Vegan Pumpkin Pie Bread Pudding


Sometimes I think October should be dubbed “pumpkin month.” It seems everywhere I click that bright orange gourd is calling my name with yet another recipe idea. But the one that truly caught my attention was this vegan pumpkin pie bread pudding. It’s a rich and creamy dessert, created by my good friend Hannah Kaminsky.

Sure, I bet there are some other vegan pumpkin bread pudding recipes out there, but none are like Hannah’s. She doesn’t tread lightly with flavor, and she doesn’t do ordinary. Her warm and comforting recipe is made with brown sugar and pumpkin pie spices – wonderful additions, but no big surprises there. But then she spikes this dish with crystalized ginger and a splash of dark rum for amazing depth in flavor.

Vegan Pumpkin Pie Bread Pudding Recipe with gluten-free option - amazing warm, comforting flavors!

Special Diet Notes: Vegan Pumpkin Pie Bread Pudding

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

Vegan Pumpkin Pie Bread Pudding
Prep time
Cook time
Total time
Serve this delicious bread pudding as is, or top it with dairy-free ice cream and a drizzle of vegan caramel sauce.
Recipe type: Breakfast
Cuisine: American
Serves: 8 servings
  • ½ pound crusty bread (wheat-based or gluten-free)
  • 1 cup pumpkin puree
  • 1 tablespoons non-GMO cornstarch
  • ½ cup dark brown sugar, packed
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • Pinch salt
  • 1 cup plain dairy-free milk beverage
  • 1 tablespoons dark rum
  • ¼ cup crystallized ginger, chopped fine
  1. Preheat your oven to 350 degrees and lightly grease a 9 x 13 inch baking dish.
  2. First, slice your bread into 1 inch cubes, and set aside.
  3. Whisk together the pumpkin puree, cornstarch, sugar, spices, and salt in a large bowl.
  4. Once smooth and thoroughly combined, slowly drizzle in the soymilk and rum, and stir until the mixture is homogeneous.
  5. Toss in the bread cubes and crystallized ginger, and use a wide spatula to gently coat the bread with the pumpkin. Pour the lumpy mixture into your prepared pan, and smooth the pieces down into an even layer.
  6. Let stand for 10 minutes at room temperature for the liquids to soak in a bit, and then bake for 45 – 50 minutes. The edges should appear set, but the interior will remain quite soft and moist. Good bread pudding should be very moist, so be careful not to over bake it!
  7. Let cool for about 15 minutes before serving. You can either take the time to make nice, neat slices like I did, or just grab a large spoon and scoop it out onto plates. It will taste good no matter what, so it doesn’t matter if it’s bit a ugly! Serve warm with caramel, whipped creme, or maybe even fudge sauce.

More Vegan Dessert Recipes by Hannah Kaminsky

Vegan Cashew Crème Pear Tart 

Mini New York-Style Vegan Cheesecakes 

Mini Vegan Cheesecakes Recipe (soy-free and gluten-free optional) - easy, decadent treats for sharing.

Tunnel of Fudge Cake 

Tunnel of Fudge Bundt Cake Recipe - vegan and allergy-friendly with gluten-free option

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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