Grain Free Pumpkin Pie Breakfast Recipe

This recipe is very simple to make & it’s good for you. Pumpkin is loaded with vitamins and the protein in this recipe helps keep your blood sugar balanced, which is definitely a bonus first thing in the morning.

I must admit that I set out to make a dessert when I developed this recipe. I wanted something low in sugar, but with a great pumpkin flavor. The good news is that this recipe can double as a breakfast or a dessert because it is both delicious & high in protein. And it’s grain free!


  1. 1/2 cup organic pumpkin puree (not pie filling)
  2. 1/4 cup honey
  3. 1/2 cup almond butter
  4. 1/2 cup almond meal
  5. 2 eggs
  6. 2 teaspoons pumpkin pie spice
  7. 1 teaspoon vanilla extract
  8. 1/4 teaspoon sea salt
  9. 1/2 teaspoon baking soda


  1. Preheat oven to 350 F. Grease an 8×8 square dish for bars or an 8 inch diameter pie dish for dessert slices generously with coconut oil.
  2. Mix pumpkin puree, honey & almond butter until smooth. Beat eggs & add with remaining ingredients. Mix until smooth.
  3. Bake at 350 for 20-25 minutes or until edges are golden & center is firm.
  4. Cool completely and serve. You can experiment with toppings, like pumpkin seeds or whipped coconut cream (I like this recipe.)



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About The Author

Dr. Jolene Brighten

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Dr. Jolene Brighten is a licensed Functional Medicine Naturopathic Doctor, best selling author, speaker, and mother. Dr. Brighten specializes in women’s health, from fertility to postpartum care, adrenal and thyroid support, autoimmune conditions, and digestive disorders. In her patient centered practice, Dr. Brighten thrives on navigating the space between conventional and alternative medicine, all while working with patients to help them achieve optimum balance, health, and happiness.