Have you ever had a recipe call for just a partial can of pumpkin purée? And then you’re like, “well, what am I going to do with the rest of this??” Instead of searching for a recipe that calls for the exact amount of pumpkin purée that you have leftover, I like to add a little to my morning oats. You can add a spoonful or two to a bowl of hot oats (with cinnamon and brown sugar) or you can make up some of these Pumpkin Pie Overnight Oats. These overnight oats are also a great way to get that fall flavor if you live in a region where it’s still quite warm this time of year. 🤪
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Make One or More!
The recipe listed below is for a single serving of overnight oats, but you can make up to four at a time. The overnight oats will stay good in your fridge for 4-5 days, so make as many or as few as you want or need. To adjust the ingredients below to make more servings at once, simply change the number in the “servings” box and the rest of the ingredients will auto adjust.
Do You Eat Overnight Oats Hot or Cold?
You can eat these pumpkin pie overnight oats either hot or cold. As the oats soak they absorb liquid and soften just like they do when cooked. So the overnight oats are ready to eat after soaking for about eight hours, or you can pop them in the microwave for about a minute or so to warm through. They’re great both ways!
Adjust the Sweetness
If you’ve been following this blog for a while, you know that I don’t like things that are too sweet, so the amount of brown sugar listed in the recipe below sweetens the oats just slightly. If you want a more dessert-like sweetness, I suggest adding more brown sugar to your liking. The sugar does not need to be added in the beginning, so you can start with the ½ Tbsp listed below and add more just before eating to make it the sweetness that you desire.
Other Add-ins
You can have some fun with these overnight oats and add in some more fun ingredients if you have them on hand. I think a few raisins would be pretty awesome, as would some pepitas (shelled pumpkin seeds). A splash of vanilla extract can also make these overnight oats taste a little more creamy.
Make Them Vegan or Dairy Free
The best thing about overnight oats is that they work just as well with non-dairy milk as they do with dairy milk, so use your favorite almond, soy, coconut, cashew, or other non-dairy milk in place of the milk listed in the recipe below.
Can I Use Quick Oats or Steel Cut Oats?
You can make this with quick oats, but I find old-fashioned rolled oats to give the best results because they have a thicker, chewier texture. Quick oats will have a softer, mushier texture after soaking. Steel cut oats require a lot more liquid and a much longer soaking time to soften, so I don’t recommend them for this recipe.
Pumpkin Pie Overnight Oats
Servings 1 bowlIngredients
- 1/3 cup old-fashioned rolled oats ($0.44)
- 1/2 tsp pumpkin pie spice ($0.05)
- 1 Tbsp chopped pecans ($0.13)
- 1/8 tsp salt ($0.01)
- 1/4 cup pumpkin purée ($0.12)
- 1/2 Tbsp brown sugar ($0.02)
- 1/2 cup milk* ($0.18)
Instructions
- Add the rolled oats (uncooked), pumpkin pie spice, salt, and chopped pecans to a jar or other resealable container. Top with the pumpkin purée, brown sugar, and milk. Close the container and refrigerate overnight or up to five days.
- Before eating, stir the contents of the jar until evenly combined. Enjoy cold or microwave until warmed through.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!See how to make your own Homemade Pumpkin Pie Spice here!
How to Make Pumpkin Pie Overnight Oats – Step by Step Photos
Add 1/3 cup old-fashioned rolled oats to a jar or another resealable container, along with 1/2 tsp pumpkin pie spice, 1/8 tsp salt, and 1 Tbsp chopped pecans.
Add 1/4 cup pumpkin purée and 1/2 Tbsp of brown sugar to the jar.
Add 1/2 cup of milk of your choice to the jar (I used whole milk).
Close the container and refrigerate at least 8 hours, or up to five days. When you’re ready to eat, stir up the contents of the container until everything is well mixed.
Enjoy the pumpkin pie overnight oats cold straight out of the jar, or microwave until warmed through!
This recipe is a gem! Made as directed the first time–delicious! The second time I followed another reviewer and doubled the spice and the brown sugar and loved these oats even more. For anyone making these, try it as written it really is fantastic as is. For those wanting a bit extra spice go with Susan and myself!
I made this today and it was really good! Not cloyingly sweet like some overnight oats and had really good flavor. Budget Bytes has been a wonderful find for me, as this is the fourth recipe I’ve tried and that has gone into regular rotation at my house. Thanks, Beth!
So delicious. I thought the amount of pumpkin pie spice would be a lot, but it was perfect. Thank you!
I like to make this on Sunday so that I have an easy breakfast for myself and our kids for the week. I multiply it by twelve (we’re a family of six) and that pretty much uses up one of those whole large cans of pumpkin…one large can is 3.5 cups, but I just use a whole can anyway. I also double the spices and brown sugar for the amount of servings I’m making, and it comes out perfect for our tastes every time😊
The first time I made this recipe I followed exactly, but I found it a bit bland for my taste. Last night I made it again, but this time I doubled both the pumpkin pie spice and brown sugar. Now it’s perfect for me! Thanks.
Yum! :) I prepped like four of these to have throughout the week. I love how portable it is. So… it really tastes like a deconstructed pumpkin muffin, but sooo much healthier. 5 stars because it’s tasty, healthy, and portable – that’s awesome. I didn’t add brown sugar to mine just because I didn’t have any on hand, but instead I added a scoop of vanilla protein powder. I also mixed in pecans and raisins. Served it with some more almond milk on top. Would be great with a drizzle of maple syrup too. And I’m enjoying this with my coffee and I’m feeling pretty darn cozy without any guilt. Thanks Beth, your website is such a great source. (Love that you have step by step photos too, that always helps me).
Wow it doesn’t get any easier than that. I am going to try this tonight. Thanks :)
Really great recipe. I recently used leftover mashed sweet potato (nothing added) in place of the pumpkin which also worked quite well. The splash of vanilla takes it up a notch. While it’s good cold, it’s GREAT made as “regular” oatmeal in the microwave- a warm and comforting winter breakfast with a dose of vegetables. Thanks!
This is so healthy! Quick, healthy, easy to make, you can prepare it when you have time and enjoy anytime, what else we want. Superb recipe I must say. Thank you for sharing it. Lots of love to you!
These were amazing! Me and my husband (a pumpkin pie fiend) made 4 servings, splitting up a whole can of pumpkin puree. This morning he ate two of them and said that he didn’t feel like we needed to make pumpkin pie ever again because it was so good! I really loved it too, and am excited to eat my second serving for breakfast tomorrow.
We are both used to eating our oatmeal with no sugar & some frozen or fresh fruit for sweetness, so it was perfectly sweet for us.
We’re vegan, so we used silk original soy milk.
Could I use walnuts instead of pecans?
Yes :)
I’ve made these several times. I do like a little sweeter, so I may drizzle honey on top or instead I may double the brown sugar. Very easy and very tasty. Thank you!
This was just the fall inspiration I needed, like pie for breakfast! I added chia seeds and flax meal because I can never just make a recipe as is. I prefer to leave sweetener out and add a drizzle of maple syrup and a few more nuts when serving. Thanks for sharing!
It was really good. Knowing Beth usually puts very little sugar in her sweets, I used 1 Tbsp brown sugar and 1 Tbsp maple syrup per portion. This made the oatmeal taste sweeter but still in the breakfast range; to those who say this oatmeal is not sweet enough I suggest sticking to these proportions, they worked well for me and I’d say my sugar taste buds are in the low normal range. I also reduced the spices to 1/4 tsp and since I didn’t have pumpkin pie spice I used mostly cinnamon with a bit of nutmeg. It worked well. I also used rice milk and it worked well, so my breakfast was, technically speaking, vegan.
Thanks Beth! I’ll use this recipe a lot.
I have to be honest and say I was a little disappointed by this one. I LOVE budgetbytes recipes, but this one was not a winner for me. Maybe this is a personal preference, but the lack of sweetness made for a bland flavor of pumpkin puree, which was not very appealing to me. If I were to make this again, I would add more sugar!