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Pumpkin Pecan Pie Puree

Making your own baby food is an awesome way to make sure your little one is getting all the nutrients they need with none of the additives that you don't want. But where to start? The Amazing Make-Ahead Baby Food Book by Lisa Barrangou is a life saver for busy parents. It's full of simple directions for making delicious purees your baby will love. After you've mastered those, use the purees as building blocks for incredibly yummy, wholesome recipes. Even though it's technically a baby food book, we'd eat all of this ourselves (and we do!)

There is no reason why baby cannot enjoy pumpkin pie at the holiday meal. This simple combination of pumpkin, apples, cinnamon, and pecans will offer up a delicious, nutritious treat.

It's a great alternative to sugar-filled traditional pumpkin pie, and just as yummy!

RECIPE: Pumpkin Pecan Pie Puree

Ingredients

  • 1 cube Pumpkin Puree (page 88)
  • 1 cube Apple Puree (page 61)
  • 1⁄4 teaspoon ground pecans
  • 1⁄8 teaspoon ground cinnamon

Directions

Thaw the pumpkin and apple purees together using your preferred thawing method (see page 50). Add the pecans and cinnamon and thoroughly mix to combine. Serve at a cool or room temperature, or slightly warmed, as desired.

Pumpkin, Acorn, Delicata, or Buttercup Squash

11⁄4 pounds whole winter squash (or 3 cups cubed squash flesh)

  1. Carefully cut winter squash in half (a melon knife is useful for cutting through the tough rind of winter squash). Scoop out and discard the seeds and fibrous strings, then cut each half into quarters. Place quartered pieces in a steamer basket, flesh side down, and set in a pot filled with 2 inches of simmering water. Cover and steam for about 20 minutes, until the squash slightly softens and flesh can be pierced easily with a fork. Uncover and remove from heat to let squash cool down.
  2. Scoop out squash flesh and discard rinds. Place cooked squash in a blender or food processor and puree until desired consistency is reached. Additional water probably will not be needed.
  3. Pour the puree into a freezer tray and cover with plastic wrap or waxed paper. Place the freezer tray in the freezer for 24 hours, or until completely set, then transfer frozen cubes from the freezer tray into a labeled freezer storage bag.

Apples or Pears

  • 11⁄2 pounds apples or pears (about 5 medium fruits)
  1. Peel the fruit and cut it into 2-inch chunks, discarding the core. Place the fruit chunks in a steamer basket and set in a pot filled with 1 to 2 inches of simmering water. Cover and steam for 5 to 7 minutes, until the fruit slightly softens and can be pierced easily with a fork. Uncover and remove from heat to let the fruit cool down. Reserve the cooking liquid.
  2. Place the fruit in a blender or food processor and puree, adding reserved cooking liquid, if necessary (probably close to 1⁄2 cup), until desired consistency is reached.
  3. Pour the puree into a freezer tray and cover with plastic wrap or waxed paper. Place the freezer tray in the freezer for 24 hours, or until completely set, then transfer frozen cubes from the freezer tray into a labeled freezer storage bag.

Reprinted with permission from The Amazing Make-Ahead Baby Food Book, by Lisa Barrangou, copyright 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

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