Pumpkin Pie Breakfast Bake

17 Oct


Who doesn’t want pie for breakfast?!?!? I have been making this recipe and eating it for breakfast for the past two weeks so I thought I’d share. But I kind of lied. It’s not really pumpkin, it’s butternut squash. To me, the two are one in the same as far as flavor and consistency. And honestly I prefer butternut squash to pumpkin, but I doubt that many people on the internet will be searching “Butternut Squash Pie”. Moving on…..

Quick story about the glass pumpkin in the picture. Saturday some co-workers and I went to a glass blowing studio and made our own glass pumpkins. It was a fun, different weekend activity!




I received my pumpkin on Tuesday (they had to sit overnight) and Austin made fun of it because it was small. It’s harder than it looks!!

This recipe for pumpkin (butternut squash) pie has no added sweetener and can be eaten on the 21DSD as long as you use a green tipped banana! However if you’re not used to naturally sweetened desserts I recommend you adding honey or any other sweetener. I didn’t want something too sweet to start my day since I’m eating it for breakfast!

Pumpkin Pie Breakfast Bake


Serves: 4 Prep Time: 10 minutes Bake Time: 45 minutes

Medium butternut squash

4 eggs

1 banana

2 tbsp coconut flour (can be omitted, makes it a have a thicker texture)

1 tbsp cinnamon

dash of nutmeg

dash of allspice

1. Start by chopping up your butternut squash. What I do is chop it right where it starts to become fat, then I peel the two sections.


After they are peeled I cut them both in half so I’m left with four pieces. Then I scoop out the seeds and then dice it up into 1” chunks!



2. Put your diced squash in a saucepan and cover with water. Bring to a boil and cook until tender, approx 10 minutes.

3. After your squash has cooled a bit, set oven to 375. Puree the squash in a food processor with your eggs.


4. After mixture is incorporated, add banana, coconut flour (if using) and spices.

5. Pour the mixture into a (greased/sprayed) pie pan or deep baking dish.


6. Bake for around 45 minutes or until toothpick comes out clean.

I ate this cold and/or reheated with coconut butter for breakfast!! It’s not super sweet and keeps me full. I definitely am going to do a sweeter variation for pumpkin pie on Thanksgiving I think!!


Have you ever blown your own glass?

What’s your favorite kind of pie??


5 Responses to “Pumpkin Pie Breakfast Bake”

  1. Alisha's Appetite October 17, 2013 at 4:26 pm #

    Ooooooo this looks so yum! I have a million butternut squashes in my kitchen right now, too so might be a great recipe to try.

  2. Amie October 17, 2013 at 5:55 pm #

    What an awesome idea!! I may try this with pumpkin instead, just because I’m too lazy to cut up a squash. Haha

  3. Katrina November 6, 2013 at 11:36 am #

    I have made this twice now and love it. Thanks so much for a healthy alternative to the norm unhealthy pumpkin pie. The second time I added more bananas and it was a little sweeter without the added honey or anything. This will be a staple in my house for sure. My 3 kids loved it too!

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