Pumpkin Pie Breakfast Bars


Would you like to eat pumpkin pie for breakfast? But you feel too guilty about eating all that sugar? Do you need more protein in your diet? If you answered yes to these questions, I have the perfect breakfast for you! This recipe was shared with me by an old friend, who is also my pet’s veterinarian. He created this recipe for his health conscious daughter. I loved this recipe, because I do like to eat healthy, but I do not like to go out of my way to obtain healthy ingredients that are only available in health food stores. This is a super simple recipe that is great for a quick fall breakfast with an piece of toast, English muffin, or biscuit.

Pumpkin Pie Breakfast Bars  Breakfast

Pumpkin Pie Breakfast Bars

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Pumpkin Pie Breakfast Bars  BreakfastLoading...


1 pie pumpkin
6 eggs
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
Or substitute the above spices with 2 teaspoons pumpkin pie spice
1/4 cup apple cider, or apple juice


Preheat oven to 350 degrees. Cut pumpkin in half, and clean out seeds and stringy part of pumpkin. Sprinkle with a little kosher salt and drizzle with olive oil. Place, cut side down on a roasting pan, and roast pumpkin until very tender, about 30-40 minutes.

When pumpkin is very tender, remove from oven and let cool. When it has cooled, scrap pumpkin from its skin and add to a large bowl. Mash up the pumpkin. Add eggs, pumpkin pie spice, and cider. Mix well. Pour into and un-greased 9 x 13 baking dish. Bake at 350 degrees for 20 - 30 minutes, or until pumpkin is set in the middle.

Best served chilled.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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  17 Responses to “Pumpkin Pie Breakfast Bars”

  1. ann — November 1, 2009 @ 11:45 am

    Oh my that sounds good. I’ve never tried roasting my own pumpkin I’ve always just used the can stuff. I’ll have to give this a try.
    .-= ann´s last blog, A Halloween horror story =-.

  2. janet — November 1, 2009 @ 11:45 am

    I love all things pumpkin and those look simple and yummy! Thanks for sharing the recipe.
    .-= janet´s last blog, Love Notes Left Behind =-.

  3. [email protected]'s Recipes — November 1, 2009 @ 2:47 pm

    A pie for the breakfast! HA! I want that too.
    .-= [email protected]’s Recipes´s last blog, Lunjiao Yeasted White Sugar Cake / 伦教白糖糕 =-.

  4. Natasha - 5 Star Foodie — November 2, 2009 @ 10:34 am

    What a great idea! I would love these pumpkin pie bars for my breakfast! Perfect!
    .-= Natasha – 5 Star Foodie´s last blog, 5 Star Makeover: Macaroni & Cheese Roundup =-.

  5. Juliana — November 3, 2009 @ 5:31 pm

    Oh! This pumpkin bar looks yummie, I think I can have them any time 🙂

  6. Katherine — September 11, 2010 @ 7:31 pm

    Do these have a good taste to them, close to real pumpkin pie? Or are they a bit bland?

    • Angie — September 11, 2010 @ 8:13 pm

      It’s not rich and creamy like a pie, because there is no milk, so the texture is a little different, and not as sweet either. But you use the same spices, so it is tasty. I’ve also done this with can pumpkin. The canned is a little more bland. Roasting the pumpkin adds a little more flavor and sweetness too.

  7. Selena — October 4, 2010 @ 8:16 pm

    How much canned pumpkin would you use instead if you did not roast your own. I would love to try this!

    • Angie — October 5, 2010 @ 7:11 am

      2 cans should be about the same amount.

      • Selena — October 5, 2010 @ 11:46 am

        Thank you!

  8. Shannon — April 27, 2011 @ 10:45 pm

    This looks so good! I’m a total recipe junkie, but now that my son has been diagnosed as gluten-intolerant, it’s changing how I look at recipes. But this looks really good and it’s gluten free. Thank you!

  9. Krystal — October 28, 2012 @ 12:57 pm

    If I wanted to use these for my snack what would be the portion size? Also how big do we cut them?

    Thank u!!!

  10. Jenny — November 11, 2012 @ 7:42 am

    Is that 2 -15 oz cans?

  11. crystal — March 20, 2013 @ 7:32 pm

    if you dont have a pie pumpkin available how much of the canned pure pumpkin would i need to use?

    • Angie McGowan — September 16, 2013 @ 10:36 am

      yes, 2 – 15 oz cans should work

  12. Rosie — September 29, 2013 @ 11:19 am

    So… In my infinite wisdom, I substituted coconut milk for the apple cider. (Need to use what’s on hand) While it tastes more pie-like, it is also more bland (and it needs sweetness!). I will have to try this again with apple cider or at least an added sweetener. But I topped a bar with grade b maple syrup and it tastes much better. 🙂

    Thanks for the recipe!

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