In a large mixing bowl, whisk together pumpkin, half and half, light brown sugar, eggs, vanilla, pumpkin spice coffee creamer, ground nutmeg, maple syrup, and ground cloves.

Add cubed bread to the liquid mixture and stir well to coat all the bread.

Cover and refrigerate mixing bowl for at least 5 hours, or overnight if possible.

When you're ready to make your bread pudding, coat the inside of slow cooker with non-stick spray.

Pour your bread and any remaining liquid (that hasn't been soaked up by bread) into the crockpot.

Cook on low for 4 hours and 30 minutes, or if you are pressed for time, cook on high for 2 hours and 30 minutes.

Add butter, brown sugar, water, maple extract, and sea salt to a medium saucepan and cook over medium heat, stirring until butter melts.

Bring to a boil for 5 minutes, stirring often to prevent burning.

After 5 minutes, remove pan from heat and stir in in 1/2 cup milk and vanilla. Whisk until well combined.

Pour sauce over plated bread pudding.

Top with whipped cream and pecans.