Leftover pumpkin pie is the main ingredient for these decadent pancakes

If there's leftover pumpkin pie in the house and you don't want to just dive in with a fork, there's a sweet "breakfast" recipe that can transform the Thanksgiving must-have.

Chef Ryan Scott joined "GMA" on the Friday after Turkey Day to whip up a batch of his streusel topping and pumpkin pie pancakes.

Ryan’s Pumpkin Pie Pancakes

Makes 4 pancakes

Ingredients
1/2 cup all-purpose flour
1 teaspoon baking powder1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
2 large eggs, room temperature
1/4 cup whole milk, room temperature
1 slice pumpkin pie (1/6 of a 9-inch pie, about 4 ounces), diced into ½-inch cubes
Pumpkin Pie Streusel, for serving, optional
Maple syrup, for serving, optional
Cooking spray

Directions

In a medium bowl, whisk the flour, baking powder, baking soda, salt and pumpkin pie spice and mix well to combine. Set aside.

In a blender pitcher, combine the eggs, milk and pumpkin pie and blend until smooth. Pour the pumpkin pie mixture into the dry ingredients and whisk until just combined.

Heat a large non-stick skillet over medium heat. Spray the pan with cooking spray. Using a paper towel, carefully wipe the skillet clean. Reduce the heat to medium-low.

Using a 3-ounce scoop or ladle (approximately a heaping ⅓ cup), scoop the batter into the skillet. Cook, undisturbed, until deep golden brown, for 5 to 6 minutes. Flip the pancakes and cook, undisturbed, for an additional 2 to 3 minutes, until cooked through. Repeat with the remaining batter. Serve straight from the skillet or at room temperature. Top with Pumpkin Pie Streusel and maple syrup.

Pumpkin Pie Streusel

Scott said he thinks of this as dessert granola that's perfect for serving over yogurt with a drizzle of maple syrup or as an ice cream sundae topping. His personal favorite use is on top of the Pumpkin Pie Pancakes.

Makes approximately 1 1/2 cups

Ingredients
1/2 cup all-purpose flour
1/4 cup lightly packed light brown sugar
1/2 teaspoon kosher salt
1/8 teaspoon cinnamon
4 tablespoons unsalted butter, softened1/3 cup roughly chopped pecans
1 slice pumpkin pie (⅙ of a 9-inch pie, about 4 ounces), diced into half-inch cubes

Directions

Preheat the oven to 350 degrees.

In a medium bowl, combine the flour, sugar, salt and cinnamon and mix well to combine. Add the butter and mix, using your hands, until the butter is fully incorporated and the dough begins to come together. Add the pecans and pumpkin pie pieces and gently toss to combine until evenly distributed amongst the crumbs.

Transfer to a parchment-lined baking sheet and cook until lightly golden brown.

Serve over pancakes or yogurt with a drizzle of maple syrup or as a topping for your favorite fall-flavored ice cream!