutes. Meanwhile, heat the cream, sugar, vanilla extract and nutmeg in a small saucepan until simmering. Remove the pan from the heat and add the gelatin mixture, stirring until it melts.
Whisk the yogurt in a bowl until completely smooth. Add the cream mixture to the yogurt gradually until combined. Pour into small ramekins or serving glass until set, about 3 hours.
In a saucepan, combine cranberries, sugar, orange zest, orange juice, apple, cinnamon stick and water. Bring to a simmer over medium heat. Reduce heat to low. Cover and cook for about 15 minutes, until the cranberries pop and the apple is soft. Remove cinnamon stick.
Using a wire mesh sieve or strainer, press the sauce through, using the back of a spoon. Discard the remaining solid pieces. Chill before serving.