This homemade apple and pumpkin baby food puree is simple to prepare with just three organic ingredients: pumpkin, apples, and water. It contains no preservatives, food coloring, or additives, and tastes far fresher and more vibrant than store-bought jars.
We try to eat seasonally and support local growers whenever possible. Farmer’s markets, produce stands, and our garden supply much of the fresh produce we use.
This apple and pumpkin baby food blends classic fall flavors into a smooth, naturally sweet puree most babies enjoy. It’s a great way to introduce orange vegetables alongside fruit and can be made in large batches for freezer storage.
Apple & Pumpkin Baby Food: Substitutions
The recipe calls for just pumpkin, apples, and water (the water technically counts as the third ingredient). A few substitution notes:
- Apples. Choose a naturally sweet, flavorful variety such as Gala, Honeycrisp, or Pink Lady for the best taste, though any apple will work. If you already have homemade applesauce, you can substitute 1 ½ cups of applesauce for the cooked apples. Always wash organic apples thoroughly.
- Pumpkin. The recipe includes instructions for roasting fresh pumpkin, but canned organic pumpkin puree is a convenient alternative.
- Water. Use the reserved cooking liquid from the apples or substitute a small amount of apple juice or homemade apple cider for extra flavor.
How to Make Apple Pumpkin Baby Food
The method is straightforward: cook the apples and pumpkin, then blend with some of the cooking liquid until smooth. Below are tips to help you get a silky puree and safe storage.
Use a high-powered blender
Even if you use canned pumpkin and applesauce, blend the mixture until completely smooth. Young infants often need very thin, lump-free purees, and blending ensures uniform texture and flavor.
Blend until no lumps remain. For younger babies (about 4–7 months), aim for a thinner consistency; older babies (8+ months) can handle slightly thicker purees with a touch more texture.
Note on Combination Puree
Introduce single-ingredient purees before offering combination blends. If your baby has an adverse reaction to a mixed puree, it will be difficult to determine which ingredient caused it. Make sure your baby has tried apples and pumpkin separately before serving this combination.
Freeze
Making large batches and freezing portions saves time. After blending, spoon the puree into silicone ice cube trays or small molds and freeze until solid. Using trays with lids and larger wells (about 2 tablespoons) is especially handy as your baby’s appetite grows.
Once frozen, transfer cubes to an airtight, freezer-friendly container. Warm the amount you need in the microwave or on the stovetop until slightly warm — never hot — and serve to your baby.
Store
You can refrigerate the puree in a glass jar with a tight-fitting lid for up to one week. For longer storage, freeze portions for up to three months.
Apple & Pumpkin Baby Food Recipe FAQs
Yes. Choose an organic canned pumpkin puree that lists only pumpkin as the ingredient.
Refrigerated puree keeps up to one week. Frozen portions are best used within three months.
If you try this recipe and enjoy it, please leave a comment or rating. Your feedback helps other parents find simple, wholesome recipes they can trust.
Homemade Apple & Pumpkin Baby Food Puree
Laura
Equipment
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High-powered blender
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Measuring spoons
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Measuring cups
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Spatula
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Silicone ice cube tray or mold
Ingredients
- 15 ounces pumpkin puree* (about 1 small sugar/pie pumpkin or 1 ½ cups homemade puree)
- 3 pounds apples (peeled, cored, chopped — about 3 cups cooked)
- 1 ½ cup water
Instructions
Homemade Pumpkin Puree:
- Preheat oven to 450°F (230°C).
- Remove the pumpkin stem, cut the pumpkin in half, and scoop out the seeds.
- Place the pumpkin halves flesh-side down in a 9×13″ baking dish and pour about 1/4″ of water into the dish.
- Cover tightly with foil and bake 45–60 minutes, until the flesh is soft and yields when pressed.
- Let cool, then scoop the flesh from the skin and measure 1 ½ cups for the recipe.
Cook apples:
- Place peeled, cored, and chopped apples with 1 cup water in a saucepan over medium heat.
- Cover and simmer, stirring occasionally, until apples are tender, about 10–12 minutes.
- Remove from heat and allow apples and cooking liquid to cool. Reserve the liquid for blending.
Make the puree:
- Add ½ cup of the reserved apple cooking liquid, the cooked apples, and the pumpkin to a blender.
- Blend on low, increasing to high speed until completely smooth.
- If needed, add up to an additional ½ cup water to reach the desired consistency for your baby’s age.
Freeze/Store
- Freeze in 1–2 tablespoon portions using an ice cube tray or silicone mold.
- When frozen, transfer cubes to an airtight container and store in the freezer up to three months.
To Reheat
- Warm frozen cubes in a microwave-safe dish for about 30 seconds per cube, stirring and checking temperature before serving. Alternatively, thaw in the refrigerator or warm gently on the stovetop.
Notes
- Apples: Use sweet varieties like Gala, Honeycrisp, or Pink Lady for best flavor. Substitute 1 ½ cups applesauce for cooked apples if preferred.
- Pumpkin: Freshly roasted pumpkin or canned organic pumpkin puree both work well.
- Water: Reserve apple cooking liquid for blending or use a splash of apple juice for added sweetness.
Storage
Refrigerate in a sealed glass jar up to one week. Freeze portions in trays or molds, then transfer to an airtight container for up to three months.
Reheat
Thaw in the refrigerator, warm gently on the stovetop, or microwave frozen cubes for 30–60 seconds depending on quantity. Always test the temperature before feeding.
Nutrition
| Carbohydrates: 5.3 g | Protein: 0.4 g
| Fat: 0.1 g | Fiber: 1.6 g
Nutrition information is an approximation and should be used as a guideline.
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