Pumpkin Pie Overnight Oats

  
Remember the pumpkin pie pancakes I made from pumpkin pie? This pumpkin pie overnight oats is one more dish that I tried to finish off that left over pumpkin pie. And so, this one is not a pumpkin pie flavored oatmeal but literally uses the pumpkin pie. Alternatively, canned pumpkin pie filling or canned pumpkin puree + flavoring + sweetener can be used. 

This is a quick breakfast option as this is overnight oats recipe and flavor filled one for pumpkin pie lovers. For those wondering what I did with the remaining pie, I used the leftover filling to make some cupcakes and I broke the crust into pieces and baked them until crispy and used as a topping for some Indian chaat.

Ingredients:
1/3 cup rolled oats
3/4 cup to scant 1 cup milk
1/4 cup pumpkin pie filling from the pie
Roughly chopped pecans / walnuts to garnish 

Method:
* Mix the oats and milk in a bowl, cover and leave it in the refrigerator overnight.
* Stir in the pumpkin pie filling and the walnuts before serving. 
 
This post goes to Blogging marathon #76 and check out the page to read what ot marathoners are cooking.

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Pumpkin Pie Pancakes

These pancakes are literally based on the filling from left over pumpkin pie I had. My son bought a large sized pumpkin pie during Thanksgiving and left to his university soon after, leaving about 2/3rds of it unfinished. The rest of us found it too rich and cloyingly sweet for our tastes though there was nothing wrong with the pie, generally speaking. My daughter who usually doesn't volunteer to taste sweet dishes decided to try the pumpkin pie when she saw it. However she ended up sitting at the table for five minutes not knowing whether to spit or swallow the first piece of pie she put in her mouth. I had to find ways to finish off that pie and finally, the filling and base ended up in four different dishes. These fluffy and flavorful pancakes are one of those which even my daughter enjoyed without any complaints.

Ingredients: (Yield 8 pancakes)
1 egg substitute (I used Ener-G egg replacer.)
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup pumpkin pie filling 
or 
1/2 cup puree + 2 tbsp. sugar + 1 tsp. all spice
2 tbsp. butter
1 & 1/2 cups milk

 Method:
* Combine 1.5 tsp. Ener-G and 2 tbsp.warm water in a small bowl and keep aside.
* Heat a griddle / non stick pan on medium heat such that a drop of water beads when dropped on it.
* Meanwhile, whisk together the flour, baking powder, baking soda and salt in a bowl. Whisk pumpkin pie filling, melted butter and milk in another bowl. Combine dry ingredients, wet ingredients and the egg substitute. Whisk the mixture to a thick batter.
* Pour about 1/4 cup batter of batter onto the pan. Cook until bubbles appear on the surface and the bottom side turns golden brown. Flip the pancake with a spatula and cook for about 30 - 40 seconds more. Transfer onto a serving plate. Repeat the steps with the remaining batter.
* Serve the pancakes warm with maple syrup or honey.
 
This goes to Blogging marathon #74, under the theme 'Bookmarked Recipes'. Check out the page to read what other marathoners are cooking.

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