These creamy pumpkin pie overnight oats are an easy make-ahead breakfast with pumpkin purée, warming spices and a little maple syrup. Simply mix everything together, leave in the fridge overnight and add your toppings in the morning.
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Quick Summary - Pumpkin Pie Overnight Oats
I love the creamy texture and warming pumpkin pie spices. It's a lovely breakfast for autumn, with crunchy pumpkin seeds to finish. Beth (Effortless Foodie)
🕒 Ready In: Prep - 2 minutes, 6 hours + in refrigerator
👪 Serves: 2
🍽 Calories: 258
🥣 Main Ingredients: Rolled oats, pumpkin purée, milk, peanut butter, maple syrup, vanilla extract, cinnamon, ground ginger, nutmeg and pumpkin seeds.
👩🍳 Difficulty: Easy
👌 Why this recipe? These pumpkin pie overnight oats take just 2 minutes to prepare, need no cooking and combine creamy oats with warming autumn spices-perfect for busy mornings and using up leftover pumpkin purée.
Summarise & Save This Content On
There's no cooking involved, and the recipe makes two small portions-ideal for preparing breakfast ahead or using up leftover canned pumpkin.
Love make-ahead breakfast recipes? Try my overnight Weetabix or air fryer baked oats.
Jump to:
- Quick Summary - Pumpkin Pie Overnight Oats
- Why you'll love this overnight oats recipe!
- Ingredient notes
- Need to substitute an ingredient?
- Variations
- Make it even better
- How to make pumpkin pie overnight oats
- Beth's top tips
- Serving suggestions
- Storage
- Troubleshooting guide
- Pumpkin pie overnight oats FAQs
- More easy breakfast recipes
- More canned pumpkin recipes
- Recipe
- 💬 Comments
Why you'll love this overnight oats recipe!
- Quick to prepare - everything is mixed in one bowl.
- No cooking required - the oats soften as they soak in the fridge.
- Easy to make ahead - breakfast is ready when you need it.
- Uses leftover pumpkin - handy when you have part of a tin left after baking.
- Simple to adapt - choose your preferred milk, nut butter and toppings.
Ingredient notes
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Rolled oats (old-fashioned oats) - use plain rolled porridge oats for a soft texture that still has a little bite. Instant oats can become mushy, while jumbo oats stay chewier.
Pumpkin purée (pumpkin puree) - use plain canned pumpkin purée, rather than sweetened pumpkin pie filling. Homemade purée is also suitable, but it should be thick rather than watery.
Milk - semi-skimmed milk works well, or use your favourite dairy-free alternative.
Peanut butter - smooth peanut butter is easiest to mix through the oats. Almond butter is a useful alternative.
Maple syrup - adds sweetness that complements the pumpkin and spices. Honey can be used instead, although the recipe will no longer be suitable for vegans.
Vanilla extract - rounds out the flavour. Use extract rather than vanilla essence.
Cinnamon - gives the oats their familiar warm, sweet spice flavour.
Ground ginger - adds a little extra warmth.
Nutmeg - you only need a small amount, as its flavour is quite strong.
Pumpkin seeds (pepitas) - sprinkle over just before eating so they keep their crunch.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
Variations
- Dairy-free and vegan - use plant-based milk and maple syrup.
- Almond butter - swap the peanut butter for the same quantity of almond butter.
- Chocolate pumpkin oats - add a few chocolate chips before serving.
- Pumpkin spice blend - replace the individual spices with about 1 teaspoon of pumpkin pie spice, then adjust to taste.
Make it even better
Add protein - serve with a spoonful of plain Greek yoghurt. For a dairy-free option, choose a higher-protein soya yoghurt.
Add fibre - stir in a teaspoon of ground flaxseed. Add a little more milk if the mixture becomes too thick.
Add healthy fats - top with chopped walnuts or pecans.
How to make pumpkin pie overnight oats
One: Place the milk, pumpkin purée, peanut butter, maple syrup, vanilla extract, cinnamon, ground ginger and nutmeg in a mixing bowl. Stir until evenly combined, then mix in the rolled oats, scraping around the sides and bottom of the bowl.
Two: Divide the mixture between two small jars or containers, cover with lids and refrigerate for at least 6 hours, or overnight, until the oats have softened and the mixture has thickened.
Three: Stir before serving, adding a splash of milk if the oats are thicker than you like. Sprinkle over the pumpkin seeds and add a little extra maple syrup to taste, if needed.
Beth's top tips
- Use plain pumpkin purée. Pumpkin pie filling contains added sugar and spices, which changes the flavour of the recipe.
- Mix thoroughly. Scrape around the sides and bottom of the bowl to combine the oats evenly.
- Allow enough soaking time. A short chill won't give the oats the same soft texture.
- Adjust the consistency in the morning. Different oats and pumpkin purées absorb or contribute different amounts of moisture.
- Keep toppings separate. Add seeds, nuts and granola just before serving for the best crunch.
Serving suggestions
Top the pumpkin overnight oats with yogurt, peanut butter granola, candied pecans, whipped cream, chocolate chips, coconut flakes, or dried fruit, such as cranberries or raisins.
Storage
Store: Keep the oats in covered containers in the fridge for up to 3 days. Stir before serving and add milk if needed.
Make ahead: Prepare the mixture in the evening and leave it to soak overnight. Store crunchy toppings separately.
Serve warm: Transfer to a microwave-safe bowl, add a splash of milk and heat in short bursts, stirring between each, until warmed to your liking.
Troubleshooting guide
My overnight oats are too thick. Stir in a little milk at a time until you reach your preferred consistency. The oats continue absorbing liquid as they sit, so you may need to do this before serving.
My overnight oats are too runny. Stir well and make sure they've chilled for at least 6 hours. Watery homemade pumpkin purée can make the mixture thinner, so use thick purée and drain off excess liquid before mixing.
The oats are still chewy. Leave them in the fridge for longer to soften. Ordinary rolled porridge oats work best; jumbo oats retain more bite, even after soaking overnight.
There are lumps of peanut butter. Mix the peanut butter thoroughly with the milk and pumpkin purée before adding the oats. If the peanut butter has separated in its jar, stir it before measuring.
The flavour needs adjusting. Taste the oats after chilling, then add a little maple syrup for sweetness or an extra pinch of cinnamon for a stronger spiced flavour.
Pumpkin pie overnight oats FAQs
Yes. Use smooth, thick purée and let it cool before mixing. If it looks watery, drain it first so it doesn't make the oats too loose.
Plain pumpkin purée is best. Pumpkin pie filling already contains sweeteners and spices, so it won't give the same result with these quantities.
No. Any food-safe container with a lid is suitable. You can also cover a bowl and refrigerate the mixture in that.
More easy breakfast recipes
- Overnight Weetabix
- Peanut Butter Granola
- Air Fryer Breakfast Frittata
- Air Fryer French Toast
- Biscoff Porridge
More canned pumpkin recipes
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Recipe
Easy Pumpkin Pie Overnight Oats
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Ingredients
- 120 ml Milk
- 100 g Pumpkin Puree
- 15 g Peanut Butter
- 1 tablespoon Maple Syrup
- 50 g Rolled Oats (Old fashioned oats)
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
- ½ teaspoon Ground Ginger
- ⅛ teaspoon Nutmeg
- 1 tablespoon Pumpkin Seeds
Instructions
- Place the milk, pumpkin purée, peanut butter, maple syrup, vanilla extract, cinnamon, ginger and nutmeg in a mixing bowl. Stir until evenly combined.120 ml Milk, 100 g Pumpkin Puree, 15 g Peanut Butter, 1 tablespoon Maple Syrup, 1 teaspoon Vanilla Extract, ½ teaspoon Cinnamon, ½ teaspoon Ground Ginger, ⅛ teaspoon Nutmeg
- Add the rolled oats and mix thoroughly, scraping around the sides and bottom of the bowl.50 g Rolled Oats (Old fashioned oats)
- Divide between two small jars or containers. Cover and refrigerate for at least 6 hours, or overnight.
- Stir before serving, adding a splash of milk if needed. Divide the pumpkin seeds between the portions and add extra maple syrup to taste, if desired.1 tablespoon Pumpkin Seeds
Notes
- Pumpkin: Use plain pumpkin purée, not pumpkin pie filling.
- Consistency: Loosen the chilled oats with milk a little at a time.
- Portions: Makes two small servings; add yoghurt or fruit for a larger breakfast.
- Storage: Refrigerate in covered containers for up to 3 days.
- Toppings: Add seeds, nuts and granola just before serving.
- Dairy-free: Use plant-based milk.
Beth says
A delicious and creamy make-ahead breakfast recipe. I loved the pumpkin pie spices!