Pecan Pumpkin Breakfast Bake

Pecan Pumpkin Breakfast Bake
This breakfast bake tastes like a crustless pumpkin pie. Creamy, with all the warm spices. Filled with good for you ingredients, without any refined sugar or gluten.
Servings 4 servings
Cook Time 35 minutes


  • 1 1/2 cups pumpkin puree
  • 2 eggs
  • 2 tbsp coconut flour
  • 2/3 cup coconut milk
  • 3 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1 large apple peeled and shredded
  • 1/2 cup chopped pecans


1. In a mixing bowl, whisk together the pumpkin, eggs and coconut milk until smooth. Add in the coconut flour, maple syrup, and spices. Mix until well combined. Fold in the apple.

2. Place the mixture in a small baking dish, (8×8) and bake for 35-40. It will be done when the middle no longer jiggles.

3. Let it rest for 10 minutes. Serve with additional maple syrup, or with a side of yogurt.

Recipe Note 

  • You can sub the nutmeg and ginger for 1/2 tsp all-spice.
  • Store this recipe in the fridge for 1 week. It’s great reheated.

Ashley Tanner

Ashley is a healthy food advocate and soon-to-be holistic nutrition coach. She's passionate about healthy eating and balanced nutrition. She was diagnosed with Celiacs disease two years ago and loves to create easy and delicious gluten-free recipes that you can find on her blog.

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