Pumpkin Pie Oat Cups

I realize that this blog is about crafts, but let’s face it, pie belongs on every one’s blog. Some people wait until fall to make pumpkin pie. I am not one of these people

Pumpkin pie is probably my favorite types, with my dad’s apple pie being the second. I make it every year for thanksgiving and sometimes for Christmas. Sometimes I also make vanilla pudding with whipped cream and put it on top. Simply delicious.

One of my other favorite foods is baked oatmeal. I had it for the first time at my aunts in Alaska. It had a wonderfully crispy outside, and a soft, warm inside. Then she drowned the whole thing in cream. It was glorious.

Which brings me to Saturday morning.

Between school and work, I haven't really had time for much else. But last Saturday was different. I wasn't scheduled to work until much later that day and had caught up on all my schoolwork. I decided to have a lazy morning. For me, lazy mornings require not so lazy food.

Sometimes I make coffee cake, other times cinnamon rolls, but Saturday I wanted pumpkin pie baked oatmeal. I don't mean baked oatmeal with pumpkin pie spice. I mean baked oatmeal cups with pumpkin pie filling inside. It sounded wonderful! But alas, was no recipes! I would simply have to create one.

After taking a quick look, I found two recipes that I had all the ingredient for. So, I slapped them together and plopped them in the oven. It came out great, the only problem was the oatmeal was a little dry. So, I tried another oatmeal recipe and it came out perfect! It was like a little bit of thanksgiving in muffin sized portions.

I've made them about three times now and have decided they are a make the night before recipe. It probably only takes about an hour. There a great grab'n'go breakfast food, though about as heathy as pancakes. Perhaps a little less. But they make up for it in taste and texture. The oatmeal is tender but provides a solid crust. The pecans are optional, but I think they add a nice crunch. The filling is soft and bursting with flavor.  Everyone who tried them loves them. I'm glad the recipe makes 24, they would simply disappear otherwise.

Recipe:

The Oatmeal cups are from Life Made Sweeter with the minor adjustments. 

For oatmeal cups:

3 1/2 oatmeal

1 cup chopped pecans (optional)

 1 1/2 milk

1/4 cup maple syrup

4 tsp melted butter

1 tsp vanilla

2 eggs 

1 tsp baking powder

3/4 tsp pumpkin pie spice.

salt

The pumpkin pie filling is from Live Well Bake Often, but doubled. 

For pumpkin filling

1 cup brown sugar

1 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/4 tsp cloves

salt

1 1/2 cup evaporated milk. 

2 eggs

1 3/4 cup pumpkin

1. Preheat oven to 350 degrees. Place 24 paper baking cups in two muffin tins or butter them. Silicon baking cups would probably work, but I've never used them.

2. Mix all ingredients for the oatmeal cups, mixing in oats and nuts last. Then scoop the mixture into the muffin tins, only filing them about halfway Bake in over for 15 minutes

3. Mix up ingredients for pumpkin pie filling while you wait.

4.  Pull out oatmeal and raise the temperature to 400 degrees. stick a spoon into the center of a cup and press the mixture up the side to form a crust. 

5. Pour the pumpkin pie mixture into the cup. You will probably have some left over, I think it depends on how well you form the cups. Bake for 20--25 minutes, or until the center is set. 

6. Once cool enough to handle transfer them to a wire rack to cool all the way.

You can eat them as soon as you please, but I personally like them best cold. They are delicious on their own or topped with some whip cream. If you can make your own whip cream, then I suggest adding maple some syrup instead of sugar.