Pumpkin Pie French Toast

Pumpkin Pie French Toast

39 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Andrea Cushman
Recipe by  Andrea Cushman

“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!”

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Adjust Servings

Original recipe yields 4 servings



  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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Reviews (39)

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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 pumpkin in this recipe and the flavor overall was great. I used whole grain bread as I wanted to make this as a healthy breakfast for my family however, if I was making this simply to indulge tastebuds, I would go for slices of french bread and top it all off with generous dollops of spiced whipped cream, or a scoop of vanilla ice cream and a good drizzle of maple syrup, as suggested. The whole family loved this recipe.



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 worked into any recipe is so good for you.

Sarah Jo

Sarah Jo

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 syrup to drizzle over the top and I'll tell you...they ate all but one piece. I tried a bit and thought it was pretty good, though I might like to increase the pumpkin to a half cup and maybe cut the half-n-half to a quarter cup next time to REALLY taste the pumpkin. Using the maple-vanilla syrup with it was a good idea.

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Amount Per Serving (4 total)

  • Calories
  • 284 cal
  • 14%
  • Fat
  • 13.7 g
  • 21%
  • Carbs
  • 29.8 g
  • 10%
  • Protein
  • 10.7 g
  • 21%
  • Cholesterol
  • 170 mg
  • 57%
  • Sodium
  • 443 mg
  • 18%

Based on a 2,000 calorie diet



previous recipe:

Vanilla French Toast


next recipe:

Pumpkin French Toast Bake