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Home » Recipes » Breakfast » Pumpkin Pie Breakfast Egg Bake

Pumpkin Pie Breakfast Egg Bake

By Taesha Butler September 4, 2017 (Updated September 27, 2022) 50 Comments

Servings6 servings
Prep Time5 mins
Cook Time35 mins
Jump to Recipe
5 from 23 votes

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.

This Pumpkin Breakfast Souffle 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! 

This Pumpkin Breakfast Souffle 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.

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. 

This Pumpkin Breakfast Souffle 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.

Other pumpkin recipes you are going to love…

  • Pumpkin Almond Butter Cookies 
  • Mini Paleo Pumpkin Cheesecake
  • Instant Pot Paleo Pumpkin Chili 
This Pumpkin Breakfast Souffle 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.
This Pumpkin Breakfast Souffle is super easy to make, full of warm fall flavors and so delicious! #paleo #glutenfree #dairyfree #paleopumpkinrecipes #healthypumpkinrecipes
Print Recipe
5 from 23 votes

Pumpkin Pie Breakfast Egg Bake

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.
Prep Time5 mins
Cook Time35 mins
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Keyword: healthy breakfast recipe, paleo souffle, pumpkin souffle
Servings: 6 servings
Calories: 103kcal
Author: Taesha Butler

Ingredients 

  • 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

Instructions 

  • 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.

Nutrition

Calories: 103kcal | Carbohydrates: 10g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 65mg | Potassium: 146mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5004IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

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!

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Filed Under: Breakfast, Dairy-Free, Gluten-Free, Grain Free, Meal Prep, Paleo, Vegetarian Tagged With: squash

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    Comments

  1. Dani

    October 2, 2017 at 8:03 pm

    This looks amazing! Would the cook time be the same if I doubled the recipe and used a foil pan?

    Reply
  2. Kathleen

    October 29, 2017 at 3:18 pm

    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.

    Reply
    • Taesha Butler

      October 29, 2017 at 4:52 pm

      I am so glad you enjoy it!

      Reply
  3. Stine Mari

    October 30, 2017 at 11:26 am

    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!

    Reply
  4. Brooklyn Dude

    January 1, 2018 at 4:24 pm

    Thanks for this recipe. Came out great and very easy.

    Reply
    • Taesha Butler

      January 4, 2018 at 8:35 pm

      So glad you enjoyed it!

      Reply
  5. Patty Shepherd

    January 5, 2018 at 11:08 pm

    Can summer squash be substituted for the pumpkin?

    Reply
    • Taesha Butler

      January 15, 2018 at 8:58 pm

      I would sub butternut squash for the pumpkin but probably not summer squash.

      Reply
  6. Wynne

    March 21, 2018 at 6:53 pm

    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.

    Reply
  7. Tiffany

    September 5, 2019 at 3:25 pm

    Is there a way to substitute stevia for the syrup or honey? How would the recipe need to be modified?

    Reply
    • Taesha

      September 5, 2019 at 3:39 pm

      You could absolutely use stevia or a monk fruit sweetener instead. However, I’m unsure how much stevia, as it is much more concentrated.

      Reply
  8. Kris

    September 29, 2019 at 3:36 pm

    Can I use ripe banana or applesauce to sweeten this instead of the maple syrup/honey?

    Reply
    • Taesha

      September 29, 2019 at 6:32 pm

      I haven’t tried, though I have a similar recipe that uses banana as a sweetener…so it might work.
      https://thenaturalnurturer.com/sweet-little-breakfast-souffles/

      Reply
  9. KateP

    October 2, 2019 at 10:30 pm

    5 stars
    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.

    Reply
  10. C

    October 27, 2019 at 9:11 pm

    5 stars
    Loved it – tasty, simple recipe. Adding this to my regulars.

    Reply
    • Taesha

      October 28, 2019 at 12:24 am

      I’m so glad it was a hit! Tasty and simple are my favorite kinds of recipes 😉

      Reply
  11. Christine Smith

    October 28, 2019 at 2:46 pm

    5 stars
    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!!!

    Reply
  12. Rose

    October 29, 2019 at 3:10 pm

    5 stars
    Loved it!!

    Reply
    • Taesha

      October 29, 2019 at 3:16 pm

      Yay! I’m so glad! It is a favorite in our house too.

      Reply
  13. Amber

    November 21, 2019 at 9:20 pm

    Hi, Taesha!
    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?

    Reply
    • Taesha

      November 21, 2019 at 10:10 pm

      Absolutely! I have a similar recipe that I cook exactly that way!
      https://thenaturalnurturer.com/sweet-little-breakfast-souffles/

      Reply
  14. christy

    October 20, 2020 at 2:55 pm

    5 stars

    Reply
  15. Heather

    November 5, 2020 at 12:38 pm

    5 stars
    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.

    Reply
    • Taesha

      November 5, 2020 at 2:28 pm

      Yum! I love how you made it feel extra special with those additions!

      Reply
  16. Jody

    November 25, 2020 at 2:30 am

    5 stars
    Have you ever whipped the eggs whites into a meringue. Then mix the other ingredients plus yolk together and then fold into the meringue?

    Reply
    • Taesha

      November 25, 2020 at 2:31 pm

      I have not but that is a lovely idea! Must try next!

      Reply
  17. Lauren O

    January 20, 2021 at 1:40 am

    This is a favorite in our house! Tonight I decided to sub the pumpkin for banana and it turned out so good!

    Reply
    • Taesha

      January 20, 2021 at 5:13 pm

      Oh yum! I have done that too and its so delicious!

      Reply
  18. Steph K

    November 17, 2021 at 12:55 pm

    5 stars
    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!

    Reply
    • Taesha Butler

      November 17, 2021 at 1:33 pm

      I’m so happy to hear that, Steph! Love the idea of turning it into a full dessert

      Reply
  19. Devyn

    November 18, 2021 at 4:07 pm

    Fabulous, delicious and so easy! Made it with my almost three-year old.

    Reply
    • Taesha Butler

      November 18, 2021 at 4:26 pm

      5 stars
      I’m so glad to hear that! Love it when there are kids in the kitchen! Thanks for sharing.

      Reply
  20. Anna

    December 14, 2021 at 11:20 pm

    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?

    Reply
    • Taesha Butler

      December 15, 2021 at 12:38 pm

      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.

      Reply
      • Anna

        December 19, 2021 at 2:47 am

        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.

        Reply
  21. Denise

    January 15, 2022 at 5:15 pm

    Why is using pumpkin filling unacceptable?

    Reply
    • Taesha Butler

      January 16, 2022 at 1:10 pm

      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.

      Reply
  22. Lydia Gil

    September 16, 2022 at 3:39 pm

    5 stars
    I would leave out the maple syrup and replace it with something that is sugar-free or just water.

    Reply
    • Taesha Butler

      September 17, 2022 at 10:16 am

      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.

      Reply
  23. Linda

    October 3, 2022 at 4:37 pm

    5 stars
    I’ve made this soffle several times. I enjoy it aaaannnd it comes all together in a blender!

    Reply
    • Taesha Butler

      October 3, 2022 at 6:44 pm

      Kinda magical, right?

      Reply
  24. Alaina

    October 19, 2022 at 11:26 am

    5 stars
    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!

    Reply
    • Taesha Butler

      October 19, 2022 at 1:44 pm

      I’m so delighted to hear that, Alania! Thanks for sharing!

      Reply
  25. Glenda Queen

    November 4, 2022 at 8:56 am

    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

    Reply
    • Taesha Butler

      November 4, 2022 at 9:35 am

      So glad you enjoy it so much!

      Reply
  26. Kum H Trujillo

    November 5, 2022 at 12:12 am

    5 stars
    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.

    Reply
    • Taesha Butler

      November 5, 2022 at 10:58 am

      I’m so glad you enjoy it so much! It really does taste like dessert.

      Reply
  27. KumHui

    January 14, 2023 at 8:54 pm

    5 stars
    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.

    Reply
    • Taesha Butler

      January 15, 2023 at 8:12 am

      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!

      Reply
      • KumHui

        January 15, 2023 at 12:37 pm

        5 stars
        You’re welcome, Taesha. I am going to try your pumpkin baked oatmeal recipe next time. Can’t wait!

        Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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