11 Delicious Pumpkin Pie Bread Pudding Recipes

Looking for a cozy way to spice up your autumn baking? Dive into the warm, comforting world of pumpkin pie bread pudding with our roundup of 11 delicious recipes. Perfect for home cooks craving a seasonal twist on a classic dessert, these variations promise to delight your taste buds and impress your guests. Keep reading to discover your next fall favorite!

Classic Pumpkin Pie Bread Pudding

Many evenings, when the light fades early and the air carries a hint of autumn, I find myself drawn to the kitchen, eager to create something that feels like a hug in a dish. This pumpkin pie bread pudding is my go-to, a comforting blend of familiar flavors that somehow always tastes like home.

Ingredients

• Pumpkin puree – 1 cup
• Heavy cream – 1 cup
• Eggs – 3
• Sugar – ½ cup
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp
• Vanilla extract – 1 tsp
• Bread – 4 cups, cubed
• Butter – 2 tbsp, melted

Instructions

1. Preheat your oven to 350°F and grease a baking dish with butter.
2. In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, sugar, cinnamon, nutmeg, and vanilla extract until smooth.
3. Add the cubed bread to the bowl, gently folding it into the pumpkin mixture until all pieces are evenly coated. Let it sit for 10 minutes to allow the bread to absorb the liquid.
4. Pour the mixture into the prepared baking dish and drizzle the melted butter over the top.
5. Bake for 45 minutes, or until the top is golden and the center is set. A knife inserted into the center should come out clean.
6. Remove from the oven and let it cool for 5 minutes before serving.

Perfectly spiced and wonderfully moist, this bread pudding carries the essence of pumpkin pie in every bite. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Spiced Pumpkin Pie Bread Pudding

Just imagine the warmth of autumn filling your kitchen, the sweet aroma of pumpkin and spices weaving through the air, as you prepare this comforting dish. It’s a humble creation, blending the familiar joy of pumpkin pie with the cozy texture of bread pudding, perfect for those reflective moments when you crave a touch of sweetness.

Ingredients

• Pumpkin puree – 1 cup
• Heavy cream – 1 cup
• Eggs – 3
• Brown sugar – ½ cup
• Pumpkin pie spice – 1 tbsp
• Vanilla extract – 1 tsp
• Bread – 4 cups, cubed
• Butter – 2 tbsp, melted

Instructions

1. Preheat your oven to 350°F and grease a baking dish with butter.
2. In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, pumpkin pie spice, and vanilla extract until smooth.
3. Add the cubed bread to the bowl, gently folding until all pieces are evenly coated. Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
4. Pour the mixture into the prepared baking dish and drizzle with melted butter.
5. Bake for 45 minutes, or until the top is golden and the center is set. A toothpick inserted into the center should come out clean.
6. Allow the bread pudding to cool for 10 minutes before serving. This resting time helps the flavors meld together beautifully.

Creating this dish is like capturing the essence of fall in every bite. The texture is wonderfully soft yet slightly crisp on top, with the rich flavors of pumpkin and spice shining through. For an extra indulgent touch, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Pumpkin Pie Bread Pudding with Caramel Sauce

Remembering the warmth of autumn evenings, this dish brings together the comforting flavors of pumpkin and caramel in a tender, custard-like bread pudding. It’s a humble yet luxurious treat that feels like a hug in dessert form.

Ingredients

• Pumpkin puree – 1 cup
• Heavy cream – 2 cups
• Eggs – 4 large
• Brown sugar – ¾ cup
• Vanilla extract – 1 tsp
• Pumpkin pie spice – 1 tbsp
• Bread – 6 cups, cubed
• Butter – ¼ cup
• Caramel sauce – ½ cup

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter.
2. In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, vanilla extract, and pumpkin pie spice until smooth.
3. Tip: For a smoother mixture, ensure all ingredients are at room temperature before combining.
4. Add the cubed bread to the bowl, gently folding until all pieces are evenly coated with the pumpkin mixture.
5. Let the mixture sit for 15 minutes, allowing the bread to absorb the custard.
6. Tip: Use slightly stale bread for better absorption and texture.
7. Transfer the mixture to the prepared baking dish, spreading it evenly.
8. Dot the top with small pieces of butter for a richer flavor and golden crust.
9. Bake for 45 minutes, or until the top is golden and the center is set but still slightly wobbly.
10. Tip: Check for doneness by inserting a knife in the center; it should come out clean.
11. Drizzle with caramel sauce while still warm, serving extra on the side for those who desire more sweetness.

Offering a delightful contrast between the soft, spiced bread pudding and the silky caramel sauce, this dessert is perfect when served slightly warm. For an extra touch, pair it with a scoop of vanilla ice cream to melt into the caramel, creating a symphony of flavors and textures.

Chocolate Chip Pumpkin Pie Bread Pudding

Oh, the gentle embrace of autumn flavors can truly warm the soul, especially when they come together in a dish that feels like a hug. This recipe, a delightful twist on traditional bread pudding, combines the comforting spices of pumpkin pie with the sweet, melty joy of chocolate chips, creating a dessert that’s as cozy as it is indulgent.

Ingredients

– Pumpkin puree – 1 cup
– Milk – 2 cups
– Eggs – 3
– Sugar – ¾ cup
– Bread – 6 cups, cubed
– Chocolate chips – 1 cup
– Cinnamon – 1 tsp
– Vanilla extract – 1 tsp
– Butter – 2 tbsp, melted

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter.
2. In a large bowl, whisk together the pumpkin puree, milk, eggs, sugar, cinnamon, and vanilla extract until smooth.
3. Add the cubed bread to the bowl, gently folding it into the wet mixture until all pieces are evenly coated. Let it sit for 10 minutes to allow the bread to absorb the liquid.
4. Stir in the chocolate chips, ensuring they’re distributed throughout the mixture.
5. Pour the mixture into the prepared baking dish and drizzle the melted butter over the top.
6. Bake for 45-50 minutes, or until the top is golden brown and the center is set.
7. Let the bread pudding cool for at least 10 minutes before serving to allow it to firm up slightly.

Tip: For an extra crispy top, broil the pudding for the last 2-3 minutes of baking, watching closely to prevent burning.
Tip: Day-old bread works best for bread pudding as it absorbs the custard more effectively without becoming too mushy.
Tip: Serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the warm spices and chocolate.

Velvety in texture with a rich, spiced flavor, this bread pudding is a delightful end to any meal. The chocolate chips add bursts of sweetness that contrast beautifully with the earthy pumpkin, making each bite a little surprise. For a festive touch, sprinkle with powdered sugar or drizzle with caramel sauce before serving.

Vegan Pumpkin Pie Bread Pudding

Kindly imagine the warmth of autumn filling your kitchen, the sweet aroma of pumpkin and spices weaving through the air, as you prepare to indulge in a dessert that feels like a hug. This Vegan Pumpkin Pie Bread Pudding is a tender, comforting embrace of flavors, perfect for those reflective moments when you crave something sweet yet wholesome.

Ingredients

• Pumpkin puree – 1 cup
• Almond milk – 2 cups
• Maple syrup – ½ cup
• Vanilla extract – 1 tsp
• Pumpkin pie spice – 1 tbsp
• Bread – 6 cups, cubed

Instructions

1. Preheat your oven to 350°F and lightly grease a baking dish.
2. In a large bowl, whisk together the pumpkin puree, almond milk, maple syrup, vanilla extract, and pumpkin pie spice until smooth.
3. Tip: For a richer flavor, let the mixture sit for 10 minutes before adding the bread.
4. Add the cubed bread to the bowl, gently folding until all pieces are evenly coated.
5. Tip: Use slightly stale bread for better absorption of the liquid mixture.
6. Transfer the mixture to the prepared baking dish, spreading it out evenly.
7. Bake for 45 minutes, or until the top is golden and the center is set.
8. Tip: Cover with foil if the top browns too quickly.
9. Remove from the oven and let it cool for 10 minutes before serving.

Perfectly spiced and wonderfully moist, this bread pudding offers a delightful contrast between its crispy top and soft interior. Serve it warm with a drizzle of maple syrup or a dollop of coconut whipped cream for an extra touch of indulgence.

Gluten-Free Pumpkin Pie Bread Pudding

Lingering in the quiet of the kitchen, the thought of transforming simple ingredients into a comforting dessert feels like a gentle embrace. This gluten-free pumpkin pie bread pudding is a tender nod to autumn’s warmth, blending the familiar spices of pumpkin pie with the soft, custardy texture of bread pudding.

Ingredients

• Gluten-free bread – 4 cups, cubed
• Pumpkin puree – 1 cup
• Eggs – 3
• Almond milk – 1 ½ cups
• Maple syrup – ½ cup
• Vanilla extract – 1 tsp
• Pumpkin pie spice – 1 tbsp
• Salt – ¼ tsp

Instructions

1. Preheat the oven to 350°F and lightly grease a 9×9 inch baking dish.
2. In a large bowl, whisk together the pumpkin puree, eggs, almond milk, maple syrup, vanilla extract, pumpkin pie spice, and salt until smooth.
3. Add the cubed gluten-free bread to the bowl, gently pressing down to ensure all pieces are soaked in the mixture. Let it sit for 10 minutes to absorb the liquid.
4. Tip: For even absorption, stir the mixture halfway through the resting time.
5. Transfer the mixture to the prepared baking dish, spreading it evenly.
6. Bake for 45 minutes, or until the top is golden and the center is set.
7. Tip: Check for doneness by inserting a knife in the center; it should come out clean.
8. Let the bread pudding cool for 10 minutes before serving.
9. Tip: For a richer flavor, drizzle with warm maple syrup or top with whipped coconut cream.

Perfectly spiced and wonderfully moist, this bread pudding offers a delightful contrast between its crispy top and soft interior. Serve it warm with a scoop of vanilla ice cream for an indulgent twist, or enjoy it as is for a cozy, gluten-free treat.

Pumpkin Pie Bread Pudding with Cream Cheese Frosting

Sometimes, the best recipes are those that feel like a warm hug, a sweet reminder of home and comfort. This dish, with its rich flavors and creamy texture, is just that—a delightful twist on classic favorites, perfect for those quiet, reflective moments.

Ingredients

• Pumpkin puree – 1 cup
• Bread – 4 cups, cubed
• Eggs – 3
• Milk – 2 cups
• Sugar – ¾ cup
• Cream cheese – 8 oz
• Butter – 2 tbsp
• Vanilla extract – 1 tsp
• Cinnamon – 1 tsp

Instructions

1. Preheat your oven to 350°F and grease a baking dish with butter.
2. In a large bowl, whisk together the pumpkin puree, eggs, milk, sugar, and cinnamon until smooth.
3. Add the cubed bread to the bowl, gently folding until all pieces are evenly coated. Let it sit for 10 minutes to absorb the liquid.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly.
5. Bake for 45 minutes, or until the top is golden and the center is set.
6. While the pudding bakes, beat the cream cheese, butter, and vanilla extract together until smooth for the frosting.
7. Once the pudding is done, let it cool for 5 minutes before spreading the cream cheese frosting on top.

Golden and inviting, this pumpkin pie bread pudding pairs the spiced warmth of pumpkin with the tangy sweetness of cream cheese frosting. Serve it slightly warm to enjoy the contrast of textures, or chill it for a firmer, more cake-like experience.

Maple Pecan Pumpkin Pie Bread Pudding

Yesterday, as the leaves began their gentle descent, I found myself craving the warmth of autumn flavors, a comfort that led me to create something truly special.

Ingredients

• Pumpkin puree – 1 cup
• Maple syrup – ½ cup
• Eggs – 3
• Heavy cream – 1 cup
• Bread cubes – 4 cups
• Pecans – ½ cup
• Butter – 2 tbsp
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp

Instructions

1. Preheat your oven to 350°F and grease a baking dish with butter.
2. In a large bowl, whisk together the pumpkin puree, maple syrup, eggs, heavy cream, cinnamon, and nutmeg until smooth.
3. Add the bread cubes to the bowl, gently pressing them down to ensure they’re fully submerged in the mixture. Let sit for 10 minutes to absorb.
4. Meanwhile, toast the pecans in a dry skillet over medium heat for 3-5 minutes, until fragrant, then roughly chop.
5. Fold the toasted pecans into the bread mixture, then pour everything into the prepared baking dish.
6. Dot the top with small pieces of butter for a golden finish.
7. Bake for 45 minutes, or until the top is crispy and the center is set but still slightly wobbly.
8. Let cool for 10 minutes before serving to allow the custard to set further.

Soft whispers of cinnamon and nutmeg play against the rich, creamy custard, while the pecans add a delightful crunch. Serve warm with a drizzle of maple syrup for an extra touch of sweetness.

Pumpkin Pie Bread Pudding with Bourbon Sauce

Perhaps there’s no better way to embrace the cozy essence of autumn than by transforming the classic pumpkin pie into a warm, comforting bread pudding, drizzled with a rich bourbon sauce that whispers of evenings by the fire.

Ingredients

• Pumpkin puree – 1 cup
• Heavy cream – 1 cup
• Eggs – 3
• Brown sugar – ½ cup
• Bread cubes – 4 cups
• Bourbon – 2 tbsp
• Butter – 2 tbsp
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp

Instructions

1. Preheat your oven to 350°F and grease a baking dish with butter.
2. In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, cinnamon, and nutmeg until smooth.
3. Add the bread cubes to the bowl, gently folding them into the mixture until fully coated. Let sit for 10 minutes to allow the bread to absorb the liquid.
4. Transfer the mixture to the prepared baking dish, spreading it evenly. Bake for 45 minutes, or until the top is golden and the center is set.
5. While the pudding bakes, prepare the bourbon sauce by melting the butter in a small saucepan over medium heat. Stir in the bourbon and simmer for 2 minutes to cook off the alcohol.
6. Once the pudding is done, let it cool for 5 minutes before drizzling with the bourbon sauce.

Warm from the oven, this bread pudding offers a delightful contrast between the soft, custardy interior and the slightly crisp top. The bourbon sauce adds a sophisticated depth, making it perfect for serving alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Apple Pumpkin Pie Bread Pudding

Venturing into the kitchen on a quiet afternoon, the blend of apple and pumpkin spices fills the air, promising a dessert that bridges the gap between summer’s end and autumn’s embrace.

Ingredients

• Bread – 4 cups, cubed
• Apple – 1 cup, diced
• Pumpkin puree – 1 cup
• Eggs – 3
• Milk – 1 cup
• Sugar – ½ cup
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp
• Butter – 2 tbsp, melted

Instructions

1. Preheat the oven to 350°F. Grease a baking dish with butter.
2. In a large bowl, whisk together eggs, milk, sugar, cinnamon, and nutmeg until smooth.
3. Add bread cubes, diced apple, and pumpkin puree to the bowl. Gently fold to coat evenly. Tip: Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
4. Pour the mixture into the prepared baking dish. Drizzle melted butter over the top.
5. Bake for 45 minutes, or until the top is golden and a knife inserted comes out clean. Tip: Cover with foil if the top browns too quickly.
6. Remove from the oven and let cool for 10 minutes before serving. Tip: For extra richness, serve with a dollop of whipped cream.

Now, the bread pudding emerges with a custardy center, each bite a harmony of spiced apple and pumpkin. Consider drizzling caramel sauce for a decadent twist.

Pumpkin Pie Bread Pudding with Candied Ginger

On a quiet afternoon, when the light slants just so through the kitchen window, there’s nothing quite like the comfort of transforming simple ingredients into something unexpectedly delightful. This recipe, a humble yet rich blend of autumnal flavors, is a testament to the joy of baking with what you have.

Ingredients

• Pumpkin puree – 1 cup
• Heavy cream – 1 cup
• Eggs – 3
• Sugar – ½ cup
• Bread – 4 cups, cubed
• Candied ginger – ¼ cup, chopped
• Vanilla extract – 1 tsp
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F and lightly grease a baking dish.
2. In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.
3. Add the cubed bread to the bowl, gently folding until all pieces are evenly coated. Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
4. Fold in the chopped candied ginger, distributing it evenly throughout the mixture.
5. Pour the mixture into the prepared baking dish, spreading it out evenly.
6. Bake for 45 minutes, or until the top is golden and the center is set. A toothpick inserted into the center should come out clean.
7. Remove from the oven and let it cool for at least 10 minutes before serving.

Now, the bread pudding emerges from the oven, its edges crisply golden, the center soft and custardy, with pockets of spicy-sweet ginger. Serve it warm, perhaps with a dollop of whipped cream or a drizzle of caramel, to elevate its comforting essence.

Conclusion

Delightful doesn’t even begin to cover it! This roundup of 11 pumpkin pie bread pudding recipes is your ticket to cozy, autumnal bliss. Whether you’re a seasoned baker or just starting out, there’s a recipe here to warm your heart and home. We’d love to hear which one becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy baking!