Pumpkin Pie Baked Breakfast Oats


Recipe for a pumpkin pie spiced baked oatmeal casserole infused with bits of actual leftover pumpkin pie.
Prep Time: 10 minutes
Cook Time: 25 minutes
Pumpkin Pie Spiced Baked Breakfast Oats
Servings: 4
Author: Jackie Alpers
A pumpkin pie spiced baked oatmeal breakfast casserole infused with bits of actual leftover pumpkin pie.


  • 3 slices leftover pumpkin pie about 2 cups chopped
  • 1 teaspoon butter softened
  • 2 cups quick cooking 1-minute oats
  • 2 cups milk any variety
  • 1 teaspoon cinnamon
  • 1 tablespoon pure vanilla extract
  • ½ cup chopped or slivered almonds plus ¼ cup more for topping
  • 1 teaspoon pumpkin pie spice
  • caramel sauce and cream serving


  • Preheat the oven to 350 degrees.
  • Grease a 9x9 inch baking pan with the softened butter.
  • Chop the leftover pie into small pieces with a large chefs’ knife, then transfer to a large bowl.
  • Add all of the other ingredients except for the caramel sauce and cream, then stir well with a rubber spatula, smashing any big pieces of pie as you go.
  • Sprinkle the additional almonds on top.
    pumpkin pie baked oats prep photo
  • Bake for 20-25 minutes or until lightly browned.
  • Serve warm drizzled with warm caramel sauce and a splash of cream.
Course Breakfast, Celebration Breakfasts
Cuisine American
Hungry for More?Buy the Taste of Tucson Cookbook!

Looking for more pumpkin recipes? Try my mini pumpkin cheesecakes.

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