14 slices whole wheat sandwich bread
1⁄2 cup milk
3⁄4 cup canned pumpkin
1 teaspoon pumpkin pie spice
In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth. Dip each side of the bread and cook on a hot, greased griddle or skillet. Flip after 1 – 2 minutes. Serve with syrup or however you like to eat your french toast. If freezing, let cool completely and freeze.