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Pumpkin Pie Breakfast Casserole


This Pumpkin Pie Breakfast Casserole starts with cinnamon rolls topped with toned down pumpkin pie filling. Finally it’s drizzled in a cinnamon roll icing before serving! This simple recipe can be made into an overnight breakfast casserole too!

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Pumpkin Pie Breakfast Casserole


Pumpkin Pie Breakfast Casserole
Pumpkin Pie Breakfast Casserole
Pumpkin Pie Breakfast Casserole

I have been making this Pumpkin Pie Breakfast Casserole for 3 years now.

Every Autumn I whip it up and share it with family and friends.

And yet, here we are three years later and it’s just finally going up on the website!



Pumpkin Pie Breakfast Casserole




Truth be told, I’m not a huge pumpkin fan.

All the spices in Pumpkin Pie are a bit overwhelming to me and so I heavily depend upon all of my friends and family to provide feedback.

For three years now, this Pumpkin Pie Breakfast Casserole has come back with positive reviews.



Pumpkin Pie Breakfast Casserole



The pumpkin aspect is not overwhelming, which I love.

I especially love who easy this recipe is to whip together!

There is nothing complicated about this casserole and because it’s so straight forward, it’s pretty difficult to mess up.



Pumpkin Pie Breakfast Casserole



When Autumn rolls around you will not find me falling all over myself for Pumpkin flavored everything.

Instead, you’ll find me gushing at how beautiful the landscape is with the various shades of Autumn all around me.

You’ll find me wearing scarves, cute coats and my flip flops as I run my errands.



Pumpkin Pie Breakfast Casserole



Flip Flops are one of my most valuable possessions I own.

I wear flip flops as long as I can possibly get away with them and ONLY switch them out where there is enough snow on the ground for my toes to get covered when walking.

Then, and only then, will I switch them out for boots.



Pumpkin Pie Breakfast Casserole



However if by some magical stroke of luck there is a warm snap, with less than an inch of snow or slush on the ground, my flip flops come back out.

You’ll also see me sipping hot chocolate, jumping on crunchy leaves and cuddled in a warm cozy blanket with a child on my lap.

Autumn is my favorite season and it has nothing to do with pumpkin flavored foods.



Pumpkin Pie Breakfast Casserole



Despite my neutrality to pumpkin flavored items, I know that everyone else loves it.

And so every year I do my best to come up with one or two pumpkin recipes that I thought were pretty good, and everyone else thought was great.

This easy Pumpkin Pie Breakfast Casserole isn’t just easy to whip up, it’s also a great make ahead casserole.



Pumpkin Pie Breakfast Casserole



Feel free to whip this up the night before, tuck it away in your fridge overnight and then bake it the next day.

I am not a morning person and so anything I can do the night before to make my morning easier, is a win in my book!

This Pumpkin Pie Breakfast Casserole starts off with two rolls of refrigerator cinnamon rolls.



Pumpkin Pie Breakfast Casserole



Then I whip up my Pumpkin Pie French Toast batter and pour that on top.

Bake it all together and just before serving, drizzle the icing that came with the cinnamon rolls over the entire casserole.

Don’t forget to be generous with the icing as no one likes a scrooge.



Pumpkin Pie Breakfast Casserole



Seriously, how easy is that?

It’s easy, it’s not expensive and it will feed a crowd.

This Pumpkin Pie Breakfast Casserole is a great Breakfast, Brunch or party casserole.



Pumpkin Pie Breakfast Casserole



Baby showers, Bridal showers and Birthday brunches are all ideal locations to serve this casserole.

And of course, we can’t forget your very own Sunday Brunch too!

If you love pumpkin and simple recipes, I hope you’ll give this easy Pumpkin Pie Breakfast Casserole a try!


Yield: 12 Servings

Pumpkin Pie Breakfast Casserole


  • 2 packages of Cinnamon Rolls in a tube, with frosting.
  • 3 eggs
  • 1/2 cup heavy whipping cream
  • 1 cup canned pumpkin puree
  • 1 tsp pumpkin pie spice


Preheat oven to 350*F
Open both packages of cinnamon rolls and lay out individual cinnamon rolls on a cutting board. Set icing containers aside for later.
Quarter slice each cinnamon roll.
Spray a 9x13 casserole dish with cooking spray.
Place quartered cinnamon rolls into casserole dish.
In a bowl beat eggs, heavy whipping cream, pumpkin puree and pumpkin pie spice.
Pour mixture over cinnamon rolls.
Bake for 35 minutes or until cooked through.
Remove from oven and let sit for 5 minutes.
Remove lids from each icing container and warm in microwave for 15 seconds.
Drizzle icing over casserole and serve.


This casserole can be made the night before. Create recipe as described but do not cook it. Cover with plastic wrap and place in the fridge. When ready to bake, preheat oven, remove plastic wrap and bake.


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