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Pumpkin Breakfast Pie

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.