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    You are in: Home / Recipes / Pumpkin Pie Oatmeal Recipe
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    Pumpkin Pie Oatmeal

    Pumpkin Pie Oatmeal. Photo by Mikekey

    1/3 Photos of Pumpkin Pie Oatmeal

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    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    15 mins

    17 mins

    Boomette's Note:

    This recipe was taken on the blog of This is a recipe I plan to try when I'll buy pumpkins for Halloween.

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    Units: US | Metric



    1. 1
      Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.
    2. 2
      Combine the oats through salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.
    3. 3
      Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.
    4. 4
      Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.

    Browse Our Top Oatmeal Recipes

    Ratings & Reviews:

    • on November 22, 2014


      Winner of a recipe! The kids are happily enjoying their "pumpkin pie breakfast." Like another reviewer, I made this in a casserole dish rather than ramekins. I also doubled the recipe, using a whole 15 ounce can of pumpkin, doubling the other ingredients. Next time I do this I'll up the amount of oats a bit. I subbed almonds for the pecans, and left out the flax and lemon just for my own preferences. Thanks for sharing a great recipe.

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    • on April 24, 2011


      Great way to start the day and a great variation on plain oatmeal! I used the flax seeds, but forgot to add the lemon zest. The only thing I would change, is baking it in a small casserole instead of ramekins, and just spooning it into serving bowls, to have room for milk, etc.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 13, 2010


      France you have a true winner here! I did have to make some small adjustments just based on time and what was in my pantry but nothing major....skipped the flax seed (as you have optional) as I do not have any and skipped the lemon zest just for time and b/c I had them already chopped I used almonds instead of pecans on top. Just a great way to start the day. I think this would be fun to serve for a dessert too topped with some ice cream. Thanks for sharing in Went to the Market.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Pumpkin Pie Oatmeal

    Serving Size: 1 (115 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 241.3
    Calories from Fat 105
    Total Fat 11.7 g
    Saturated Fat 4.1 g
    Cholesterol 16.4 mg
    Sodium 206.2 mg
    Total Carbohydrate 30.5 g
    Dietary Fiber 3.0 g
    Sugars 12.5 g
    Protein 5.0 g

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