Pre-heat your oven to 325°.
Line a baking sheet with parchment paper, and transfer the cubed bread pieces to the lined baking sheet.
Bake at 325° for 20 minutes, using a spatula to turn the cubes after 10 minutes.
While the bread cubes are toasting, prepare the pumpkin custard. In a large bowl, whisk together the pumpkin puree, milk, eggs, maple syrup, vanilla extract and spices until combined.
Once the cubes are toasted, remove from the oven and place in a greased 9x13 baking dish.
Pour the pumpkin custard over the bread cubes, and toss with a large spoon to make sure all the bread cubes are covered.
Top with the chopped pecans.
Bake the bread pudding at 325° for 50-60 minutes, or until the bread pudding is completely set.
Let cool slightly before enjoying!