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. 🤪
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.
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
- 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)
- 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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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!
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.