Breakfast Pumpkin Pie
Warm and Comforting Breakfast Pumpkin Pie
There’s something truly delightful about waking up to the sweet, spicy aroma of pumpkin pie filling the air. This Breakfast Pumpkin Pie is not just for dessert; it makes for a perfectly cozy morning treat!
With its creamy filling nestled in a flaky crust, this pie is a wonderful way to start your day or enjoy a leisurely brunch with family and friends.
Plus, it’s incredibly easy to whip up, making it ideal for busy mornings or special occasions.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 200
- Protein: 4g
- Carbohydrates: 30g
- Fat: 8g
- Fiber: 1g
- Sugar: 10g
- Sodium: 150mg
Why I Love This Breakfast Pumpkin Pie
What I adore about this Breakfast Pumpkin Pie is its simplicity and the nostalgia it brings. Growing up, my family would often make pumpkin pie for the holidays, and now I’m able to share that warmth and happiness through this breakfast dish.
It’s a delightful way to usher in the morning with a hint of sweetness and a sprinkling of spices. Plus, it’s incredibly versatile—whether I’m serving it on a chilly fall morning or at a festive brunch, it never fails to please.
This pie is a fun and delicious way to make any morning feel a bit more special!
Ingredients
1 cup pumpkin puree,
1/2 cup sugar,
2 eggs,
1 teaspoon vanilla extract,
1 teaspoon cinnamon,
1/2 teaspoon nutmeg,
1/4 teaspoon ginger,
1/4 teaspoon salt,
1 pre-made pie crust,
1 cup milk
How to Make Breakfast Pumpkin Pie
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This is an essential first step so that your pie can cook evenly and come out perfectly baked.
Step 2: Mix the Pumpkin Filling
In a mixing bowl, combine the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Use a whisk to mix until everything is well blended and smooth.
Step 3: Add the Milk
Gradually stir in the milk into the pumpkin mixture. Keep mixing until the filling is velvety and smooth, ensuring there are no lumps.
Step 4: Prepare the Crust
Take your pre-made pie crust and place it in a pie dish. This saves you time and effort, letting you focus on the delicious filling.
Step 5: Fill the Crust
Pour the smooth pumpkin filling into the prepared pie crust. Make sure it’s evenly distributed for a perfectly baked pie.
Step 6: Bake to Perfection
Bake the pie for 45-50 minutes, or until the filling is set in the center. You can test this by gently shaking the pie—if it wobbles slightly but is not liquid, it’s ready!
Step 7: Cool and Serve
Once baked, remove the pie from the oven and let it cool for at least 15 minutes. Slice and serve, optionally topped with whipped cream for extra indulgence.
Tips & Variations
- Add a Twist: For a fun fall twist, mix in some chocolate chips or pecans before pouring the filling into the crust.
- Presentation: Serve the pie warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent breakfast treat.
- Dietary Adjustments: If you’re looking for a gluten-free option, you can use a gluten-free pie crust. It tastes just as good!
- Storage Tip: If you have leftovers, keep them in an airtight container in the fridge for up to 3 days.
Delicious Variations
- Classic Pumpkin Pie: A traditional dessert featuring the same beloved flavors, ideal for holiday gatherings.
- Sweet Potato Pie: A similar concept but with sweet potatoes giving a unique twist to the flavor profile.
- Apple Cinnamon Crumble: A fruity breakfast option with a crumbly topping—perfect for those who love a bit of crunch.
- Maple Pecan Tart: A rich tart that combines maple syrup and pecans for a sweet, nutty delight.
Serving Suggestions for Breakfast Pumpkin Pie
The best way to enjoy your Breakfast Pumpkin Pie is warm, shortly after it cools down. Slice it and serve it on a decorative plate, perhaps alongside a steaming cup of coffee or a spiced chai latte.
For a lovely brunch spread, pair it with a light, fresh salad or some crispy bacon. If you want to elevate the experience, serve it alongside my easy Whipped Cream recipe for that classic pie feel!
Storage and Leftovers
Store any leftover Breakfast Pumpkin Pie in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze individual slices for up to 2 months.
Just make sure to wrap them well to prevent freezer burn. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently in the oven at 350°F (175°C) for about 10-15 minutes.
Helpful Questions
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the fresh pumpkin until smooth.Can I make this pie ahead of time?
Yes, you can make it a day in advance. Just store it covered in the refrigerator until you’re ready to serve.How do I know when the pie is done?
The filling should be set and slightly firm in the center. If it jiggles too much, it needs more baking time.Can I use a homemade pie crust?
Yes! A homemade crust will make your pie even more special. Just be sure to pre-bake it if your recipe requires it.What should I do if I have leftover pie?
Store it in the fridge and enjoy it as a sweet snack or breakfast for up to three days.
Enjoy making this delicious Breakfast Pumpkin Pie, and let it fill your mornings with joy and flavor!
Print
Warm and Comforting Breakfast Pumpkin Pie
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Breakfast Pumpkin Pie is a cozy morning treat with a creamy filling nestled in a flaky crust, ideal for busy mornings or special occasions.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 pre-made pie crust
- 1 cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until smooth.
- Gradually stir in the milk until the filling is velvety and smooth.
- Place the pre-made pie crust in a pie dish.
- Pour the smooth pumpkin filling into the prepared pie crust.
- Bake for 45-50 minutes, or until the filling is set in the center.
- Cool for at least 15 minutes before slicing and serving, optionally topped with whipped cream.
Notes
For a fun twist, mix in some chocolate chips or pecans. Serve warm for the best experience.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
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