Pumpkin Bread Pudding

Ooey, gooey, comforting bread pudding gets packed with fall spices and studded with fresh cubes of everyone’s favorite fall vegetable. Pumpkin Bread Pudding is as fall as it gets!

Vegan Pumpkin Bread Pudding | AreYouKitchenMe.com

Every fall, I resist the turn of the season for as long as possible. I’m not a huge pumpkin person (she says after drinking a pumpkin smoothie every morning this week…) and the transition tends to be anxiety-inducing. Fall weather is nice and all but it signals that winter is coming and I’m just never ready to face that cold truth.

This year has been particularly weird with the Indian summer keeping zucchini and tomatoes in the markets all the way through September. But I’d be a dirty liar if I told you I didn’t become a little giddy at the first sight of hard squashes. Butternut, delicate, acorn, kabocha. And the king of fall produce and sugary lattes: pumpkin.

Vegan Pumpkin Bread Pudding | AreYouKitchenMe.com

After caving and buying a few cans of the pre-cooked orange puree, I had an urge to experiment with a fresh pumpkin. Turns out, it cooks like a cross between acorn and butternut, with a much more yellow hue than its canned counterpart. Who knew. What I do know now, is that freshly roasted pumpkin melts beautifully into a sweet, warm casserole.

By pureeing some of the pumpkin, you get a thick, creamy, and 100% plant-based custard. Leaving the rest of the cubes intact studs the pudding with golden gems.

Vegan Pumpkin Bread Pudding | AreYouKitchenMe.com

To be honest, I could probably count on one hand the number of times I’ve had a bread pudding before trying this recipe. But the concept speaks to me: Bread. Custard. Toppings. What could possibly go wrong?? I was tempted to give it a try because we have a friend who is starting a baking business and wanted to offload a few loaves. Don’t mind if I do… I used a classic French baguette that was starting to get a bit stale, but I would bet that this recipe works well with any bread.

Vegan Pumpkin Bread Pudding | AreYouKitchenMe.com

Fall is here. Winter is coming. Lettuce find solace in an ooey, gooey, sweet dessert and start unpacking the chunky sweaters and heated blankets.

Pumpkin Bread Pudding

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Yield: 6-8 servings

Ooey, gooey, comforting bread pudding gets packed with fall spices and studded with fresh cubes of everyone’s favorite fall vegetable. Pumpkin Bread Pudding is as fall as it gets!


  • 1 small pie pumpkin, peeled and cubed
  • 1 20oz. baguette, cubed
  • 2 cups almond milk
  • 1 Tbs. ground flax seeds
  • 2 Tbs. cornstarch
  • ½ cup maple syrup
  • 1 Tbs. vanilla extract
  • 1½ Tbs. pumpkin pie spice
  • ½ cup raisin
  • ½ cup pecans, roughly chopped
  • Maple Caramel Sauce
  • 2 Tbs. tahini
  • 2 Tbs. maple syrup
  • Pinch sea salt


  1. Heat oven to 200F and place bread cubes on a rimmed baking sheet. Bake for 10-15 minutes, until dry. Alternatively, you can just leave them set out overnight. Place in a large bowl once cool and dried out.
  2. Increase oven heat to 400F. Toss pumpkin with a small amount of oil and place on a rimmed baking sheet. Roast for 40-45 minutes, tossing once, until soft and beginning to brown. Set aside to cool.
  3. Add the milk, flax, cornstarch, maple syrup, vanilla, spices, and 1 cup of the roasted pumpkin to a high-speed blender. Blend until completely smooth, about 1 minute.
  4. Pour the liquid mixture over the bread and toss well to combine. Allow the mixture to sit for 30 minutes so the bread can soak up the liquid. Once fully saturated, add the remaining pumpkin cubes, raisins, and pecan and stir.
  5. Lightly grease an 8x8-baking dish. Pour the bread mixture into the pan and press down well to pack the ingredients together. Cover with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes until the top is fully set. Allow to cool for at least 15 minutes before serving.
  6. For the sauce: Whisk together the tahini, maple syrup, and salt. For a thinner sauce, add almond milk 1 tsp. at a time. Pour over pan.

Vegan Pumpkin Bread Pudding | AreYouKitchenMe.com


  1. Erin October 9, 2017

    Let’s trade, I’ll bring one of my peanut butter blondie bars in exchange for a piece of this!

  2. Robin October 10, 2017

    Sounds very interesting! The color screams autumn.

  3. Malini October 11, 2017

    I can only imagine how amazing your home smelled while you made this….


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