Press canned pumpkin purée through a fine-mesh strainer for 10 minutes to remove excess moisture, resulting in thicker, creamier overnight oats without a watery consistency.

Gently warm your pumpkin pie spice in a dry pan for 30 seconds before adding to the mixture to bloom the spices and intensify their warm, complex flavors.

Use a 1:1 ratio of liquid to oats as your base, then adjust by adding yogurt to control thickness—more yogurt creates a pudding-like texture, while more milk keeps it spoonable.

Refrigerate for at least 8 hours (or up to 5 days) to allow chia seeds to fully absorb liquid and oats to soften completely, creating the signature creamy texture without any gritty mouthfeel.

Stir the mixture thoroughly before serving and add a splash of fresh milk to reach your desired consistency, then top with granola or pecans just before eating to maintain contrasting textures.