Pumpkin Baby Food Recipes

PUMPKIN DUTCH BABY WITH PUMPKIN BUTTER

Pumpkin Dutch Baby With Pumpkin Butter image

This isn't your typical super-puffed Dutch baby; instead, this pumpkin Dutch baby creamy and custardy on the inside and airy around the edges, thanks to the inclusion of a bit of canned pumpkin purée.

Provided by Kendra Vaculin

Categories Fall Halloween Pumpkin Egg Cinnamon Ginger Nutmeg Breakfast Brunch

Yield Serves 4-6

Number Of Ingredients 13

Ingredients

3 large eggs, room temperature
1 (15-ounce) can pumpkin purée, divided
1 cup milk, room temperature
3 Tbsp. unsalted butter, room temperature, divided
1 cup all-purpose flour
1 ½ tsp. cinnamon, divided
¼ tsp. allspice
¼ tsp. ground ginger
¼ tsp. nutmeg
Kosher salt
½ cup apple cider or juice
3 Tbsp. maple syrup
Powdered sugar, for serving

Steps:

Place an 8-inch ovenproof skillet or cast-iron pan in the oven and preheat to 425°.
Once the oven reaches temperature, blend 3 large eggs in a blender until well combined and frothy, 1 minute. Add ¼ cup of the pumpkin purée, then 1 cup milk, and then 1 Tbsp. of the butter, blending for 30 seconds after each addition. Add 1 cup all-purpose flour, ¼ tsp. allspice, ¼ tsp. ground ginger, ¼ tsp. nutmeg, ½ tsp. salt, and 1 tsp. of the cinnamon in one addition. Blend again until combined and frothy, 1 minute (scraping down the sides of the blender if necessary).
Pull the hot pan from the oven and add the remaining 2 Tbsp. butter, swirling the pan so it melts evenly across the bottom (it will bubble and brown). Once the butter is melted, immediately pour in the Dutch baby batter and return to the oven. Bake until golden brown and slightly puffed, 20 minutes.
While the Dutch baby bakes, combine ½ cup apple cider, 3 Tbsp. maple syrup, the remaining ½ tsp. cinnamon, a pinch of salt, and the rest of the can of pumpkin purée (about 1 ¼ cups) in a small saucepan. Cook over medium-high heat until the mixture starts to bubble, then reduce to medium and cook, stirring frequently and scraping down the sides of the pot with a spatula, until dark and thickened with no raw pumpkin flavor remaining, 20 to 25 minutes. Slice the Dutch baby (it will start to sink as soon as you take it out of the oven) and serve with the pumpkin butter and powdered sugar.

PUMPKIN BABY FOOD

Pumpkin Baby Food image

This recipe taken from wholesomebabyfood.com. Recommended for babies age 6-8 months. Serving size really depends on how much is eaten for each meal so not entirely accurate.

Provided by PjD25361

Categories Lunch/Snacks

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

1 small orange sugar pumpkin
water
cinnamon (optional)
nutmeg (optional)
crispy rice cereal (optional) or oatmeal (optional)

Steps:

Cut pumpkin in half and de-seed.
Place face down in a deep baking dish with 1-2 inches of water.
Bake at 375 for 45 mins to 1 hour until meat is soft when poked with a fork.
Scrape out meat with a fork.
Mash or puree adding optional ingredients.
May be frozen in single serving containers.

Nutrition Facts :

PUMPKIN COOKIES FOR BABY

Pumpkin Cookies for Baby image

I wanted to make my baby some pumpkin cookies that were wholesome. After a quick search, I couldn't find any cookie recipes for babies so I altered the recipe I already knew worked. I made my altered version tonight and tried them. They are tasty, not very sweet, and almost a bit bland, but all baby food is somewhat bland. My baby likes them very much.

Provided by Anita LaPierre

Categories Fruits and Vegetables Vegetables Squash

Time 40m

Yield 64

Number Of Ingredients 11

Ingredients

1 ½ cups raisins, or as needed
½ cup all-purpose flour, or as needed
1 cup all-purpose flour
1 cup dry infant cereal
4 teaspoons baking powder
¾ teaspoon ground cinnamon
¾ cup loosely packed brown sugar
½ cup margarine
2 large eggs
1 ½ cups cooked mashed pumpkin
1 teaspoon vanilla extract

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
Place raisins in the bowl of a food processor. Add up to 1/2 cup flour, a sprinkle at a time, through the chute and pulse until raisins are ground and resemble oatmeal.
Mix flour, infant cereal, baking powder, and cinnamon in a medium bowl.
Cream brown sugar and margarine in a large bowl. Add eggs and mix well. Mix in pumpkin and vanilla extract. Mix in dry ingredients. Fold in ground raisins until well mixed. Drop small teaspoonfuls of dough onto the prepared cookie sheet.
Bake in batches in the preheated oven edges are golden, 6 to 8 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Nutrition Facts : Calories 47.4 calories, Carbohydrate 7.8 g, Cholesterol 5.8 mg, Fat 1.6 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 50.4 mg, Sugar 4 g

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