Pumpkin Pie Breakfast Bake
This recipe can replace any breakfast pastry or be served as dessert after dinner. Even better when made a day ahead, just reheat and top with icing and ginger-spiked whipped cream.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
- 2 large cans 17.5 oz refrigerator cinnamon rolls (Immaculate Baking is the best!)
- 1 cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- 4 eggs
- 1/3 cup packed brown sugar
- 1 can 5 oz. evaporated milk (or 1/2 cup almond milk)
- 1/3 cup crystallized ginger chopped (optional)
- 1/2 cup coarsely chopped pecans more, if desired
- 16 oz. whipping cream
- Vanilla and sugar to taste, for beating into whipped cream
- Additional crystallized ginger for grating over top of whipped cream
- A few cook's notes for you:
- I don't have pumpkin pie spice on hand so I make my own. The following makes more than you need for this recipe. Just mix:
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- A note about the icing: For this recipe I like to offer extra icing which means the icing packets that come with refrigerator cinnamon rolls is not enough. This is an easy classic glaze recipe:
- 2 cups confectioners sugar
- 2 Tablespoons butter softened
- 1 teaspoon vanilla
- 1 Tablespoon milk
- Mix the sugar butter and vanilla together. Add about half the milk and stir until a creamy glaze starts to form. Then add a drop at a time of more milk until desired thickness is reached. If glaze starts to form a crust, just stir again before pouring.
- Additional tips about adding even more pumpkin spice flavor: I added just a bit of extra pumpkin pie spice into the glaze and it was delicious. But you can overdo the spice... I have also added some pumpkin pie spice to the whipped cream and we felt that took away from the simple creaminess of the whipped cream. When I made the recipe a second time and left out the spice from the whipped cream it was perfection.
Pre-heat oven to 375F degrees.
Unroll cinnamon rolls on baking parchment. Reserve icing packs for later. Separate into 10 rolls. Cut each roll into 8 pieces; place in lightly buttered 13x9-inch (3 quart) glass or ceramic baking dish.
In a medium bowl, beat eggs, 1 cup pumpkin, 1 teaspoon pumpkin pie spice, brown sugar, evaporated milk and ginger until well blended. Pour evenly over cut rolls in dish. Sprinkle pecans over top.
Bake uncovered 30 minutes. After 30 minutes, cover baking dish with foil and bake covered 10 minutes longer (this prevents the top from over-browning but allows the bottom to continue to bake).
Remove from oven to cooling rack. Uncover; cool slightly, about 10 minutes. Meanwhile, whip your cream with vanilla and sugar, to taste.
Cut into individual servings and drizzle glaze over top (if making your own glaze, pour glaze into plastic sandwich bag, cut small hole in corner and squeeze over individual pieces).
Serve with dollop of whipped cream topped with grated crystallized ginger.
This recipe can be made a day ahead. In fact, it is at its peak about 8 hours after baking. Store at room temperature for up to 3 days, covered.
Additional serving ideas: To give your guests options for how they'd like their "pie", cut individual pieces and serve with icing, whipped cream and extra crystallized ginger on the side so they can add what they'd like.
To reheat, warm in a preheated (275F) oven for about 10-12 minutes before serving.