Pumpkin Pie Overnight Oats

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 […]

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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. 🤪

Overhead view of a bowl of overnight pumpkin pie oats with pumpkins, oats, and pecans on the side

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.

Side view of a spoon lifting some pumpkin pie overnight oats out of the bowl

 
Side view of a spoon lifting some pumpkin pie overnight oats out of the bowl

Pumpkin Pie Overnight Oats

Pumpkin Pie Overnight Oats are a great way to use up leftover pumpkin purée and are a delicious make-ahead breakfast for busy mornings.
Total Cost $0.95 each
Prep Time 5 minutes
Soak Time 8 hours
Total Time 8 hours 5 minutes
Servings 1 bowl
Calories 293.86kcal
Author Beth - Budget Bytes

Ingredients

  • 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.

Notes

*Use your milk of choice (dairy or non-dairy). The nutrition stats for this recipe are calculated using whole milk.

Nutrition

Serving: 1bowl | Calories: 293.86kcal | Carbohydrates: 42.24g | Protein: 9.85g | Fat: 11.88g | Sodium: 350.34mg | Fiber: 6.38g

See how to make your own Homemade Pumpkin Pie Spice here!

How to Make Pumpkin Pie Overnight Oats – Step by Step Photos

Pumpkin pie overnight oats dry ingredients in jar

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.

pumpkin puree and brown sugar added to the jar

Add 1/4 cup pumpkin purée and 1/2 Tbsp of brown sugar to the jar.

milk being poured into the jar

Add 1/2 cup of milk of your choice to the jar (I used whole milk).

Soaked and stirred overnight oats in the jar

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.

Overhead view of pumpkin pie overnight oats in the bowl

Enjoy the pumpkin pie overnight oats cold straight out of the jar, or microwave until warmed through!

The post Pumpkin Pie Overnight Oats appeared first on Budget Bytes.

Vegan Pumpkin Cookies

This article is from Delicious Everyday.
These vegan pumpkin cookies are the perfect Fall treat! They’re packed with flavor from pumpkin and brown sugar, easy to whip up in 30 minutes, and they’re completely vegan. Ah – it’s th…

This article is from Delicious Everyday.

These vegan pumpkin cookies are the perfect Fall treat! They’re packed with flavor from pumpkin and brown sugar, easy to whip up in 30 minutes, and they’re completely vegan. Ah – it’s that time of year again. You know the season. Pumpkin spice season, that is. Yep, Fall is the time to indulge in all...

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Maple Brown Butter Pumpkin Pie

There are a million pumpkin pie recipes on the web. There’s even a perfectly good recipe on the back of every single can of pumpkin purée on the store shelves. So I didn’t want to make just another basic pumpkin pie. No one needs that. Instead, I made a couple simple swaps to fancy it […]

The post Maple Brown Butter Pumpkin Pie appeared first on Budget Bytes.

There are a million pumpkin pie recipes on the web. There’s even a perfectly good recipe on the back of every single can of pumpkin purée on the store shelves. So I didn’t want to make just another basic pumpkin pie. No one needs that. Instead, I made a couple simple swaps to fancy it up just enough to make you go “Oooh…” with that first bite, but not enough that it made what is normally a very easy pie into something complicated. Enter my Maple Brown Butter Pumpkin Pie.

Maple Brown Butter Pumpkin Pie

Overhead view of a Maple Brown Butter Pumpkin Pie with a slice cut out, on a plate, with whipped cream on top.

What Makes this Pie Special?

Brown butter and maple syrup. A magical combination. If you don’t know, browned butter is a magical elixir that makes any baked good even better. It gives food a wonderfully rich and nutty flavor that is unparalleled. I also switched out some of the usual sugar in this pumpkin pie for maple syrup. The results are subtle, but just enough to set this pie apart.

What Kind of Pie Crust Should I Use?

I’m not going to lie, I used a store bought pie crust. Why? Because while pie crust may seem simple on the surface (flour, fat, water), it is a bit nuanced and it’s not something I’m not super confident with yet. Plus, you have to add steps to chill the dough etc., and when it comes to pumpkin pie, I just don’t have time for that. I NEED MY PUMPKIN PIE. Not having that extra work was worth the $0.85 cents I paid for the pre-made crust.

So, you can make your own pie crust or buy a frozen or refrigerated pie crust. Whatever works for you will work for this Maple Brown Butter Pumpkin Pie. Just make sure it’s unbaked and deep dish. If using a frozen pie crust, you can pour the filling into the crust frozen, without thawing first.

If you want to make a homemade crust, a site I really trust for baked goods is Sally’s Baking Addiction. She has a Buttery Flakey Pie Crust recipe or All Butter Pie Crust recipe, both of which look great.

Whipped cream being scooped onto a slice of Maple Brown Butter Pumpkin Pie

Can I Make This Maple Brown Butter Pumpkin Pie Ahead?

Yes, in fact, I suggest you make this pie ahead of time. Pumpkin pie takes a while to cook (almost an hour) and then takes another hour to hour and a half to cool. You’ll want it to be mostly cool before cutting into it, so the custard is well set. If you refrigerate it overnight, it sets even more, and is, IMHO, even better. Just make sure it’s completely cool before refrigerating to prevent condensation.

How Long Does Pumpkin Pie Last?

Because pumpkin pie is a custard (milk and eggs) you will need to refrigerate this pie. Make sure it’s completely cool before refrigerating, then it will last about 4 days in the refrigerator, if it’s not eaten by then!

Can I Make This Pumpkin Pie Dairy-Free or Vegan?

Unfortunately there aren’t any easy swaps for this one to make it dairy-free or vegan. Custards can be quite finicky and swapping out the evaporated milk or eggs (or brown butter for that matter), will have a massive effect on the texture. There are vegan pumpkin pie recipes out there on the web, though. So if that’s what you’re looking for I suggest following a recipe from someone who has already tested and perfected that technique (I have not).

Overhead view of a baked Maple Brown Butter Pumpkin Pie, uncut with whipped cream, mini pumpkins, and leaves on the side.

 

Maple Brown Butter Pumpkin Pie

This Maple Brown Butter Pumpkin Pie is the perfect special touch for your Thanksgiving dinner, without adding a lot of extra work or unusual ingredients.

  • 4 Tbsp butter ($0.39)
  • 1/4 cup maple syrup ($1.20)
  • 1/4 cup brown sugar ($0.16)
  • 1 tsp cinnamon ($0.10)
  • 1/2 tsp ground ginger ($0.05)
  • 1/8 tsp ground cloves ($0.02)
  • 1/4 tsp salt ($0.02)
  • 2 large eggs ($0.47)
  • 1 15oz. can pumpkin purée ($0.79)
  • 1 cup evaporated milk ($0.65)
  • 1 unbaked 9-inch deep dish pie crust ($0.85)
  1. Preheat the oven to 425ºF. Cut the butter into four tablespoon-sized chunks, then add them to a small skillet. Heat the butter over medium heat, stirring constantly, until the butter solids turn deep brown and develop a nutty aroma (it will first become foamy, then the solids will sink to the bottom and turn brown). Remove the butter from the heat immediately to prevent burning, and carefully pour it into a mixing bowl.

  2. Add the maple syrup, brown sugar, cinnamon, ginger, cloves, and salt to the bowl with the brown butter. Stir to combine.

  3. Add the eggs and pumpkin purée to the bowl with the butter and spices. Whisk until smooth. Lastly, add the evaporated milk, and whisk until smooth again.

  4. Place the pie dish with pie crust on a baking sheet for easy transport in and out of the oven. Pour the pumpkin mixture into the crust. Transfer the filled crust to the oven.

  5. Bake the pie for 15 minutes at 425ºF, then turn the heat down to 350ºF and continue to bake for 35-40 minutes more, or until the pie is slightly domed on top, lightly browned around the edges, and the center is no longer liquid, but jiggles just slightly when you shake the baking sheet. If the crust begins to brown too much as it bakes, you can cover the crust with foil to stop the browning.

  6. Remove the pie from the oven and let cool at room temperature for about one hour. Once cool, cut and serve, or cover with foil or plastic and transfer to the refrigerator for storage.

Scroll down to see the step by step photos!

A slice of Maple Brown Butter Pumpkin Pie close to the camera, whole pie in the background.

 

How to Make Maple Brown Butter Pumpkin Pie – Step by Step Photos

Brown butter in a skillet

Preheat the oven to 425ºF. Cut the butter into four one-tablespoon chunks and add them to a small skillet. Heat the butter over medium heat, stirring continuously, until the butter solids sink to the bottom, turn deep brown, and take on a nutty aroma. The butter will become quite foamy before this happens, but eventually you’ll be able to see, as you stir, the browned solids on the bottom. Remove the butter from the heat immediately to prevent burning and pour the hot butter into a mixing bowl. For more detailed directions on how to brown butter, see my tutorial: How to Make Brown Butter.

Brown Butter, Maple Syrup, Brown Sugar, and Spices in a bowl

Add 1/4 cup maple syrup, 1/4 brown sugar, 1 tsp cinnamon, 1/2 tsp ground ginger, 1/8 tsp ground cloves, and 1/4 tsp salt to the browned butter, then whisk until combined.

Eggs and pumpkin in bowl with butter and sugar mixture

Add two large eggs and one 15 oz. can of pumpkin purée to the butter and sugar mixture, then whisk until smooth.

Evaporated milk being poured into the bowl.

Lastly, add 1 cup evaporated milk, and whisk until smooth again.

Pie filling being poured into a pie crust

Place your 9-inch deep dish pie plate with pie crust on a baking sheet for easy transport in and out of the oven. Pour the pumpkin pie filling into the crust, then transfer to the preheated oven.

Baked Maple Brown Butter Pumpkin Pie

Bake the pumpkin pie for 15 minutes at 425ºF, then turn the heat down to 350ºF and bake for an additional 35-40 minutes, or until it’s domed in the center, slightly browned on the edges, and the center is no longer liquid, but still jiggles just slightly when you shake the pan. If the crust begins to brown too much as it bakes, you can cover the crust with foil to stop the browning.

Baked Maple Brown Butter Pumpkin Pie with mini pumpkins in the background

Although it may be hard, let the pie cool for at least one hour before slicing and serving so the custard can set. Once cooled, you can serve your Maple Brown Butter Pumpkin Pie or cover and refrigerate to serve the next day!

Overhead view of a Maple Brown Butter Pumpkin Pie with a slice cut out, on a plate on the side with whipped cream.

The post Maple Brown Butter Pumpkin Pie appeared first on Budget Bytes.

Pumpkin Bars with Cream Cheese Frosting

My favorite recipe for classic pumpkin bars with cream cheese frosting. Coming up on our second anniversary of living abroad next month, I’ve decided it’s simply a fact — moving away from home is pretty much guaranteed to make you ridiculously nostalgic for all of your favorite comfort foods.  Especially when it comes to fall […]

My favorite recipe for classic pumpkin bars with cream cheese frosting.

Coming up on our second anniversary of living abroad next month, I’ve decided it’s simply a fact — moving away from home is pretty much guaranteed to make you ridiculously nostalgic for all of your favorite comfort foods.  Especially when it comes to fall baking, if you’re an American. ♡

Hence, the nonstop pumpkin-spice-a-thon taking place in our little Barcelona kitchen this fall.  So far this month, we’ve already made pumpkin muffins, pumpkin spice granola, pumpkin bread (recipe coming soon), and lots and lots of pumpkin cream cold brew coffees (inspired by the one and only Starbucks) — all of which have been delicious.  But I think it’s safe to say that our favorite dessert so far has been this classic that I dig up from the blog archives every autumn.  It’s a recipe from my friend, Emily, that I first shared on the blog eight years ago.  And it’s one that always, always, always hits the spot.

Meet my favorite pumpkin bars recipe! ♡

I’m just going to say it — these pumpkin bars are quite simply the best.  The pumpkin bar batter itself is easy to whip up in just a few minutes (no mixer required), and then the bars bake up to be soft and moist and perfectly pumpkin-y, with just the right amount of pumpkin spice.  Then once the bars are topped with a generous spread of cream cheese frosting, look out, because that magical combination makes them downright irresistible.  They are pretty much guaranteed to be a hit for dessert.  And then, let’s be real, you should definitely serve them for breakfast the next day too.  (Yum.)

We made one batch of these pumpkin bars last week to share with a bunch of our friends and neighbors here, who always get very excited whenever they hear that we’ve been doing some American-style baking.  But afterwards, Barclay and I missed the sweet leftovers that we have usually with this recipe so much that we actually ended up baking a second batch the next day just to keep the pumpkin bar goodness going.  As always, they were just as nostalgic and delicious as ever, and I’m certain you will love them too.

Let’s make some pumpkin bars!

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