Pumpkin Pie Oatmeal

Creamy Pumpkin Pie Oatmeal topped with brown sugar, cinnamon and pecans for an easy breakfast to enjoy as you start your day. 

Pumpkin Pie Oatmeal | www.motherthyme.com

I am one of those cooks that often throw things together to create a meal when I am not developing a recipe for MT.  Once I try it and it comes out amazing, I kick myself that I didn’t write down the ingredients.  That is how the recipe for this Pumpkin Pie Oatmeal began.  

I had a stash of pumpkin puree leftover in the refrigerator from my No-Bake Pumpkin Cheesecake that I wanted to use up.  One morning I started throwing things together to make Pumpkin Pie Oatmeal for breakfast for the kids and I.  I sprinkled it with brown sugar, a dash of cinnamon and placed it in the broiler for a couple minutes to get a nice golden caramelized crust.  From the first bite, I was in love with this recipe.  I quickly wrote down what I used and new I needed to go back and make this again with proper measurements.  I played with it a few times to come up with this incredible recipe for Pumpkin Pie Oatmeal.  It is creamy and delicious, perfect for any pumpkin lover.  You can even make a large batch and put it in containers to have some go to heat and serve breakfasts for those busy mornings. 

I would totally eat this for dessert too with a dollop of ice cream on top.  I haven’t tried that yet, but I think I might. 

With Thanksgiving just around the corner, this would be an easy Thanksgiving morning breakfast to enjoy while watching the parade and getting ready for your Thanksgiving feast. 

Pumpkin Pie Oatmeal | www.motherthyme.com

What you need
Pumpkin puree
Vanilla extract
Ground ginger
Brown Sugar
Old-fashioned rolled oats
Chopped pecans (optional)

Pumpkin Pie Oatmeal | www.motherthyme.com

Pumpkin Pie Oatmeal
Prep time
Cook time
Total time
Serves: 4 servings
  • 1¾ cup milk
  • ½ cup pumpkin puree
  • 2 tablespoons light brown sugar
  • 1 tablespoon white sugar
  • 1½ teaspoons cinnamon
  • ¼ teaspoon ground ginger
  • Pinch of nutmeg
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1½ cup old-fashioned rolled oats
Topping (optional)
  • 3 tablespoons light brown sugar
  • Pinch of cinnamon
  • 1 tablespoon chopped pecans (optional)
  1. In a large saucepan mix milk, pumpkin puree, sugars, cinnamon, ginger, nutmeg, vanilla extract and salt and bring to a boil over medium heat.
  2. Stir in rolled oats and stir for about 2-3 minutes.
  3. Reduce heat to a simmer and continue to cook for about 3 minutes.
  4. Remove from heat and cover for 2 minutes.
  5. Serve warm.
  1. Heat oven to broiler setting.
  2. Place oatmeal in individual oven safe ramekins. Sprinkle with brown sugar and cinnamon.
  3. Place ramekins on a baking sheet and place under the broiler for about 1-3 minutes until topping is caramelized.
  4. Sprinkle with pecans and serve.


  1. Katherine says

    How would you make this a grab and go breakfast? Would you just mix everything together and heat it later, or heat it all, put it in individual portions and then reheat it the morning of?

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