Creamy Pumpkin Pie Oatmeal
Rolled oats simmered in milk with pumpkin puree, warm pumpkin pie spice and maple syrup until thick and creamy. It tastes like a slice of pumpkin pie and comes together in about 15 minutes on the stove.
- Prep
- 5 min
- Cook
- 10 min
- Wait
- 2 min
- Total
- 17 min
- Makes
- 2 bowls (about 1½ cups / 330 g each, about 3 cups / 660 g total)
Steps
Before you start
- Use plain canned pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Measure everything first. The oatmeal cooks quickly and needs stirring once it is on the heat.
- Use old-fashioned rolled oats, not instant or steel-cut. The timing here is for rolled oats.
Combine the liquids
- In a 2-quart (2 L) saucepan, whisk together the milk, water, pumpkin puree, pumpkin pie spice, 3 tablespoons (45 ml) maple syrup and salt until the pumpkin is fully blended and no orange streaks remain.
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Ready when: The mixture is a uniform orange-tan color.
Tip: Whisking before heating prevents lumps of pumpkin from sticking to the pan.
Heat to a simmer
- Set the pan over medium heat.
- Stir occasionally until the mixture is steaming and small bubbles break at the edges, about 3 minutes.
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Ready when: Small bubbles break around the edge of the pan.
Tip: Do not let it boil hard. Milk can scorch or boil over.
Add the oats
- Stir in the rolled oats.
- Reduce the heat to medium-low so the mixture bubbles gently.
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Ready when: Oats are fully submerged and the surface bubbles gently.
Simmer until creamy
- Cook for 5 to 6 minutes, stirring every minute and scraping the bottom of the pan, until the oats are tender but still slightly chewy and the oatmeal is thick.
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Ready when: A spoon dragged across the bottom leaves a trail that closes slowly. Oats are tender when you bite one.
Tip: Pumpkin makes the mixture thick and prone to sticking, so keep stirring along the bottom.
Finish with vanilla
- Remove the pan from the heat.
- Stir in the vanilla extract.
- If the oatmeal looks tighter than you like, stir in 2 to 4 tablespoons (30 to 60 ml) extra milk.
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Ready when: Loose, spoonable consistency that slowly settles when the pan is tilted.
Tip: Add the vanilla off the heat so its flavor does not cook off.
Rest briefly
- Cover the pan and let it stand for 2 minutes.
- The oats absorb the remaining liquid and the texture becomes creamier.
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Ready when: Oatmeal is thick and creamy, not soupy.
Serve and top
- Divide between 2 bowls (about 1½ cups / 330 g each).
- Top each with half the pecans, a piece of butter if using, and a drizzle of the extra maple syrup (about 1 teaspoon each).
- Serve hot.
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Ready when: Butter melts into the hot oatmeal.
Tip: The oatmeal thickens as it cools. Stir in a splash of milk if it tightens.
Good to know
Tips
- Use rolled oats for the best texture. Instant oats turn mushy and steel-cut oats need much longer cooking.
- Taste before serving and add another teaspoon or two of maple syrup if you like it sweeter.
- Toast the pecans in a dry skillet over medium heat for 3 minutes for deeper flavor.
- Stir often and scrape the pan bottom, because pumpkin puree makes the oatmeal stick.
Make ahead
Cook the oatmeal as directed, cool completely, and refrigerate in an airtight container for up to 4 days. Reheat with a splash of milk.
Storage & reheating
Room temperature: do not leave out more than 2 hours. Fridge: up to 4 days in an airtight container. Freezer: up to 2 months in single-serving containers; thaw overnight in the fridge. Reheat in a saucepan over low heat or in the microwave in 30-second bursts, stirring in 2 to 3 tablespoons of milk or water per serving.
Substitutions
- pumpkin pie spice → ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and a pinch each of ground nutmeg and cloves. Makes a close homemade equivalent of 1 teaspoon pumpkin pie spice.
- pure maple syrup → packed brown sugar or honey, 2 tablespoons. Brown sugar gives a more caramel flavor. Honey is slightly sweeter, so use a little less.
- whole milk or unsweetened plant milk → unsweetened oat milk or almond milk. Makes the recipe dairy-free. Oat milk gives the creamiest result.
- pecans → walnuts or toasted pepitas. Use the same amount for crunch.
