What To Do With Leftover Pie: Pumpkin Pie Breakfast Casserole

by Angela (Oh She Glows) on November 23, 2011


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.



Pumpkin Pie Holiday Breakfast Casserole

This is such a fun holiday breakfast that could become a tradition each year! You’d think it would be crazy sweet, but it’s really not. The pumpkin pie is quite spread out so it doesn’t overwhelm, but it’s present enough to taste like you are eating pumpkin pie in breakfast form. Serve with a drizzle of maple syrup and almond milk or some whipped coconut cream to garnish.

Yield: 6 servings


  • 2 cups rolled oats
  • 3 tbsp ground flax (or chia seeds)
  • 1.5 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp kosher salt
  • 1/2 tsp baking powder
  • 2 cups almond milk (or other non-dairy milk)
  • 2 tsp pure vanilla extract
  • 1/4 cup maple syrup, or to taste
  • 2.5 cups leftover chopped pumpkin pie (or other flavour) approx 3-4 slices, divided


1. Preheat oven to 375F. Chop 3-4 slices of leftover pie to make 2.5 cups of chopped pie.

2. In a large bowl, mix together the dry ingredients. Now add the wet ingredients and stir well. Adjust sweetener to taste. Fold in 2 cups chopped pie gently. Crumble remaining 1/2 cup of pie on top for a “streusel”.

3. Pour into a greased casserole dish and bake at 375F for 30 minutes or so.

4. Serve with a drizzle of maple syrup and almond milk. Add a dollop of whipped coconut cream to garnish if desired.



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, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 30 comments… read them below or add one }

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Fiona November 24, 2011 at 5:11 am

I can’t believe how creative this is. Seriously – bravo! I love your blog because not only do you have appealing food and awesome photos but you are so honest and real too. I don’t comment often because there are usually so many comments already, but I just had to say that this really is super, super cool and I will definitely be trying it!


Jennifer @ Peanut Butter and Peppers November 24, 2011 at 8:06 am

What a great idea! Where did you come up with this one! Now I can make a pie today, I just didn’t know what to do with it, since it’s just my Husband and I, and we can’t eat a whole pie by ourselves, well maybe we can? I love bakes oatmeal pumpkin pie!! I need to save this recipe!


Irini November 24, 2011 at 8:28 am

you never cease to amaze! such a great idea! thank you!


LizAshlee November 24, 2011 at 8:37 am

Great idea…you are so creative!! Happy day! :)


Megan @foodiecycles November 24, 2011 at 9:18 am

OH MY- that looks so good! I hope I can snag some leftover pumpkin pie.. maybe I’ll make a single serving :) happy turkey day! gobble gobble..


kristen @ verbs and vignettes November 24, 2011 at 11:00 am

wowza. this is one of the most creative recipes i’ve ever seen! i might go buy extra pie for this; i don’t think my family would let me get my hands on my mama’s pies for oatmeal. i’ll win them over.


Allison November 24, 2011 at 12:48 pm

Thanks for the recipe edit, I did make this pie, but the crust was burnt, sides and top! The inside was delicious though, I’m scraping it out the crust as I type! I think next time I will not pre bake the crust, I don’t mind the crumbliness of it, it also gets a blast in the oven when cooked with the filling. I will also add a bit of a sweetener to the crust, I found a creamy buttery taste was missing. Can’t wait to perfect it again and keep up the great work!


Angela (Oh She Glows) November 24, 2011 at 7:21 pm

So sorry to hear that Allison! Someone let me know this morning about the discrepancy and I changed it, although I’m sure too late for many…I will be sure to triple check things from now on. I got confused because my other crust pre-bakes at 425F. I hope if you try it again it works wonderfully baking at 350F as it did for me.


Cristina November 24, 2011 at 5:18 pm

Hey Ang,

Just wanted to share that I started a 356 photo a day type blog on flickr and thought you might like to check it out.

Also, I’m curious to when yur gunna change the ‘season’ banner…..no pressure :D

PS: I’m the girl who sent the ‘Oprah-email’ :D


Cristina November 24, 2011 at 5:20 pm

duh. didn’t include the Flickr link!!


VeggieGirl November 24, 2011 at 6:13 pm

Happy vegan Thanksgiving to you! I had an amazing vegan/vegetarian potluck experience, feeling so blessed that we have so much to be thankful for in this cruelty free lifestyle :)


[email protected] November 24, 2011 at 9:41 pm

So imaginative! Fabulous idea.


Mara November 25, 2011 at 1:27 am

It’s way passed my bedtime and I’m looking at this post (probably for the 100th time, no joke) and I’d really like if you could FedEx a piece over here, pretty please, with coconut cream on top? I would like nothing more than a piece of that pumpkin pie right before I go to sleep. I can dream can’t I:-)
So, I decided to whip up the spicy butternut squash hummus and since I had extra squash, I made the butternut squash mac n cheese for the first time as well – both finger lickin’ good. Seriously! The flavours with the hummus have developed overnight and I couldn’t contain myself today. The mac n cheese could send me to rehab, so addicting! Thank you making our hearts and tummies so content (and healthy).


Crystal Limehouse November 25, 2011 at 7:31 am

Genius! We don’t have any left over pie, but we do have sweet potato casserole. Sweet potatoes, eggs, milk, brown sugar,vanilla, pecans, and oatmeal? yes.


Anne November 25, 2011 at 8:35 am

I think I will have to make a pumpkin pie just to make this for breakfast. LOL


Joy J November 25, 2011 at 11:52 am

I made your Pumpkin Pie casserole this morning and it was delicious! I added about 1/2 cup of pumpkin and just a little agave syrup. Perfect! I will definitely save this to make again next year!


Brittany November 25, 2011 at 3:13 pm

I love this idea!!


Stephanie November 28, 2011 at 6:03 pm

Oh yum! I am making this tonight. I just posted on brunch, as well…www.partydish.net. Enjoy!


Kathryn November 29, 2011 at 1:34 pm

This is funny because I’d actually have to make several extra pies for there to be enough leftovers to make this. I have a pumpkin pie problem. One year when I was about 8 my sister made it and forgot to put the sugar in…I ate it anyway. A PROBLEM, I may seek help after the new year.


Ashley November 30, 2011 at 5:06 pm

Brilliant idea!!


Kelly Duncan December 1, 2011 at 11:46 am

I was wondering why my piecrust came out very ‘rustic’ looking after prebaking it for only 10 minutes. I decided to put the foil around the crust before I put it back in the oven & it came out totally fine! Everyone thought it was delicious & as usual all were very skeptical at first. I can’t wait to try the breakfast casserole, now I have an excuse to make another pie!


Kristi December 4, 2011 at 7:49 am

Hi Angela!

Thanks for this recipe! I made your pumpkin pie yesterday and today I’m making the casserole to bring to work for a pot luck! I hope I can refrain from eating it until tomorrow!! :-) Thanks for the recipes!!


Chloe November 19, 2012 at 3:40 pm

WOW , this looks so tasty , i cant belive i have only just seen this , :) yummy , i absolutly have to try this out . B.T.W im from england and my family just loves pumpkin pie .When they are widely avaliable at this time of year , we always take the oppertunities to make new and exciting meals out of pumpkin !


beachmama November 25, 2013 at 2:37 pm

You are a genius! What a great idea, thanks so much!


Gina Glo February 10, 2014 at 11:25 pm

Love this recipe!! I’ve made it twice so far, the first with exactly the same ingredients (only omited ginger) using pumpkin pie and about 1/2 -3/4 cup pumpkin, that I had leftover from making the pie. I drizzled maple syrup on top of that because it wasn’t quite sweet enough. Then this morning I made this again using pecan pie, and I used 1/3 cup amber agave nectar instead of maple syrup, omited ginger again, and didn’t save any pie for strudel topping- I made my own instead with graham cracker crumbs (about 3/4 cup), 2-3 T. butter and 2-3 T. brown sugar (I just eye-balled everything) – so so yummy! Thanks for this awesome idea!!


Baby June November 30, 2014 at 9:07 am

I actually tried this today (old recipe, but still looks good!) and it is AWESOME! Took pictures, probably going to post it on my blog (with citations, of course). Hope you don’t mind!


Jenny November 27, 2017 at 3:20 pm

Hi, I only have quick cooking oats right now, would that work in place of rolled oats?


Angela (Oh She Glows) November 28, 2017 at 8:13 am

Hey Jenny, I’m sorry I haven’t tried this with quick cooking oats before so I can’t say for certain whether it would work. They tend to have a much softer (mushy) texture compared to rolled oats. If you try anything out please let us know how it goes!


BJW October 19, 2018 at 11:58 am

This looks delicious and I want to try it! Do you know if it freezes well?


Angela (Oh She Glows) October 22, 2018 at 9:45 am

Hm…I haven’t tried it myself so I can’t say for sure, but I can’t see why not? You may find the texture changes slightly after the pumpkin pie filling thaws. I’d love to hear how it goes if you try it out. :)


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