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
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.
  • 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
Keyword breakfast casserole, Jackie Alpers, pumpkin pie oatmeal, thanksgiving brunch, Thanksgiving leftovers recipe

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

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