Description
A warm and hearty breakfast dish combining pumpkin puree with flaky biscuits. Perfect for fall mornings.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (16.3 oz) refrigerated biscuits (8 count)
- 1/2 cup milk
- 1/4 cup maple syrup
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large bowl, whisk together pumpkin puree, milk, maple syrup, eggs, pumpkin pie spice, vanilla, and salt until smooth.
- Cut each biscuit into quarters. Stir biscuit pieces into the pumpkin mixture.
- Pour mixture into prepared dish. Spread evenly.
- Bake for 25-30 minutes until golden brown and set in the center.
- Let cool for 5 minutes before serving.
Notes
- Use buttermilk biscuits for extra fluffiness.
- Add chopped pecans or raisins for texture.
- Serve warm with extra maple syrup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/8 of dish)
- Calories: 220
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 50 mg