Just in time for Thanksgiving, the perfect Baby-Led Weaning recipe for pumpkin pie! This was one of our first BLW foods and it was a big hit! There’s no added sugar, so you can feel (mostly) good about giving it to your little one.
It’s is a 3-day recipe only because the ingredients need to sit–it doesn’t actually take that much manpower. And if you want to start Day 1 early in the morning and then do Day 2 that same evening, I’m sure that would be just fine.
First things first: don’t forget your sous chef.
Scrub 1 small pie pumpkin.
Slice the top off.
Slice each half into quarters.
Steam for about 10 minutes until they are fork tender.
Let it cool, then remove skins; they should slide right off. Make sure to reserve your water.
Puree until smooth. You may need to use some of the reserved water to purée it. You can go ahead and discard any water you don’t use.
You should end up with about 2 cups of pumpkin puree.
Line a colander with cheesecloth (if you’re like me and don’t keep cheesecloth lying around, use paper coffee filters or a flour sack towel).
Pour purée into the colander.
Place it in a bowl, refrigerate, and allow it to drain overnight.
I use the 4 quart Pyrex bowl because my colander fits right in it and I can put the lid on. Handy!
Or if you prefer to skip all this pumpkin business, use a 15 ounce can of 100% pumpkin. There are no added ingredients and it tastes just as good. I just really enjoy the process of cooking it “from scratch.”
Look at all that water that drained off my puree! That’s water that won’t be in my pie, making it all runny and gross.
Pour the puree into a mixing bowl and mash 1 ripe banana into it.
The riper the better.
Add 1/4 cup maple syrup, 1 tbsp flour, and 3 eggs.
Whisk it all together.
Add 1 cup half & half and 1 tsp vanilla.
Add 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp allspice, and 1/2 tsp salt.
Finally, put it in a covered bowl and refrigerate overnight so that the flavors meld together.
Prepare your crust.
Place 1/2 cup melted unsalted butter, 1 cup flour, and 1/2 tsp salt in a mixing bowl.
Beat for about 30 seconds or until the mixture leaves the middle of the bowl and clings to the sides. Gather up the dough and pat it into a greased 9″ pie pan.
Sprinkle lightly with cinnamon.
Bake at 375 for 10 minutes.
Fill with pumpkin pie mixture.
Bake at 425 for 15 minutes. Then decrease the temperature to 350 and bake for about another 45 minutes, until the middle is set.
*If you’d rather make this as a traditional pumpkin pie, not baby-friendly with no sugar added: take out the banana and the maple syrup and add 1/2 cup white sugar and 1/4 cup brown sugar.