Pumpkin Pie for Breakfast

I love Pumpkin Pie. But one of the best parts of my childhood Thanksgiving was always the next morning, when I could sneak to the fridge and cut myself a slab of leftover pumpkin pie. I’d savor it cold, all by myself, in the kitchen, or maybe on the floor in front of the TV, watching cartoons with my sister.

Pumpkin Pie for breakfast is a deep tradition at my house. These days, I don’t have Thanksgiving at my house, I am lucky to be invited to a “Friendsgiving” at a dear friend’s house. It’s a wonderful new tradition, and we are so thankful to be able to do it. The only drawback is that there is no leftover pie! That’s why I came up with this slightly lighter, slightly less sweet “breakfast pie.” It’s made with kabocha squash, a sweet, less watery squash that I love. It’s also really good cold, the next day. Garnish with leftover cranberry sauce, or a dollop of yogurt, for a good start to the day.

Happy Holidays!

Pumpkin Breakfast Pie
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5 from 1 vote

Pumpkin Breakfast Pie

Course Breakfast
Servings 6
Author Robin Asbell


  • 2 3/4 pound kabocha squash 2 cups mashed


  • 1 cup pecans
  • 1 cup graham cracker crumbs
  • 2 tablespoons maple syrup
  • 3 tablespoons coconut oil, refined melted
  • 1/4 teaspoon salt


  • squash puree
  • 1 1/2 cup yogurt-your choice, preferably full-fat
  • 3/4 cup organic raw sugar
  • 1/4 cup almond butter
  • 1/4 cup arrowroot
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves


  • Lightly oil a 9-inch springform pan. Preheat the oven to 350 F.
  • In a food processor or blender, Chop pecans finely. Add crumbs, maple, oil and salt and pulse until blended. Scrape pie crust mixture into prepared pan and pat down firmly, dampen hands so it won't stick. Prebake in a 350 degree oven for 10 minutes, until dry looking. Cool on a rack.
  • To make filling, puree squash until very smooth, stopping to scrape down occasionally. Add yogurt and puree, scrape and add the almond butter, raw sugar, arrowroot and spices, then puree until smooth and well-mixed. Pour over crust and smooth top.
  • Bake for 55-60 minutes, until it doesn't jiggle when shaken gently. Let stand for at least 30 minutes to set before cutting, or chill overnight.