Pumpkin Pie Dip . This is a tasty dip that you can share with little ones and kids of all ages. It’s simple and quick to make and keeps in the fridge for about 5-7 days. The best thing about this dip is that you can use it as a “mix-in” for other foods.
You can use whole milk yogurt or Greek yogurt as a substitute for cream cheese if preferred. Using one of these substitutions when making pumpkin pie dip will cause the dip to be less thick.
When to Introduce: Introduce this tasty pumpkin dip to your baby from the age of 8 months and older.
How to Cook: Bake, Poach, Steam or Roast or use canned pumpkin – don’t get the pumpkin pie mix however, just plain ole’ pumpkin!
To Peel or Not to Peel: Pumpkin should always be peeled! Hard shelled squash’ do not have digestible “peels”.
Mixes Well With: applesauce, pears, bananas, acorn squash, carrots, sweet potatoes, oatmeal, rice, chicken
If you want to use fresh pumpkin. checkout our instructions for roasting squash here.