Pumpkin Breakfast Casserole: Easy and Delicious 

Pumpkin Breakfast Casserole: Easy and Delicious 

Pumpkin Breakfast Casserole is a delightful and nutritious dish that has gained popularity in recent years. Made with a combination of pumpkin puree, eggs, milk, spices, and bread, this breakfast casserole offers a comforting and flavorful start to the day.

The history of Pumpkin Breakfast Casserole can be traced back to the early 20th century when pumpkin was a staple ingredient in American cooking. However, it wasn’t until the rise of the pumpkin spice phenomenon that this savory-sweet breakfast dish gained traction and became a beloved seasonal favorite. Thanks to its warm and aromatic qualities, Pumpkin Breakfast Casserole has become synonymous with cozy autumn mornings and holiday gatherings.

One engaging element of Pumpkin Breakfast Casserole is its versatility. With the addition of various ingredients, such as bacon, cheese, or dried fruits, the dish can be easily customized to suit individual tastes and dietary preferences. It offers a practical solution for those looking to incorporate pumpkin into their breakfast routine while delivering a satisfying and filling meal.

According to a recent survey, over 60% of Americans enjoy pumpkin-flavored foods or drinks during the fall season. This statistic highlights the widespread appeal of Pumpkin Breakfast Casserole and its growing significance in the culinary landscape. Whether it’s served at a family brunch or enjoyed as a make-ahead weekday breakfast, this dish has become a beloved tradition for many.

Packed with essential nutrients like vitamin A, fiber, and potassium, Pumpkin Breakfast Casserole is not only delicious but also offers numerous health benefits. The inclusion of pumpkin provides a rich source of antioxidants, which can support immune function and promote healthy skin. Additionally, the eggs in the casserole provide high-quality protein that helps keep you energized throughout the day.

In conclusion, Pumpkin Breakfast Casserole has evolved from a humble American classic to a beloved seasonal dish. Its rich history, adaptability, and nutritive qualities have contributed to its continued significance in the realm of breakfast options. Whether you’re a pumpkin enthusiast or simply looking for a tasty and nourishing breakfast, Pumpkin Breakfast Casserole is sure to satisfy your cravings and bring a touch of autumnal delight to your mornings.

What is the Best Recipe for Pumpkin Breakfast Casserole?

Discover the deliciousness of Pumpkin Breakfast Casserole and learn how to create the perfect morning meal. This delightful dish combines the warm flavors of pumpkin, cinnamon, and nutmeg with hearty ingredients like bread, eggs, and milk. With its creamy texture and delightful aroma, Pumpkin Breakfast Casserole offers an excellent way to start your day. In the following sections, we will delve into the step-by-step process of preparing this delectable casserole, providing you with all the tips and tricks to make it a scrumptious success.

Recipe: Pumpkin Breakfast Casserole

When it comes to fall breakfasts, there’s nothing quite like a warm and comforting pumpkin breakfast casserole. Packed with the flavors of autumn, this easy and delicious dish is perfect for cozy mornings or holiday brunches. Whether you’re hosting a gathering or simply looking to treat yourself, this recipe is sure to satisfy your pumpkin cravings.


  • 1 loaf of challah bread, cut into cubes
  • 1 cup canned pumpkin puree
  • 1 ½ cups milk
  • 4 large eggs
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup chopped pecans
  • Maple syrup, for serving
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  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Spread the cubed challah bread evenly in the baking dish.
  3. In a mixing bowl, whisk together the pumpkin puree, milk, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
  4. Pour the pumpkin mixture over the bread, making sure all the bread cubes are coated. Gently press down to ensure all the bread is soaked.
  5. Sprinkle the chopped pecans over the top of the casserole.
  6. Cover the dish with aluminum foil and let it sit in the refrigerator overnight. This allows the flavors to meld together and the bread to absorb the pumpkin mixture.
  7. The next morning, preheat your oven to 375°F (190°C) and bake the casserole, covered, for 30 minutes.
  8. Remove the foil and continue baking for an additional 20-25 minutes, or until the casserole is puffed and golden brown.
  9. Once done, remove from the oven and let it cool for a few minutes.
  10. Serve warm, drizzled with maple syrup for extra sweetness.

Enjoy this delightful Pumpkin Breakfast Casserole as a comforting and delicious way to start your day. Share it with your family and friends during the fall season or holiday gatherings. This recipe is a sure crowd-pleaser, and the flavors of pumpkin and warm spices will leave everyone wanting more.

According to a recent survey, 78% of Americans enjoy pumpkin-flavored foods during the fall months, making Pumpkin Breakfast Casserole a popular choice for many breakfast enthusiasts. So, give it a try and indulge in the delightful flavors of fall!

FAQs for Pumpkin Breakfast Casserole

1. Can I prepare Pumpkin Breakfast Casserole the night before?

Yes, you can prepare Pumpkin Breakfast Casserole the night before. Simply follow the instructions up to the point of baking, cover the casserole dish, and refrigerate it overnight. The next morning, just pop it in the oven according to the recipe instructions.

2. Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly for this recipe. Just make sure you are using pure pumpkin puree and not pumpkin pie filling, as they are different. Alternatively, you can also make your own pumpkin puree from scratch.

3. Can I substitute the eggs in Pumpkin Breakfast Casserole?

Yes, if you have dietary restrictions or allergies, you can substitute the eggs in Pumpkin Breakfast Casserole. There are various egg substitutes available, such as mashed banana, applesauce, silken tofu, or a commercial egg replacer. Keep in mind that the texture and taste might be slightly different.

4. Can I freeze Pumpkin Breakfast Casserole?

Yes, Pumpkin Breakfast Casserole can be frozen. After baking and cooling, cut the casserole into serving portions and wrap them tightly in plastic wrap or aluminum foil. Place them in a freezer-safe container or bag, and they can be stored in the freezer for up to 3 months.

5. How can I reheat Pumpkin Breakfast Casserole?

To reheat Pumpkin Breakfast Casserole, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, you can either reheat individual servings in the microwave or place the whole casserole back in the oven at a low temperature until warmed through.

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6. Can I add nuts or raisins to Pumpkin Breakfast Casserole?

Definitely! If you enjoy the added texture and flavor, you can incorporate chopped nuts, such as pecans or walnuts, into the casserole. Raisins can also be a delicious addition. Simply sprinkle them on top before baking or mix them into the batter.

7. What can I serve with Pumpkin Breakfast Casserole?

Pumpkin Breakfast Casserole can be served on its own as a complete breakfast. If you want to enhance the meal, you can accompany it with a side of fresh fruit, yogurt, or a drizzle of maple syrup. It pairs well with a cup of hot tea or coffee too!

8. Can I use gluten-free bread for Pumpkin Breakfast Casserole?

Absolutely! If you follow a gluten-free diet, you can use gluten-free bread in Pumpkin Breakfast Casserole. There are many gluten-free bread options available in grocery stores or you can make your own. Just ensure that the bread is similar in texture and consistency to regular bread.

9. Can I use a different type of milk for Pumpkin Breakfast Casserole?

Yes, you can use different types of milk for Pumpkin Breakfast Casserole. Regular cow’s milk, almond milk, soy milk, or any other milk substitute will work just fine. Choose the one that suits your dietary preferences and taste.

10. Can I cut down on the amount of sugar in Pumpkin Breakfast Casserole?

Yes, you can reduce the amount of sugar in Pumpkin Breakfast Casserole if you prefer a less sweet dish. You can start by reducing the sugar by half and adjust to your taste. Keep in mind that the sweetness of the pumpkin and other ingredients will still contribute to the overall flavor.


The Pumpkin Breakfast Casserole recipe is not only incredibly easy to make but also incredibly delicious. With just a few simple ingredients and minimal prep time, this casserole is perfect for any busy morning or special occasion. The combination of pumpkins, eggs, bread, and spices creates a flavorful and comforting dish that will surely become a favorite among family and friends.

In conclusion, this article has highlighted the various reasons why the Pumpkin Breakfast Casserole is a must-try recipe. Firstly, it offers a great way to incorporate the fall flavors of pumpkin into a breakfast dish. The creamy texture and rich taste of pumpkin perfectly complement the other ingredients, making every bite satisfying and delightful. Secondly, this casserole is incredibly versatile, allowing for customization with additional ingredients such as bacon, cheese, or vegetables. This adaptability not only adds variety but also makes it an ideal choice for accommodating different dietary preferences or restrictions. Lastly, the convenience of preparing this casserole in advance allows for stress-free mornings, as it can be effortlessly reheated and enjoyed.

In conclusion, the Pumpkin Breakfast Casserole is a winner in terms of taste, ease of preparation, and versatility. Whether it’s a cozy weekend brunch or a quick weekday breakfast, this recipe is sure to impress with its delightful flavors and simplicity.

Best choice for Pumpkin Breakfast Casserole in 2023


My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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