Pumpkin Pie French Toast

Pumpkin Pie French Toast

Andrea Cushman 0

"A delicious holiday breakfast. It's a wonderful spin on traditional french toast that measures up for any pumpkin pie lover. Serve warm with warmed maple syrup!"


35 m servings 284 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat a lightly oiled skillet over medium heat.
  2. Whisk eggs, half and half, pumpkin, cinnamon, vanilla extract, pumpkin pie spice, and walnuts together in a bowl. Soak one slice of bread at a time in the pumpkin mixture, then place in the prepared skilled. Repeat with the remaining slices of bread. Stir the pumpkin mixture between dips to keep the walnuts from settling. Cook the bread until golden brown, about 3 minutes on each side.
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  1. 54 Ratings


I have made other pumpkin french toast recipes, and none compare to this one. I think what sets this one apart must be the cream, the pumpkin pie spice and vanilla extract. I could taste the pum...

Very good. I used Carnation evaporated milk. This woorks great with the flavored Coffeemate liquid creamers too. French Vanilla or the holiday flavor you like best. Thanks Andrea. Pumpkin wor...

I used organic eggs, fat free half-n-half, Trader Joe's pumpkin puree and I actually used all pumpkin pie spice which was 1 1/4. My kids really enjoyed this. I made a homemade maple-vanilla syru...

These were great! One addition that I did, was to add 1 ts of brown sugar. Other wise everyone loved them!

I didn't happen to have any cream or walnuts on hand and I needed to cut the recipe in half, but I figured I would try this recipe anyway. I used 2 eggs, about a 1/4 cup of milk, 1/4 cup of cann...

A nice change of pace from traditional French toast. Even though I stirred the batter though between bread dippings, the walnuts tended to slide to the bottom of the batter, so that the first pi...

This was wonderful! I used plain half and half, but it I am going to try it again with Gingerbread flvaored creamer. The pumpkin mixture absorbed nicely into the bread. Delicious!

I like anything pumpkin flavored. These definitely made a delicious breakfast!

Delicious and easy. I used fat free milk instead of half & half because that's what I had on hand. It tasted great and made the recipe healthier. I also sprinkled the walnuts on top after it ...