… because what is life without good food?

Pumpkin Chocolate Chip Oatmeal Pie #Choctoberfest

Pumpkin Chocolate Chip Oatmeal Pie ~ Sumptuous Spoonfuls #dessert for #breakfast #recipe #Choctoberfest with Imperial Sugar

I like to eat this pumpkin-y chocolatey goodness warm with light whipped cream, ice cream or cool, creamy vanilla yogurt on the top. The contrast of warmth and cool sweet goodness with that lovely light crunch from the pecans make it oh that much better.

I love to ride a fine line … you know, that one where you live eating healthy with a little decadence on the side? In my life, I embrace salads and healthy stir fries and such, yet I swoon at decadent chocolate desserts . That’s me. I once paid $2 for a taco for lunch, then walked down the street to the fancy patisserie and paid $6 for a fancy chocolate dessert … and enjoyed … every … single … moment … of … BOTH!

So I rejoice whenever I can make a fancy dessert-style breakfast that could secretly double as dessert. Enter this baked oatmeal. The pumpkin and oats make it full of fiber and vitamin A and the dark chocolate adds extra healthy antioxidants, but it still comes out tasting like an amazing dessert. Maybe not quite patisserie-style, but you can relax knowing you are getting your whole grains and fiber in with a bit of protein. If you want a little extra decadence, top with a scoop of ice cream and a drizzle of chocolate syrup–or a bit of light whipped cream–or even some of your favorite yogurt on top.

Thanks to Imperial Sugar for sending me a case of sugar to make glorious things like this … oh and don’t forget to sign up to win the #Choctober giveaway! Go here and scroll down to the Rafflecopter thingy to enter.

Pumpkin Chocolate Chip Oatmeal Pie for #Choctober

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 - 8 servings

Pumpkin Chocolate Chip Oatmeal Pie for #Choctober


  • 1 cup pumpkin puree
  • 1 1/2 cups old fashioned oats
  • 3 Tablespoons maple syrup
  • 3 Tablespoons Imperial brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon real vanilla extract
  • 1 cup lowfat milk
  • 1/4 cup rum (or milk if you wish)
  • 1 egg + 1 egg white
  • 1 ripe banana, smashed
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup good quality dark chocolate chips
  • For the top:
  • 1/2 cup pecans
  • A Tablespoon or two of raw turbinado sugar
  • 1 Tablespoon melted butter


  1. Preheat the oven to 375 F. Spray a large pie pan with cooking spray.
  2. In a large mixing bowl, stir all ingredients together except for the toppings.
  3. Pour this lovely pumpkin oatmeal mixture into the prepared pie pan, sprinkle with pecans and raw sugar and drizzle with melted butter.
  4. Bake at 375 F. for about 40 minutes or until a wooden pick inserted in the center comes out clean.


To make this recipe gluten free, use gluten free oats.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Pumpkin Chocolate Chip Oatmeal Pie ~ Sumptuous Spoonfuls #dessert for #breakfast #recipe #Choctoberfest with Imperial Sugar

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11 Responses

  1. Absolutely scrumptious, Ann! Will be on my to do list! Thank you for sharing!

    October 6, 2015 at 5:25 pm

  2. Oh yeah…..pie for breakfast…..that’s what I’m talking about!

    October 6, 2015 at 7:36 pm

  3. Pinned, bookmarked and loved xoxo

    October 7, 2015 at 3:58 am

  4. Sue

    Had to try this right away. My husband I both loved this!!

    October 8, 2015 at 8:19 pm

    • Ann

      Hurrah! I am so glad you tried it, Sue. Thank you 🙂

      October 8, 2015 at 8:31 pm

  5. That is delicious pie, excellent, thanks for sharing with Hearth and soul blog hop. pinning and featuring this week’s hop.

    October 12, 2015 at 4:50 pm

    • Ann

      Thank you so much, Swathi!

      October 12, 2015 at 7:50 pm

  6. Pingback: Hearth and Soul blog hop: 3rd week October - Zesty South Indian Kitchen

  7. theliz

    This was delicious! Thank you so much for posting it. I don’t typically care for baked oatmeal, but my daughter even asked for seconds.

    November 17, 2015 at 5:27 pm

    • Ann

      Liz that makes me SOoooo happy! Thank you for your kind comment. You totally made my day. 🙂

      November 17, 2015 at 10:36 pm

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