Pumpkin Pie Breakfast Casserole Recipes

PUMPKIN BREAKFAST CASSEROLE

Steps:

• Spray a 9x13-inch baking dish with cooking spray, and place the bread cubes into the dish. In a bowl, mix together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, vanilla extract, salt, eggs, milk, evaporated milk, and pecans. Pour the pumpkin mixture over the bread cubes. Cover the dish with plastic wrap, and refrigerate overnight.
• The next day, preheat oven to 350 degrees F (175 degrees C). Uncover and bake the casserole until the pumpkin mixture is set and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

PUMPKIN PIE BREAKFAST CASSEROLE

Steps:

• 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.

PUMPKIN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish.
• Bake at 350 degrees F (175 degrees C) for 1 hour.