Better Than Pie - Pumpkin Dessert

 

BONUS:  This recipe is a sneaky way to use
up leftover Natural Yeast Basic Bread...
But sometimes (if you're like me!)
You'll make bread JUST so you can
make this recipe! 

Technically speaking it is
NOT just a dessert - it is a BREAD  PUDDING.

ORIGINAL  RECIPE  FOUND  BY:  Bret Sr. 

SCHEMED  INTO  EXTRA  BATCHES:  Gavin and Mama Jo

ALL  EXTRA  EDITS  AND  EDITIONS  TO  MAKE  IT  MY  OWN  AND  EXTRA  DELICIOUS:  Mama Jo

A Thanksgiving 2025 conversation went something like this: 

Bret Sr.:    What desserts are we having?

Gavin:        Pumpkin pie.  

Bret Sr.:     No one likes pumpkin pie... I'll find something better.

... ... ... ... ... 

For Natural Yeast Bread Crumbs:

Preheat the oven to 275.

Cut off the crust and chop up your old bread.  You'll need 3-4 cups of bread cubes.

Bake on parchment paper for easy handling.

Make a single layer of bread cubes on a baking sheet and bake at 275 for 15-30 minutes until the bread cubes are dry but not toasted.

Remove from the oven and let cool.

When cooled, blend up in a blender on low until made into fine crumbs.  You'll need about 1- 1 and 1/4 cups of dry bread crumbs.

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INGREDIENTS:

2  cups (15 oz.) pumpkin puree

1  cup sugar

1  teaspoon cinnamon, heaping

1/2  teaspoon ground ginger

1/2  teaspoon ground cloves

1/2  teaspoon pink Himilayan salt

2  egg yolks, large

1 - 1 and 1/4 dry bread crumbs

2  cups whole milk

(alternative:  1 cup water and 1 cup whipping cream mixed)

2  egg whites, large

SERVE  WITH:

toasted pecans

whipping cream

maple syrup

... ... ... ... ... 

Preheat the oven to 350.

Prepare an 8X10 baking dish with cooking spray or lightly rubbed with a light olive oil.

Combine pumpkin puree, sugar, cinnamon, ginger, cloves, and salt in a large bowl.

Then using a hand mixer ADD the egg yolks ONLY and beat for 2-3 minutes on medium-high.  (Careful: it might spray a bit...)

Next, ADD the bread crumbs and mix well on LOW.

Next, ADD the milk and mix well on LOW.

WASH YOUR HAND MIXER BEATERS BEFORE NEXT STEP.

In a separate bowl, beat the egg whites until they are foamy and make soft peaks when the beaters lift out of the bowl.  (SEE PHOTO)

Very gently FOLD the beaten egg whites into the other bowl of ingredients.

Pour final mixture into the prepared 8x10 baking dish and bake in the oven for 45-55 minutes until edges and top are browned.

Can be served hot or cold (we all prefer COLD - tested hot and it seemed a bit like pumpkin pancakes...)

Serve topped with:

whipped cream

toasted pecans

maple syrup

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FOR  TOASTED  PECANS:

Preheat the oven to 325.  

Chop your pecans into the size of pieces you want.

Toast the pecans in a shallow pan on parchment paper until they begin to get fragrant, about 7 to 10 minutes.  

Let cool completely before storing. 

... ... ... ... ... 

FOR  WHIPPED  CREAM:

2  cups heavy whipping cream 

1/2  cup powdered sugar 

1  teaspoon vanilla  (Mexican vanilla is preferred)

Whip up on medium-high until thick and pulling off the edges of your bowl. 

Keep in the fridge until needed.

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