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Oct 03

Pumpkin French Toast

Pumpkin French Toast

French toast is one of my favorite breakfasts. I’ll pick it over pancakes or waffles any day. When I saw a recipe adding pumpkin to French toast it sounded like a match made in Heaven…especially since I always want everything pumpkin this time of year. The pureed pumpkin and pumpkin pie spice really add a warm, seasonal Autumn twist to traditional French toast. I loved how fast it was to heat these up as leftovers, and you could certainly freeze any that you didn’t plan to eat within a few days. I left the toppings up to you, but I actually liked mine with some light Reddi-wip and a little more pumpkin pie spice sprinkled over the top. Add a link of turkey breakfast sausage and some fruit salad and you have a perfect, filling & complete breakfast worthy of company, family or just a quiet morning by yourself.

Pumpkin French Toast

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Pumpkin French Toast

Yield: 5 (2 slice) servings


  • 3 large eggs
  • ½ cup skim milk
  • ¾ cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 10 slices light wheat bread (such as Pepperidge Farms light style)


  1. In a large shallow bowl (I usually use a glass pie plate), combine the eggs, milk, pumpkin and spice and whisk together until thoroughly mixed. Set aside.
  2. Mist a griddle or skillet with cooking spray and bring to medium-low to medium heat. Dip each side of a piece of bread into your egg/pumpkin mixture to coat and then shake off any excess mixture. Place the coated bread on the pan and repeat until the pan is full. Cook for 1-2 minutes or until the bottom is golden brown and then flip and cook an additional 1-2 minutes. You will likely need to do several batches – don’t forget to re-mist your griddle with cooking spray in between!

Weight Watchers Freestyle SmartPoints:
3 per (2 slice) serving (SP calculated using the recipe builder on, a serving was 4 SP on the previous program

Weight Watchers Points Plus:
4 per (2 slice) serving (P+ calculated using the recipe builder on

Nutrition Information:
145 calories, 22 g carbs, 3 g sugars, 4 g fat, 1 g saturated fat, 10 g protein, 7 g fiber (from

slightly adapted from 5 Dollar Dinners


51 Responses to “Pumpkin French Toast”

  1. #
    Anonymous — October 3, 2012 @ 11:15 pm

    I just cooked two Pie Pumpkins and now have 8 cups of puree. Can’t wait to try this with Fresh. Once you have fresh pumpkin puree, you will never go back to canned! Thank you for the recipe and I hope you are feeling better!!!

    • emilybites replied: — October 3rd, 2012 @ 11:42 pm

      I would love to try that, Nancy. Maybe this is the year! 🙂

    • Unknown replied: — October 24th, 2012 @ 2:50 am

      It is so easy and cheaper in the long run to make your own pumpkin puree

  2. #
    Chris — October 3, 2012 @ 11:40 pm

    Hi Emily ~
    I can hardly wait to give these a try. I’m a little confused …please clarify what you mean by: Yields 5 (2 slice) servings. WW P+: 4 per serving (a serving of four pancake bites is 4 P+) …what do you mean by ‘pancake bites’?


    • emilybites replied: — October 3rd, 2012 @ 11:42 pm

      Sorry, I used another recipe as a template and didn’t realize I forgot to remove that line. All fixed!

  3. #
    nic — October 4, 2012 @ 2:21 am

    Looks/Sounds AMAZING!

    • emilybites replied: — October 17th, 2012 @ 1:48 am

      I hope you make it and love it!

  4. #
    DaMora — October 5, 2012 @ 7:05 am

    Looks delish! I love pumpkin recipes.

    • emilybites replied: — October 17th, 2012 @ 1:48 am

      Me too! 🙂

  5. #
    Elizabeth@ Food Ramblings — October 5, 2012 @ 5:19 pm

    yum, yum, yum! making this weekend 🙂

    • emilybites replied: — October 17th, 2012 @ 1:49 am

      Yay 🙂

  6. #
    Sandi — October 5, 2012 @ 7:48 pm

    This looks great!! Would it be possible to make it like a baked french toast where everything goes into a casserole and then in the fridge overnight?

    • emilybites replied: — October 17th, 2012 @ 1:49 am

      Not sure – let me know!

  7. #
    Anonymous — October 6, 2012 @ 11:40 pm


    • emilybites replied: — October 17th, 2012 @ 1:49 am

      Awesome!! Thanks for the head’s up 🙂

  8. #
    Anonymous — October 7, 2012 @ 3:43 pm

    tried this last night, YUM and so easy!

    • emilybites replied: — October 17th, 2012 @ 1:50 am

      Yay, glad it was a hit!

  9. #
    MaggieE — October 8, 2012 @ 6:50 pm

    This was great! I made it with egg substitute instead of eggs and it was wonderful! I froze the rest to eat throughout the week for breakfast 🙂 Yum!

    • emilybites replied: — October 17th, 2012 @ 1:50 am

      I’m happy you liked it! Thanks for letting me know 🙂

  10. #
    Sara — October 8, 2012 @ 11:35 pm

    I made these yesterday and they were a bit hit! My boyfriend absolutely loved them! He gave them a 9/10!!! I didn’t have any pumpkin pie spice mix so I had to make my own and I think I was missing a little something. Still turned out great.

    • emilybites replied: — October 17th, 2012 @ 1:51 am

      Glad to hear they were a big hit! 🙂

  11. #
    LeAnn — October 9, 2012 @ 12:29 pm

    I made these Saturday morning… followed your recipe except I didn’t have pumpkin pie spice so subbed cinnamon, clove and nutmeg and used rustic crusty french bread instead of regular bread… it was sooooooo delicious! I felt like I was cheating!!

    • emilybites replied: — October 17th, 2012 @ 1:51 am

      Yum, glad it all worked out and you loved it! 🙂

  12. #
    Anonymous — October 14, 2012 @ 8:41 pm

    Emily, these were excellent!! I was set on making pumpkin French toast for the fall, but I was happy to find a healthier option. Thanks so much for sharing!

    • emilybites replied: — October 17th, 2012 @ 1:52 am

      Perfect, I’m happy you loved them!

  13. #
    Amanda — October 16, 2012 @ 2:36 am

    Just made this for my boys for dinner, they loved it! I tried a few bites and agree, its delicious! Thanks for all the great recipes!

    • emilybites replied: — October 17th, 2012 @ 1:52 am

      Yay, I love breakfast for dinner! Glad to hear it was a hit with the fam 🙂

  14. #
    Misty — October 16, 2012 @ 5:38 pm

    I was disappointed in this one. Mine didn’t have much flavor at all. I don’t know if my pumpkin pie spice was too old or what. 🙁

    • emilybites replied: — October 17th, 2012 @ 1:52 am

      Hm, not sure why that would be. Sorry you didn’t like it!

  15. #
    Abby Curtis — October 17, 2012 @ 1:47 am

    Just a sidebar, but I use Nickels 35 bread (only 1 point/slice)… Wondering if that would reduce points further!? 🙂 Haven’t calculated it out yet.

    • emilybites replied: — October 17th, 2012 @ 1:53 am

      Definitely doesn’t hurt to check!

  16. #
    Abby Curtis — October 17, 2012 @ 1:47 am

    Just a sidebar, but I use Nickels 35 bread (only 1 point/slice)… Wondering if that would reduce points further!? 🙂 Haven’t calculated it out yet.

  17. #
    Anonymous — October 18, 2012 @ 3:15 am

    Better to use egg whites and Cinnamon raisen bread (one with out too much sugar). Yummy!

  18. #
    Maureen — October 19, 2012 @ 12:50 pm

    I can’t wait to try this – it looks delicious! I picked this as one of My Friday Favorites this week – you can check it out here –

  19. #
    Anonymous — October 25, 2012 @ 6:21 pm

    I had to use rehydrated sweetened condensed milk because my milk was spoiled, but I vote this as the greatest comfort food EVER! Thank you for the recipe!

  20. #
    nfonseca — October 29, 2012 @ 3:45 pm

    1 t pumpkin spice… Is that a teaspoon?

    • emilybites replied: — October 30th, 2012 @ 1:52 am

      Yes, a lowercase t is a standard abbreviation for teaspoon and a capital T stands for tablespoon. 🙂

  21. #
    Anonymous — November 3, 2012 @ 5:32 pm

    This was so good! My husband and I both loved it and will be making it again.

  22. #
    Mia — November 4, 2012 @ 11:11 am

    Hey Emily! Just wanted to let you know I posted a slightly adapted version of this recipe on my blog. Here’s the link: It’s in german but I have a translation tool in my sidebar if you want to read it.
    Thank you for sharing, I love this!
    Much love,

  23. #
    Sharon Rasmussen — November 27, 2012 @ 7:42 am

    Emily, Emily, Emily – awwwh Emily!! You are a woman after my own heart. I love pumpkin and this is my favorite time of year. For some reason most companies consider pumpkin to be a Fall only vegetable/fruit(?) and by June I’m beginning to suffer pumpkin withdrawal. I’m going to make this French Toast this weekend for brunch and serve it with a hot cup of Bigelow’s Pumpkin Spice tea with a big dash of fat-free creamer and sprinkle of nutmeg (a seriously underappreciated spice in my opinion). Thanks for coming up with these great recipes!
    Sharon Rasmussen

  24. #
    Amanda Moore — November 27, 2012 @ 4:32 pm

    made this morning it was a big hit!

  25. #
    Anonymous — November 28, 2012 @ 6:00 pm

    I tried this recipe this morning. Last night tried the taco “cupcakes” and for lunch today made the what lasagna “cupcakes”. Everything has been VERY tasty! Keep up the great recipes. I look forward to trying more.

  26. #
    suer — December 16, 2012 @ 2:47 am

    Did I tell you that I served this to the whole gang over Thanksgiving. Your cousin Skip had hard about it somewhere and wanted me to make some, so I used your recipe. Well mostly, didn’t have P. pie spice. But cinnamon, nutmeg, and a dash of clove was great. Very popular. M-m. Thanks. Aunt Sue.

  27. #
    Anonymous — February 20, 2013 @ 2:43 pm

    I think I did something wrong! All my pumpkin coating stuck to the pan. 🙁 Either I had the heat too high or it was the fact that I used egg substitute and almond milk. It was still pretty tasty though!

  28. #
    Valerie Stashewsky — March 15, 2013 @ 4:06 pm

    This recipe was delicious!

  29. #
    Anonymous — March 21, 2013 @ 10:11 pm

    This is amazing. Had it for dinner 😉 sprinkled a little extra pumpkin spice over it. I’m gonna try adding vanilla extract next time. So worth the four points 😉

  30. #
    Anonymous — March 27, 2013 @ 1:36 am

    Could you leave this in the refrigerator overnight and bake in the morning? If so what temperature would you bake it and for how long?

  31. #
    T.J. Eich — September 2, 2013 @ 2:12 pm

    Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out!

  32. #
    Jenna Powell — September 8, 2013 @ 3:04 pm

    This was easy quick and delish. I wanted to pin it but don’t see the pintrest button.

  33. #
    Ashiq Rahman — September 27, 2013 @ 10:41 am


    I am very impressed after reading through parts of your blog. With your cooking skills I think you could be interested in this competition I have found. You cook your national dish and then you have the opportunity to win an iPad mini or money. It could also be a good chance for you to let more people know about your blog since you will be shown on their homepage and in a cookbook!
    Here’s the presentation about the competition:
    Competition: Win iPad or Money
    And here’s their facebook page:
    Facebook Page

    I hope you will be win..


  34. #
    Hannah @ CleanEatingVeggieGirl — October 8, 2013 @ 5:39 pm

    This sounds absolutely amazing!! I really want to try making a vegan version!

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