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!