This Pumpkin Pie Breakfast Egg Bake is super easy to make, full of warm fall flavors and so delicious! Paleo, gluten free, dairy-free and naturally sweetened- you are going to feel like you are having dessert for breakfast.
Pumpkin takes center stage for many amazing fall desserts, but it can also be a part of healthy start to your day at the breakfast table. This Pumpkin Breakfast Egg Bakeis an easy, delicious and nourishing recipe that will have you feeling all the yummy fall feels first thing in the morning.
Sometimes you long for a little something sweet at breakfast. But, you also need a good solid dose of protein so you aren’t looking for something to nibble on an hour later. It was this exact reason that I created a recipe for my Sweet Little Breakfast Soufflés, the mama recipe behind this creation. My daughter and husband love the sweet start to their day and I love knowing they are hitting the road with lots of protein in their bellies. I’ve shared them with lots of my followers and they’re one of my more popular recipes. A follower of mine on Instagram mentioned that she had made a batch, but substituted the banana and pear in the original recipe with pumpkin purée. What a totally marvelous idea that I had to try out! After all, fall is when you add pumpkin to all the things!
The result was a deliciously fall-feeling breakfast that was both easy and nourishing. Tasting just like the pumpkin pie filling, this recipe is the perfect warm dish for a chilly fall morning. Throw it into the oven to bake to perfection while the morning coffee brews or you watch the sun rise. It takes just minutes to prep and the leftovers reheat like a dream for days to come.
Other pumpkin recipes you are going to love…
Pumpkin Pie Breakfast Egg Bake
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 3 Tablespoons maple syrup or honey
- ¾ cup pumpkin purée (not pumpkin filling)
- oil for greasing pan
- 6 large eggs
- Preheat your oven to 350℉ and grease a 9-inch pie pan with the oil using a pastry brush or a paper towel to apply.
- Combine the eggs, pumpkin puree, pumpkin spice, vanilla, and maple syrup in a blender or food processor. Run until mixture has a smooth and even consistency.
- Pour mixture into the prepared pie pan. Bake 30-35 minutes or until eggs are set and the top and edges are slightly golden brown.
- Let cool for 5 minutes and enjoy warm. Cover and store leftovers in fridge for up to 3 days.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
This looks amazing! Would the cook time be the same if I doubled the recipe and used a foil pan?
Thanks so much for this recipe! I make it all the time. It’s a great way to get all the antioxidants and fiber in pumpkin and so easy to make.
I am so glad you enjoy it!
This sounds amazing, I would love to give it a go, but I need to go buy a pie pan first (pies aren’t that common in Norway). Thank you for the recipe!
Thanks for this recipe. Came out great and very easy.
So glad you enjoyed it!
Can summer squash be substituted for the pumpkin?
I would sub butternut squash for the pumpkin but probably not summer squash.
Mmmm. I’m game for a savory version of this. Might add in some steamed or sauteed chard (we love our chard for as many months as we can grow it, or when our farmer friend has it in his winter greenhouse), omit the maple, and completely cover the top in lightly salted sprouted pumpkin seeds. Breakfast, lunch or dinner. Oh yeah.
Is there a way to substitute stevia for the syrup or honey? How would the recipe need to be modified?
You could absolutely use stevia or a monk fruit sweetener instead. However, I’m unsure how much stevia, as it is much more concentrated.
Can I use ripe banana or applesauce to sweeten this instead of the maple syrup/honey?
I haven’t tried, though I have a similar recipe that uses banana as a sweetener…so it might work.
SO easy, and very tasty! First recipe of yours – it was excellent! 🙂 And it is keeping/reheating well for my weekly meal prep! I’ve made a similar recipe before using ripe bananas (and chocolate chips 😉 ) this reminded me of.
Loved it – tasty, simple recipe. Adding this to my regulars.
I’m so glad it was a hit! Tasty and simple are my favorite kinds of recipes 😉
I whipped this up for myself this morning since I am usually the only one in the family I don’t prep breakfast for on the weekend. This was so quick and easy! I love quick and easy especially when it tastes wonderful and is healthy! Win win win!!!
Yay! I’m so glad! It is a favorite in our house too.
Do you think this recipe could work baked in a muffin tin / silicone cupcake liners? I don’t own a pie pan, so contemplating the muffin route or maybe a square 8×8 pan?
Absolutely! I have a similar recipe that I cook exactly that way!
yum! this is good and does taste like eating pumpkin pie for breakfast! My one year old gobbles it up and them wants some of mine! i made some homemade whipped cream to serve with it and topped with cinnamon.
Yum! I love how you made it feel extra special with those additions!
Have you ever whipped the eggs whites into a meringue. Then mix the other ingredients plus yolk together and then fold into the meringue?
I have not but that is a lovely idea! Must try next!
This is a favorite in our house! Tonight I decided to sub the pumpkin for banana and it turned out so good!
Oh yum! I have done that too and its so delicious!
I can’t believe how easy, tasty, and nutritious this recipe is…I’m going to throw this in a gluten-free pie crust and make it for Thanksgiving instead of traditional pumpkin pie. This version is way better!
I’m so happy to hear that, Steph! Love the idea of turning it into a full dessert
Fabulous, delicious and so easy! Made it with my almost three-year old.
I’m so glad to hear that! Love it when there are kids in the kitchen! Thanks for sharing.
I made this for the first time and my egg whites seemed to separate from the mixture and create a layer of cooked egg on the bottom under the rest…what did I do wrong/how do I fix that for next time?
Hi Anna! In the many many times I have made this recipe, I have never had this happen. I am at a bit of a loss of how to help without a bit more information. Did you use just egg whites? Or whole eggs? Did you make any changes to the recipe? Let’s see if we can figure this one out.
No changes made to the recipe – used all the same ingredients and baked it in a pie pan. I mixed everything together in my NutriBullet so not sure if that affected anything? Maybe over or under mixed? The mixture did sit after blending about 1-2 min while I greased the pan before I poured it in. The final product was had a denser egg white layer on the bottom of the pan. The souffle above it was a completely different texture and tasted great. The layers could pretty easily be separated with my fork.
Why is using pumpkin filling unacceptable?
Unacceptable isn’t the word I would use. Pumpkin pie filling has added spices and sugar verses pumpkin puree is just pumpkin. If you use pie filling, you’d want to skip the added sweeter and spices in this recipe. It would probably work out fine! However, since you can’t control the the sugar and spices going into the pumpkin, the flavor might be different.
I would leave out the maple syrup and replace it with something that is sugar-free or just water.
Hi Lydia! If you prefer a savory breakfast option, you can just skip the maple syrup and no need to add anything. But if you want something sweet, pumpkin 100% needs that. Monkfruit is great for sweetening things up while being sugar free.
I’ve made this soffle several times. I enjoy it aaaannnd it comes all together in a blender!
Kinda magical, right?
I make this weekly for my kids who LOVE IT! I do, too. I usually double the recipe in a 9×13 baking dish so we have leftovers for the next day. Thank you for this wonderful recipe!
I’m so delighted to hear that, Alania! Thanks for sharing!
I love this recipe! Doesn’t need a crust, no extra sugar and has lots of protein. (I will try freezing a couple of slices – it should do well.). Thanks
So glad you enjoy it so much!
Kum H Trujillo
Thank you so much for sharing this easy and tasty recipe! This is now my favorite pie recipe that I make regularly. I also love the fact that it has no pie crust, so I don’t have to worry about my blood sugar level.
I’m so glad you enjoy it so much! It really does taste like dessert.
Hello Taesha, I have made your pumpkin pie egg bake over a half dozen times now, and it is now my favorite go-to pie recipe. As a pre-diabetic person, I love how this pie doesn’t raise my blood sugar and how tasty it is. I’m not a fan of regular pumpkin pie, but I love this pie! Thank you so much for sharing this precious recipe! This pie is especially delectable with blanched almond butter on top.
Reading your review made my day, KumHui! I’m so delighted this recipe helps you eat in a way that you enjoy and that works for your body. Thanks for taking the time to share!
You’re welcome, Taesha. I am going to try your pumpkin baked oatmeal recipe next time. Can’t wait!