Sunday, October 23, 2011

Vegan MoFo #20: Pumpkin Pie French Toast

The inspiration for this came to me last year when I made some veganized Pumpkin Pie Bites for a Halloween party. I had leftover pie filling and came up with the idea of using it for French Toast. Excellent idea, if I do say so myself!

 I didn’t have any leftover pie filling this time, so I made up a quick pumpkin pie-like batter. Please note that this recipe will not make a pie! But if you ever do have any extra pumpkin pie filling, you can try that instead. The filling can be kept in the refrigerator for a few days and then used to make yummy toast.

Pumpkin Pie French Toast


1 cup canned pumpkin

1/3 cup sugar

4 oz vegan cream cheese

1/3 cup soy milk

1 tsp vanilla extract

1 tsp cinnamon

Pinch of nutmeg

8 slices of your favorite French bread

Vegan margarine, for frying


Place all ingredients except bread and margarine in a blender or food processor. Blend until smooth and pour out into a shallow container or bowl.

Melt a generous amount of margarine in a non-stick skillet over medium heat. Soak each piece of bread in the pumpkin mixture for several moments on each side.

Place the soaked bread in the skillet and fry until brown on one side, then flip, cooking until brown again. Repeat until all slices are done, adding additional margarine between each round.

I recommend serving with real maple syrup!


  1. Oh, yum. Those look great, totally marking this recipe to try! I can never use vegan cream cheese fast enough before it goes bad, so I'm always happy to see it show up in recipes. :)

  2. Hi there! I awarded you a Liebster Blog Award! I've linked your blog on my post with a picture. Love the pumpkin french toast!

  3. Hi Jen! I'm honored. Thank you so much.