Pumpkin Pie Breakfast Egg Bake
This Pumpkin Pie Breakfast Egg Bake is super easy to make, full of warm fall flavors and so delicious! Gluten free, dairy-free and naturally sweetened…and basically feels like having pie for breakfast.
Pumpkin takes center stage for many amazing fall desserts, but it can also be a part of a healthy start to your day at the breakfast table. This Pumpkin Pie Breakfast Egg Bake is 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.
Pumpkin Pie Breakfast Egg Bake
Ingredients
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 3 Tablespoons maple syrup or honey
- ¾ cup pumpkin purée
- 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. Enjoy chilled.
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!
This has become one of my breakfast staples. It is in the rotation quite frequently! It is so delicious and the kids and I love it year round. I add a teaspoon of cinnamon as well and use baking Splenda instead to make it sugar-free and sometimes put a dollop of sugar-free whipped cream on top of my slice. I also find I don’t need to be exact with my pumpkin measurement either and it still turns out every time which is great because I don’t end up with random leftover pumpkin purée. Great and healthy recipe! Definitely recommend!!
So happy you love this enough to make it so often, Marisol! And thanks for sharing you successful adaptations and notes! I’m sure other readers will appreciate it.
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.
https://thenaturalnurturer.com/sweet-little-breakfast-souffles/
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!!!
Loved it!!
Yay! I’m so glad! It is a favorite in our house too.
Am going to try today,sounds yummy and great way to use when I’ve got lots of eggs and am craving something 🎃 will let u know how comes out.Love reading comments and using different ingredients.
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?
Absolutely! I have a similar recipe that I cook exactly that way!
https://thenaturalnurturer.com/sweet-little-breakfast-souffles/
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.
The same thing happened to me and I followed the recipe exactly. So strange! I did use my Vitamix to blend so maybe it over-mixed?
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!
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!
A seasonal favorite! It’s squash season at my CSA so I’ve returned to this delicious and easy recipe. It is so good and cooks to silky perfection. You’d never know it was so simple to make!
SO happy to hear you enjoyed this so much, Amy! I adore how easy it is too.
This is like having pumpkin pie for breakfast. It is so quick and simple to make with minimal cleaning up! It is delicious! I highly recommend!
So glad you love this fall favorite, Bethany!
Gorgeous and easy fall breakfast! I made mine in a cast-iron skillet and dusted raw coconut sugar over the top of it to give a bit of a crème brûlée sort of finish. It was perfect.
The way you made it sounds extra amazing, Ann! I’m kinda jealous and want to come to your house for breakfast!
This was so good! I made a couple of changes though. I used a whole 15 oz. can of pumpkin. I added a mashed ripe banana I needed to get used and I added a couple teaspoons of coconut sugar plus about 1/3 cup of raisins. Definitely going to make it again. Yum!
Sounds like delicious tweaks!
I really liked this! If you want to make it even more fun a dollop of whipped cream does the trick . 😉 But, I love that it’s protein rich and different than my normal egg and toast breakfast!
So glad you enjoyed it, Amy! And yessssss to the whipped cream topping!
do you have to use pure maple syrup?
You can use honey or even granulated sugar! I personally love the maple flavor in this, but know it is not a kitchen staple for everyone and this recipe can work with whatever sweetener you have handy.
My eggs also separated to make an egg layer under the pumpkin while cooking. I’m not sure why. Overall taste was ok.
Hmmmm. Thats interesting. I’ve never had that happen to me….
This is so simple and tasty!! Definitely will be making this on a regular basis!
Yay! I am so glad you loved it so much, Kirstin!
Hi! Do you think this would turn out if I added protein powder (and I’m sure it would need a little bit of milk too?)
Hi Kari! I haven’t tried this recipe with added protein powder, so I can only guess how it would turn out. I would say to blend the eggs, pumpkin, milk and protein powder to make sure everything got blended well before baking. I also find that protein powder can burn quickly when baked (and since each protein powder is formulated a but differently, they all behave a bit different when baked), so just keep a close eye on in once its in the oven! If you give it a go, I’d love to hear how it turns out!
thank you for the reply and tips! I will let you know!!
I had 1 cup of puree butternut squash and 4 egg white’s to use up so I search the net for a recipe and found this breakfast bake. I made this with 4 egg whites and 4 whole eggs and 1 cup of butternut squash. It was delicious. I am a diabetic and I feel this is health. Will definitely be making again.
So glad you enjoyed it so much and happy the internet sent you my way!
I really liked this. It stores in the fridge well. I feel like I am eating pumpkin pie for breakfast. Yummy
Yesssssss! Exactly the goal! So glad you loved it, Karen!
This was so good! I’ll definitely be making it again for breakfast!
Yay! So glad you enjoyed it as much as me! Such a great fall-feelin’ breakfast 🎃
This is my new obsession! I absolutely love pumpkin and all year I wait for the leaves to turn and the air to cool so I can enjoy my pumpkin flavor goodies. My problem in recent years has been that I’ve gone full health nut- I limit sugar, carbs, and sweets in general. If I eat too much sugar I feel sick. That kinda took pumpkin bread, pumpkin pancakes, pumpkin cake, etc out of the question. But I have finally, finally found a way to indulge in pumpkin amazingness without the guilt or pain! Thank you so much for the recipe!! I’ve made it every week since discovering this recipe. This isn’t a critique, but to the people who are considering putting this in a pie crust as a dessert, I would advise you not to. It’s an egg bake at the end of the day and would not be the best for a dessert, especially if you are feeding a crowd. I would just go with a traditional recipe instead of this one.
Oh this makes me so happy to hear, Nora! I love that this recipe helped you bring pumpkin season back in a way that feels good for you. It’s one of my favorite cozy fall breakfasts, too!
This is so easy, healthy and delicious! I’m making it on repeat every week. My son loves it heated up with a little extra maple syrup!
Love that it’s on repeat for you, Lindsay! And the bonus maple syrup trick sounds so good! Thanks for coming back and sharing!
Delicious! Only thing I would add is a pinch of salt
Oh excellent idea! It would totally make that sweetness POP!
This recipe looks fabulous and I can’t wait to try it. I’m wondering… since I live alone, I don’t imagine I would be able to eat all of it within a few days. Do you think slices of it could be frozen?
Hi Jeanne! I unfortunately don’t feel like this would freeze well. You could half the recipe and bake it in a muffin tin for little personal sized bites and then you also wouldn’t have so much to eat.
Thank you for getting back to me! That’s a great idea. Any idea how long I should cook the “muffins” for?
Hmmmm I’d say 15-18 minutes
Just made it and realized I won’t eat it all in three days. Can it be frozen?
Hi Marcia! I haven’t tried freezing it but it might work. I feel like you might find some water released from the bake once thawed, so just know that it will likely have a different texture after freezing vs fresh (like many things)