In a medium-size bowl, whisk together the eggs, Hiland Dairy milk and Hiland Dairy yogurt. Add the pumpkin puree and whisk again until smooth.
Now add the oats, 1/2 cup brown sugar, flour, 1 cup pecan pieces, baking powder, salt and pumpkin pie spice and stir together until everything is incorporated. Stir the wet ingredients into the dry ingredients until just incorporated.
Pour the oats mixture into a 9×13 baking dish sprayed with nonstick spray. Spread out evenly. Cover the baking dish and refrigerate overnight or at least a few hours until ready to bake.
Once ready to bake, preheat oven to 350 degrees. Take the baking dish out of the fridge and then sprinkle the top of the oatmeal the remaining 1/4 cup brown sugar and 1/4 cup pecan pieces.
Bake uncovered for 25 minutes then turn the oven to low broil and cook another 5 minutes. This caramelizes the brown sugar a bit. Just watch it carefully while under the broiler as not to burn.
Remove from the oven and let cool for about 5 minutes to set. In the meantime, you can make some whipped cream.
Whipped Cream – In a medium bowl, add the Hiland Dairy heavy cream and sugar. With a handheld mixer or stand mixer, whip on medium speed until you reach soft peaks.
Cut the oatmeal like a cake into pieces, serve with whipped cream! Enjoy!
Cover baking dish and place in the fridge to enjoy the next day. To reheat, either place in the microwave for 30-second increments until warm or reheat in the oven at 325 degrees for about 15 minutes until warm.