Pie for Breakfast Squash or Pumpkin
Start your morning with a slice of comfort and nutrition with our "Pie for Breakfast Squash or Pumpkin" recipe—a delightful twist on traditional breakfast fare! This wholesome breakfast pie features a hearty rolled oats crust, lightly sweetened with brown sugar, and a creamy filling made with mashed squash or pumpkin, accented by warm spices like cinnamon, nutmeg, and ginger. Sweetened with maple syrup and enriched with vanilla, this pie is a perfectly cozy way to start the day. Quick to prepare and naturally satisfying, it's ideal for meal prep and serves beautifully with a dollop of Greek yogurt and an extra drizzle of maple syrup. Whether served warm, chilled, or at room temperature, this breakfast pie is sure to be a new favorite. Perfect for those searching for a healthy pumpkin pie recipe or a unique breakfast idea!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 0.25 cups All-purpose flour
- 2 tablespoons Brown sugar
- 4 tablespoons Unsalted butter, melted
- 2 cups Mashed cooked squash or canned pumpkin
- 2 large Eggs
- 0.75 cups Whole milk
- 0.25 cups Maple syrup
- 1 teaspoons Vanilla extract
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish lightly with butter or non-stick spray.
Prepare the crust by combining rolled oats, flour, and brown sugar in a bowl. Add the melted butter and mix until it forms a crumbly dough.
Press the oat mixture evenly into the prepared pie dish to form the crust, covering the bottom and slightly up the sides. Set aside.
In a large mixing bowl, whisk together the mashed squash or pumpkin, eggs, milk, maple syrup, and vanilla extract until smooth.
Add the cinnamon, ginger, nutmeg, and salt to the filling mixture and whisk again to combine.
Pour the filling into the crust, smoothing the top with a spatula.
Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
Let the pie cool for at least 20 minutes before slicing. It can be served warm, at room temperature, or even chilled.
For added breakfast appeal, serve with a dollop of plain Greek yogurt and a drizzle of additional maple syrup.
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 226.8 g | 82% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 96.6 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 552 mg | 42% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2038 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
