Ok, I’m about to get Pinterest-y up in here. Or rather, to get Pinterest-y on behalf of my husband, who invented this recipe.
We’ve been venturing back into making our own baby food, because the twins currently eat 21 cups (!) worth of baby food a week. Oof, my budget. Anyway, it’s a lot of fun to invent recipes for them, and my husband, M, made this one as a poke at me for my love of fall Pumpkin-spice goodness.
Here’s the recipe:
-8 cups cubed pumpkin (go ahead and take out your life frustrations on a pumpkin, or find some frozen, if you can)
-1 tsp vanilla
-1 apple, your choice of variety
-1 tbsp nutmeg
-1 tbsp cinnamon
-1 tbsp ginger
- Cook the pumpkin – M. boiled it, but he recommends roasting it instead. Either way, cook it until the texture is a bit mushy. (*See roasting instructions below.)
- If you boil it, reserve the water to thin the mixture later and add back some vitamins!
- Add filtered water (if roasted) or pumpkin water (if boiled) to thin, and food process/blend.
Optional: You can add a pear or more apple if it’s not sweet enough for your baby (it won’t be very sweet, but we’re trying to train the babies away from needing sweets at every meal).
*Roasting: preheat oven to 425, then place pumpkin on a baking sheet and roast until they are tender when pierced with a knife tip, 30-45 minutes.
The twins love it.
Happy Fall, Y’all!