Simple Gluten Free & Low Carb Pumpkin Spice Bread Pudding

Pumpkin Spice Bread Pudding

Bread pudding is a simple and delicious treat, and when made with pumpkin and all the cozy spices of fall, it carries the nostalgia of hot tea, fuzzy blankets, and crisp mornings. This low carb pumpkin spice bread pudding is rich and heavenly and can be served any way you like. It is especially delicious when topped with low carb ice cream or homemade whipped cream and is just as good served cold. This is a really easy recipe with little effort on your part. You can make one large 8×8 dish or individual serving sized ramekins! 


Low carb Pumpkin spice bread pudding can be a great alternative to pumpkin pie for Thanksgiving (or in addition to it!), though it can really be enjoyed any time of the year.

How to Make Low Carb Pumpkin Spice Bread Pudding

For this low carb pumpkin spice bread pudding recipe you will need:

  • A bag of Fox Hill Kitchens Bunz
  • Heay cream (or coconut cream)
  • Water or “milk” (dairy, almond, coconut)
  • Pumpkin puree
  • Allulose or granulated sugar substitute
  • Eggs
  • Salt
  • Pumpkin pie spice blend
  • Vanilla extract
  • Salted butter
  • Rum (optional)
  • Toasted walnuts or pecans (optional)

All you really need to do is combine the ingredients, stir in the cubed bread, pour into a baking dish, and bake!

Pumpkin Spice Bread Pudding Ingredients
Pumpkin Spice Bread Pudding Before Cooking

Low Carb Pumpkin Spice Bread Pudding Substitutes

Instead of heavy cream, you could also use sour cream or coconut cream (though it will definitely add a coconut flavor).

For the “milk,” almond or coconut is fine, but we actually used half heavy cream and half water.

We used 1 Cup of allulose; however, you could use ¾ cup to 1 cup depending on how sweet you like things. I definitely wouldn’t recommend going over 1 cup.

Low Carb Pumpkin Spice Bread Pudding Tips & Notes

This recipe is a great way to use Funny Bunz, though of course you can use a bag of of our Large or Small Bunz.

You may also adjust how much pumpkin pie spice you would like, 1 Tbs or more to taste.

Make sure as many of your ingredients as possible are room temp, especially the eggs. This will make sure the bread pudding cooks faster and more evenly.

When adding the melted butter, add only a little at a time while stirring. This will ensure that you don’t accidentally start to cook the egg.

Give the bread a few minutes to soak in the pudding mixture so that it is moist and flavorful when baked!

While baking, check to make sure that the top isn’t browning too quickly. If it is, cover it with foil and pop it back in the oven!

Low Carb Pumpkin Spice Bread Pudding plated

Storage: you can store your pumpkin spice bread pudding for up to 1 week in the refrigerator or freeze it to enjoy later!

Low Carb Pumpkin Spice Bread Pudding in Dish

Absolutely delicious when topped with whipped cream!

You can find our recipe for how to make keto whipped in just 5 min here.

Let us know how you and your family enjoyed this low carb pumpkin space bread pudding recipe! Remember to share your photos with us on Instagram and Facebook @foxhillkitchens

Low Carb Pumpkin Spice Bread Pudding Recipe:

Gluten Free and Low Carb Pumpkin Spice Bread Pudding

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: buns, gluten free, low carb
Yield: 10 to 12 servings


  • Large Bowl (additional bowls for melting butter etc.)
  • Measuring spoons
  • Knife
  • Whisk or immersion blender
  • 8x8 inch dish or several smaller ramekins (the recipe makes 6 cups of bread pudding)


  • 1 9 oz Bag Fox Hill Kitchens Bunz cut into ½-1in cubes
  • 1 Cup Heavy cream can sub sour cream or coconut cream
  • ½ Cup "Milk" almond, coconut, water, or ¼ C cream + ¼ C water
  • ¾ Cup Pumpkin puree
  • 3 Eggs room temp
  • ¾ Stick (3oz) Salted butter melted
  • ½ Cup Allulose or granulated sugar substitute
  • ¼ tsp + 1pinch Salt
  • 1 Tbs Pumpkin pie spice optional more to taste
  • 2 tsp Vanilla
  • 1 Tbs Rum optional
  • up to 1 Cup Chopped walnuts or pecans optional


  • Preheat oven to 350° for conventional (or 325° for convection).
  • Using an immersion blender or whisk, combine and blend all the ingredients except Bunz and optional nuts. Add the butter little by little so as not to cook the eggs.
  • Stir in bread cubes, making sure that they are all well coated. Leave mixture 5-10 min to allow the bread to fully saturate.
  • Pour the bread pudding mixture into an 8x8” baking dish or several individual ramekins. If you are using walnuts, sprinkle them across the top and push them in just a little to prevent them from burning.
  • Bake 25-30 min at 350° until set. If using ramekins, begin to check if they're done starting around 15 minutes. If using an 8x8” dish, check around 15 min that it isn't burning on top. If you notice the bread on top browning before the pudding sets, you may want to cover it with foil to prevent burning.
  • Enjoy warm or cold, top with whipped cream or ice cream if desired!

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