Pumpkin Pie Breakfast Bake

5 from 12 votes

This recipe can is best served warm. Either serve right out of the oven, or refrigerate up to 24 hours before serving, reheat in a low temperature oven until warmed through, and top with icing and whipped cream.

Prep Time20

Cook Time40

Total Time1

Course: Baking

Servings:

Calories: 320kcal

Author: Sally Humeniuk

Ingredients

2 17.5 oz. cans refrigerator cinnamon rolls
4 eggs, large
1 cup canned pumpkin, (unsweetened. Should be just pumpkin)
1 teaspoon pumpkin pie spice
⅓ cup packed brown sugar
1 5 oz. can evaporated milk, (or ½ cup any milk)
⅓ cup crystallized ginger, chopped (optional)
½ 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

For Homemade pumpkin pie spice if you can't find pre-made-

2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves

For An Easy Classic Glaze Recipe:

For this recipe, I like to offer extra icing which means the icing packets that come with refrigerator cinnamon rolls may not be enough.
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.

Instructions

Pre-heat oven to 375F degrees.
Unroll 2-17.5 ounce cans 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 4 eggs, 1 cup pumpkin, 1 teaspoon pumpkin pie spice, ⅓ cup brown sugar, 5 ounces evaporated milk and ⅓ cup ginger until well blended. Pour evenly over cut rolls in dish. Sprinkle ½ cup 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 16 ounces 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. Store at room temperature without the glaze or whipped cream for up to a day before serving.

To reheat-

Warm in a preheated (300°F) oven for about 10-12 minutes before serving.

Notes

Icing- For this recipe, I like to offer extra icing which means the icing packets that come with refrigerator cinnamon rolls is not enough. See above for an easy icing recipe.
Pumpkin Pie Spice-If you don't have pumpkin pie spice on hand, I've included a recipe above to make your own.
Additional tips for adding pumpkin pie spice- 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.

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