If you think you don’t like bread pudding—or pudding in general—this dessert will completely change your mind.
Whipped Crumb Pumpkin Pudding combines the idea of bread pudding, like this Pumpkin Pecan Bread Pudding with Toffee Rum Sauce, with the silky comfort of pudding, but without the textures people usually dislike.
There are no bread chunks here. No soggy cubes. And no boxed pudding mix, either.
Instead, fine dry bread crumbs dissolve right into the pumpkin custard, creating a light, airy, spoonable texture that feels like a cross between pumpkin mousse and classic baked custard.
Why This Recipe Works (Even for the Skeptics)
1. The Texture Is Completely Different
The biggest complaint about bread pudding is the mushy, chunky bread pieces.
This recipe eliminates that by using fine crumbs, which blend smoothly into the mixture. At the same time, it avoids the overly smooth or gelatinous feel of traditional pudding.
2. The Flavor Is Warm, Cozy, and Balanced
With cinnamon, ginger, and cloves, the spice profile is classic fall—but the texture gives it a fresh twist.
Though this recipe calls for a 15-ounce can of puréed pumpkin, we used fresh roasted sugar pie pumpkin.
Fresh pumpkin deepens the flavor and makes the pudding naturally sweeter and silkier. Find a recipe here for Roasting Sugar Pumpkins.
Why You’ll Love This Dessert
- Perfect for people who usually hate bread pudding
- Great for those who think pumpkin desserts can feel too dense
- Uses everyday pantry ingredients
- Can be made ahead
- Comforting without being heavy
This is the kind of dessert that makes everyone at the table pause after the first bite and say, “Wait… what IS this? It’s amazing.”
The Best Whipped Crumb Pumpkin Pudding for People Who Hate Bread Pudding
1 15 oz can canned pumpkin
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1 1/2 cups dried bread crumbs
Note: From day-old bread, dried and processed into fine crumbs, or use unseasoned commercial bread crumbs
1 1/2 cups milk
Garnishing
Whipped cream – Find recipe HERE
Maple syrup, for drizzling
Toasted Pecans, chopped (1/4 cup)
Preheat your oven to 350 degrees
In a large mixing bowl, combine canned (fresh if using) pumpkin, sugar, cinnamon, ginger, cloves, and salt. Mix with a hand mixer on low for about 2 minutes to incorporate air.
Cook’s Notes
Beating introduces tiny air bubbles, and eggs help trap them. When the pudding bakes, those bubbles gently expand, giving the finished dessert its unique lightness. Without this step, the pudding would be dense and heavy.
This one technique is what makes the texture so cloud-like and spoon-soft.
Separate the eggs, placing yolks into the pumpkin mixture and whites into a clean bowl. Ensure no yolk gets into the whites for best whipping.
Mix the egg yolks into the pumpkin mixture until fully combined.
Add dried bread crumbs ( be sure there dry and tiny for a smooth texture) to the pumpkin mixture. Stir until evenly incorporated.
Slowly pour in the milk while mixing, ensuring the mixture is smooth and well combined. Set aside.
With clean beaters, beat the egg whites in a separate bowl until they are fluffy and hold soft peaks. Stop at soft peaks; overbeating will make folding into pumpkin mixture difficult.
Gently fold the beaten egg whites into the pumpkin mixture, using a spatula. Do not stir vigorous, rather fold until just a few streaks remain.
Cooks Notes
Folding the whipped egg whites into the mixture rather than stir or mix it in, helps preserve air for a lighter pudding.
How to Fold Properly: Step-by-Step
1. Choose the right tool
Use a rubber spatula or a wide metal spoon.
These move through the mixture gently and efficiently.
2. Start with the lightest mixture on top
Add the airy ingredient (whipped cream, egg whites, etc.) on top of the heavier mixture.
Never pour the heavy mixture onto the light one.
3. Cut down through the center
Place your spatula in the middle of the bowl and cut straight down to the bottom.
4. Sweep across the bottom
Slide the spatula across the bottom of the bowl and up the side, like you’re lifting the heavy mixture.
5. Rotate the bowl
Turn the bowl a quarter turn with your other hand.
6. Repeat gently
Continue the sequence:
Cut → Sweep → Lift → Turn → Repeat
Stop folding as soon as the mixtures are combined and you no longer see streaks.
Pour the batter into an ungreased 8×8-inch square baking pan. Smooth the top gently.
Place pan in the preheated oven for 40-55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Be sure to check at 40 minutes; do not over bake. Remove from oven and let cool for at least 15 minutes before serving.
Enjoy These Pumpkin Favorites
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What? There are people that don’t like bread pudding, no way! Haha I have never heard of pumpkin bread pudding, sounds good!
Yes, my wife is one of them / but when I made this Crispy bread pudding she loved it 🥰