What To Do With Leftover Pie: Pumpkin Pie Breakfast Casserole



If you’re like my family, you probably have some leftover pie after a big holiday meal. Or maybe you don’t because Uncle Joe got up at 2am, cleared the place out, and then blamed it on Scruffy! Poor Scruffy.

The next morning, no one really has the nerve to make the first move on the leftover pie. Some might declare, “Oh I simply couldn’t imagine eating pie right now!” grasping their stomach in embarrassment. Others nod in agreement, secretly wishing they would leave the room so they could have a slice for breakfast.

After my pumpkin pie testing, I was left with a lot of pie. Eric brought a bunch to work last week (frozen, so it wouldn’t turn to mush during his commute), but I was left with almost a full pie calling my name from the fridge. Having a pie in the fridge for no reason is like listening to an annoying, loud ticking clock; it can drive a person crazy after a while! Instead of picking away at it over the course of the week, I thought it would be fun to take the leftover pie and repurpose it into another recipe.

A recipe I could rationally eat for breakfast and not feel like a crazy person…


[Click here for this delicious vegan and gluten-free pumpkin pie recipe!]

Pumpkin Pie in a brunch recipe sounds pretty crazy though, doesn’t it? I know, I know, but trust me on this one. The recipe didn’t turn out super sweet or overpowering for a morning meal. Because I didn’t make my pie filling super sweet, it actually works really well in a baked oatmeal recipe. It’s fluffy and super creamy thanks to the pumpkin filling interspersed throughout. My favourite part is getting a big hunk of pie and crust in the same gooey bite. It’s heaven! And it’s why this makes the perfect holiday brunch recipe.

Here’s how to turn your leftover pie into a brunch recipe your whole family can enjoy….might I say, it’s really easy as pie.

Grab your leftover pie and chop it up to make about two and a half cups. Your family will probably wonder if you’ve gone crazy, but just ignore them! They will see the light soon.


Bite-sized pie is fun…real fun.


I had a feeling that this would be a killer holiday brunch recipe and a great way to use up pie. Bonus points for you if you use my Vegan Pumpkin Pie with a Sweet and Salty Pecan Crust as that’s the version I used. I can hardly contain myself around it. The pecan crust was to die for in this breakfast casserole. Of course, you could use any flavour of pie you want. Apple pie would be really good too!

I mixed up my oatmeal ingredients: rolled oats, almond milk, ground flax, vanilla, spices, maple syrup, and baking powder. Just basic oatmeal stuff!


and then I stirred in my chopped pumpkin pie to make it all chunky and wonderful…


I spread it into a greased casserole dish and then crumbled a bit of pie on top for a “streusel”.


Bake for 30 mins. at 375F.

And just like that, you have a drool-worthy pumpkin pie breakfast casserole to share with the entire family!


Or hide it from your family. Yes, you might want to hide it.



I won’t tell you how crazy good this was. Or even how good it was the next morning eaten cold. Or how good this was as a post-run snack.


I just had a cool idea for this recipe…it would probably be good if you stirred in some leftover canned pumpkin right into the oats before baking! *dies* why did I not think of this earlier? I have pumpkin to use up too. If you are going to stir in some canned pumpkin I would add about half a cup and then adjust the sweetness as desired since the pumpkin will make it a bit less sweet. Please let me know if you try that out!

By the way, I’ve created a page just for my vegan Thanksgiving recipesyou can check it out here. Have a happy, safe, and delicious Thanksgiving to my American readers!

Be sure to check back this week…I have some surprises up my sleeve!

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, and Google+

Previous Posts

{ 115 comments… read them below or add one }

Amanda November 23, 2011

This is genius, Angela. I love that you’ve managed to incorporate pie into a healthy breakfast casserole.

And that conversation about not being able to eat pie the morning after Thanksgiving? Yep, that’s totally my family. My mom and I end up just taking bites throughout the day, since small bites obviously don’t count. ;)


Morgan @ Life After Bagels November 23, 2011

do we think this would work with apple pie :)


Angela (Oh She Glows) November 23, 2011

Yup :)


The Healthy Hipster November 23, 2011

What a brilliant idea, Angela. I love the way you embrace next-day sweets rather than obsessing over them and feeling “guilty.” Just eat wholesome treats for breakfast! Divine!


lauren@spicedplate November 23, 2011

I’m going to have to make extra pumpkin pie so I can try this! It looks delicious!


Shannon November 23, 2011

Brilliant as always. I feel my oatmeal always contains everything except the kitchen sink.
I’m already starting to feel pumpkined out. I didn’t think it was possible?!


Laura @ Sprint 2 the Table November 23, 2011

I am literally reading this while eating pumpkin baked oatmeal, wishing I had some pie to crumble over it. I have to wait until tomorrow for pie… but you can bet this will be happening Friday morning with more pumpkin baked oats! :)


Gina @ Running to the Kitchen November 23, 2011

I’m definitely doing this with apple pie! Not a huge pumpkin pie fan (but love pumpkin everything else, go figure) but I bet apple pie would be just as good :)


Lauren @ What Lauren Likes November 23, 2011

What a cool idea! I would love love to try this….if there is any leftover pie…which is never around my family! Haha :)


Carolyn @ HealthKitten.com November 23, 2011

Me too, Lauren! There is never any pie left after one of my family’s gatherings! :)


Mary November 23, 2011

Delicious! Now how to incorporate pie into a lunch dish to eat it all day long?


Alayna @ Thyme Bombe November 23, 2011

What an incredible idea! I see no problem in having desserts for breakfast every now and again, no worse than a donut right?


Jen @ keepitsimplefoods.com November 23, 2011

Yum! Brilliant way to use those leftovers!


Angela @ Eat Spin Run Repeat November 23, 2011

So now I really do need to make all 3 of the pies you posted the other day because I have to make the casserole too!! Today is another one of those “I need breakfast round 2″ sort of days. I’m bookmarking this one Ange!


Meredith November 23, 2011

YUM! This sounds delicious as I too have been a little obsessed with pumpkin this year! Can’t wait to try this over the weekend with the leftovers!


Hilliary @Happily Ever Healthy November 23, 2011

This looks delicious! Great way to use up leftover pie! I hope you are having a wonderful week!


Cait's Plate November 23, 2011

Genius! I love these ideas :) Who says you can’t have pie for breakfast!?


kathleen @ the daily crumb November 23, 2011

this is genius! although i would not hesitate to just go straight for the pie for breakfast, this would make me feel a little more healthy :)


Sara Grambusch November 23, 2011

What a great idea! I think I’d mash up some sweet potatoes at the bottom to give it another layer :)


Jamie @ Don't Forget The Cinnamon November 23, 2011

Genius. Seriously. I may have to hide a few slices of pie tomorrow for this purpose…


Lindsay L November 23, 2011

Hi Angela!

I just wanted to take an opportunity to say that I love your blog! I use lots of your recipes in my own (hyveehealthstateofmind.wordpress.com) – I am a dietitian at a midwest based grocery store (don’t worry, I always link back to you). Thanks for all the great recipes!!!


AGS November 23, 2011

Fortunately, I have no problems eating pie the next day for breakfast. But I prefer apple in the morning. . . ;)


Ali November 23, 2011

Fiber from the oatmeal helping to slow down the sugar spike- genius! I think I would prefer that over the pie. ;)


Lys November 23, 2011

I wish I had pie now to make this! Unfortunately my family loves pumpkin pie so much there’s hardly any leftovers. Of course I could bake an extra one just for this purpose… :)


Andrea November 23, 2011

This is seriously genius. YOU are seriously genius!


Andrea November 24, 2011

Angela, I was really wanting to make your recipe for vegan gravy to take to my family Thanksgiving dinner this weekend, and was wondering, is there anything I can sub for the tamari? Thanks in advance!


Emily November 24, 2011

Any type of soy sauce should work! Shoyu, liquid aminos, whatever you’ve got.


Andrea November 25, 2011

Thank you Emily!


Angela@veggievinyasa.com November 23, 2011

I’m eating a boring bowl of oatmeal right now wishing for some pumpking pie pieces in it!


Danielle November 23, 2011

What a great idea! I’ll have to make two pies next time to make sure there is something left over for breakfast.


Ashley November 23, 2011

I always think of last minute things I should have done when I’m posting the recipe! I just love those pretty white plates. And the casserole…no words.


Kaila @healthyhelperblog! November 23, 2011

confession: my family and I eat pie for breakfast the day after thanksgiving EVERY year….SO GOOD. but this is such a cool new way to mix it up and get our pie fix!


Angela (Oh She Glows) November 23, 2011

haha I love that!


Ella, RD November 23, 2011

Two words: PURE. GENIUS.


Cat @Breakfast to Bed November 23, 2011

Great idea! I melt mine down and make it into a custard for pumpkin bread pudding! I love the oats!!!


VeggieGirl November 23, 2011

what is this thing called ‘leftover’ pumpkin pie LOL ;) I’ve never seen it!


Claire @ Live and Love to Eat November 23, 2011

I’m going to make this with some pumpkin cookies that are too dry for my taste!


Alicia @beingLA November 23, 2011

Wow, that looks incredible! I don’t even want to eat my pumpkin pie…I think I may just bake it, let it cool, and then chop it up to make this casserole! Happy Thanksgiving :)


Angela (Oh She Glows) November 23, 2011

that would definitely be a good idea!


hannah alehandra November 23, 2011

I love the crumbly streusel topping idea! Yum. What a resoureful way to use up leftover pie hehe! Love from England.xo http://hannahalehandra.blogspot.com/


Chloe November 23, 2011

Absolutely genius!!!


estrojen November 23, 2011

wow…I was just discussing what to do with leftover pumpkin pie and then I saw this!!! (mouth watering) Thank you!!! I will definatly try this!!


Stacy @ Say It With Sprinkles November 23, 2011

I love pumpkin oats, but they sounds even better with chunks of pie crust!


Char @ www.charskitchen.ca November 23, 2011

I have to admit: when I saw the title I was thinking it might be a really heavy, sugar-y casserole, but I kept reading anyway. Now…now I wish I had some pumpkin pie to make this!! I LOVE baked oatmeal, and this is a great idea!! I may have to make pumpkin pie sometime soon just for this :D and also because I’m DYING to try your pecan crust!


Sarah with Veggie Kids November 23, 2011

Oh, yeah! Pumpkin pie anytime is great but I love this idea for breakfast so it seems like you’re not really being bad!


Christina November 23, 2011

This is brilliant!!

“I was left with almost a full pie calling my name from the fridge. Having a pie in the fridge for no reason is like listening to an annoying, loud ticking clock; it can drive a person crazy after a while! Instead of picking away at it over the course of the week”

That is exactly what happens to me! Now I have a way to use it up :D


Rachel @ Eat, Learn, Discover! November 23, 2011

Um, this is BEYOND brilliant! I can eat pumpkin pie any time… that is if the rest of my family doesn’t get to it first!


Page 1 of 3123»

Leave a Comment

Previous post:

Next post: