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: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 4 servings


  • 1 3/4 cup milk
  • 1/2 cup pumpkin puree
  • 2 tablespoons light brown sugar
  • 1 tablespoon white sugar
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch of nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 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.

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  1. 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?

  2. Just made for breakfast. Super easy and very yummy. Didn’t add the last step but did add toasted pecans. Will definitely make again. Next time going to use Agave instead of the sugars perhaps even agave maple syrup….

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