**Warning: This melt-in-your-mouth pumpkin pie bread pudding recipe may just become your new favorite Thanksgiving dessert!
I thought I’d seen it all…
Until THIS came out of the oven!!
Melt-in-Your-Mouth Pumpkin Pie Bread Pudding
Look, I love me some pumpkin pie.
But I also love me some bread pudding.
So why not put them together and make one mega-awesome dish of Thanksgiving dessert madness?!
This recipe is super easy — maybe not as easy as pulling a pre-made pie out of the freezer (which I’ve been known to do), but as far as baking goes, this is a level one. Yay!!
Oh, and we even made it dairy free!
This year, add something new to your holiday spread…you might never go back to plain old pie!
Related: Make a batch of these pumpkin spice truffles to drop in your coffee for the perfect pumpkin spice mocha latte to go with your pumpkin bread pudding! Because you can never have too much pumpkin!!
How to Make Pumpkin Bread Pudding
Watch this quick video demo, them keep reading for photo step-by-step instructions.
How to make Pumpkin Pie Bread Pudding
Preheat oven to 350°F.
Spread crescent dough sheet to cover the bottom of a large baking dish. Trim sides if necessary. Sprinkle with 1 teaspoon pumpkin pie spice.
Fill baking dish with bread chunks and press down to fit. Pour melted butter over bread.
In a large mixing bowl combine eggs, coconut milk, almond milk, 1 cup brown sugar, vanilla extract, salt, and remaining teaspoon of pumpkin pie spice. Whisk until well mixed.
TIP: We made this recipe dairy free, but feel free to substitute regular milk if you prefer.
Pour milk mixture over bread chunks and press down with a spatula to ensure that all bread is coated. Let sit for 10-15 minutes to allow bread to soak up liquid.
Spread 1 cup of canned pumpkin over baking dish, then turn bread to incorporate pumpkin.
Sprinkle 1 Tablespoon of brown sugar over top and bake for 1 hour at 350°F, or until a toothpick inserted comes out clean.
Top with ice cream or whipped cream – best enjoyed warm.
Free printable copy of this recipe at bottom of post.
More of our favorite pumpkin recipes:
Healthy Pumpkin Chocolate Chip Muffins
Grab a free printable copy of our Pumpkin Pie Bread Pudding recipe here:
If you love this recipe, rate it!
This melt-in-your-mouth pumpkin pie bread pudding recipe may just become your new favorite Thanksgiving dessert!
- 1 can crescent sheet dough
- 2 teaspoons pumpkin pie spice
- 1 loaf Hawaiian bread cubed
- 1 cup butter melted
- 5 eggs
- 2 cups coconut milk
- 2 cups almond milk
- 1 cup brown sugar (plus 2 teaspoons)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup pumpkin
- Preheat oven to 350°F.
- Spread crescent dough sheet to cover the bottom of a large baking dish. Trim sides if necessary. Sprinkle with 1 teaspoon pumpkin pie spice.
- Fill baking dish with bread chunks and press down to fit. Pour melted butter over bread.
- In a large mixing bowl combine eggs, coconut milk, almond milk, 1 cup brown sugar, vanilla extract, salt, and remaining teaspoon of pumpkin pie spice. Whisk until well mixed.
- Pour milk mixture over bread chunks and press down with a spatula to ensure that all bread is coated. Let sit for 10-15 minutes to allow bread to soak up liquid.
- Spread 1 cup of canned pumpkin over baking dish, then turn bread to incorporate pumpkin.
- Sprinkle 1 Tablespoon of brown sugar over top and bake for 1 hour at 350°F, or until a toothpick inserted comes out clean.
- Top with ice cream or whipped cream - best enjoyed warm.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Be sure to pin our Pumpkin Bread Pudding on Pinterest:
But wait, there’s more!
Oh, and definite try our Fluffy Pumpkin Cookies too! It’s a brand new recipe!
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Stacey aka the Soccer Mom
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Last updated on August 5th, 2019 at 03:23 pm
Crystal @ MommyisaWino.com says
September 29, 2017 at 3:29 pmI am going to have to try this this year. We love pumpkin pie and I haven’t had bread pudding in a long time. No harm in making both right?