With just 7 ingredients this vegan pumpkin French toast is easy to make. Lightly crisp on the outside, tender in the middle, and infused with pumpkin spice flavors, it's the most delicious way to start your day!
If you love French toast as much as I do then you might already know I have a recipe for a classic vegan French toast in my first cookbook Fuss-Free Vegan, and a recipe for coconut banana French toast here on this blog. But the real question is: can you ever have too many French toast recipes? The answer is clearly no. So alas, I bring you Vegan Pumpkin French Toast! (Applause please).
After making my favorite vegan pumpkin pie, I was left with some extra pumpkin pureé, and I knew just what to do with it, FRENCH TOAST! You don't need eggs to make French toast! Pumpkin is a great substitute for eggs and can even be used in baking as a swap. So I decided to try making French toast with pumpkin and wowee! Am I ever glad I did. I mixed canned pumpkin puree with plant-based milk (I used oat milk but any kind of plant-based milk will do), cornstarch so that it thickens and crisps up a bit, maple syrup, pumpkin pie spice, and vanilla extract for flavor. SO YUMMY. This is my new favorite sweet breakfast, hands down.
This is the perfect breakfast for a chilly autumn morning, and it would be so lovely shared with family and friends on a holiday morning such as Thanksgiving of Christmas. This recipe makes enough batter for about 6 slices of bread (depending on the size of your bread), but feel free to double it or triple it as needed to make as much french toast as you like!
How to Make Vegan Pumpkin French Toast:
In a wide medium bowl, whisk together the plant-based milk and cornstarch so that the cornstarch is completely dissolved. Now whisk in the pumpkin pureé, maple syrup, pumpkin pie spice, and vanilla extract.
Lightly oil a large non-stick pan with a bit of oil. When the pan is hot and ready, dip a slice of bread into the pumpkin mixture and coat both sides, and gently shake off excess. Do not soak the bread in the pumpkin mixture or it will get too soggy, just quickly dip both sides.
Place the bread in a hot pan and cook for 3 - 5 minutes per side until golden brown on both sides. Serve hot with maple syrup, vegan butter, coconut whipped cream, and an extra sprinkle of pumpkin pie spice if desired.
This vegan pumpkin French toast is...
- Lightly crisp on the outside, tender on the inside
- Easy to make (and even easier to eat).
- Busting with autumn flavors
- The perfect breakfast for a holiday morning
What to serve with vegan pumpkin french toast:
Vegan Coconut Whipped Cream
Quick & Easy Tofu Bacon
Tofu Scramble Spice Mix
Easy Vegan Breakfast Sausage Patties
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Vegan Pumpkin French Toast
Ingredients
- ½ cup + 2 tablespoons plant-based milk (such as oat or soy)
- 1 ½ tablespoons cornstarch
- ½ cup pumpkin pureé (cooked and pureéd pumpkin, I use canned) (not pumpkin pie filling)
- 2 tablespoons maple syrup (plus more for serving)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- light oil (such as canola or vegetable) for frying
- 6 slices day-old bread (gluten-free if preferred)
Instructions
- In a wide medium bowl, whisk together the plant-based milk and cornstarch so that the cornstarch is completely dissolved. Now whisk in the pumpkin pureé, maple syrup, pumpkin pie spice, and vanilla extract.
- Lightly oil a large non-stick pan with a bit of oil. When the pan is hot and ready, dip a slice of bread into the pumpkin mixture and coat both sides, and gently shake off excess. Do not soak the bread in the pumpkin mixture or it will get too soggy, just quickly dip both sides.
- Place the bread in a hot pan and cook for 3 - 5 minutes per side until golden brown on both sides. It's best to cook the French toast slowly so that it gets crisp on the outside and cooks through to the middle. You will likely need to work in batches depending on the size of your pan. Serve hot with maple syrup, vegan butter, coconut whipped cream, and an extra sprinkle of pumpkin pie spice if desired.
Nutrition
More vegan pumpkin recipes you might enjoy:
Sarah says
Delicious and perfect for a lazy fall morning! Super easy to whip up too!
Sam Turnbull says
Yay! So happy you loved it Sarah 🙂
Dee says
I wanted to make this recipe so bad, but I didn’t have the ingredients. I doordashed pumpkin, pumpkin spice, and maple syrup. They were out of pumpkin & pumpkin spice!! So I did a second DoorDash order of just canned pumpkin, and made a homemade pumpkin spice (minus the allspice, which I didn’t have). Paid the full delivery fees & tips twice. It was worth it!!! Such a delicious recipe. Now I need to figure out how to use up the rest of the 800ml can of pumpkin!
Sam Turnbull says
Haha! Amazing, so happy you loved it!!
Susan says
Hi, Sam! As soon as I saw this recipe posted I knew it had to happen. The Vegan Pumpkin French Toast is delicious and so warming and flavorful. I just finished two slices with homemade apple butter and tempeh bacon on the side made with your Sweet and Smoky marinade which is my go to for tempeh. I scraped the last of the batter out of the shallow bowl and spread it on top of each piece while it was in the pan so when I flipped it there would be more delicious flavor on each piece. No sticking issues with a little light olive oil and Earth Balance for flavor in my GreenPan.
Thank you!! A++ recipe
Sam Turnbull says
Yay!!! Thrilled you loved it so much Susan!! 🙂
josh says
I've made a ton of your recipes, but this was the first one that was a complete fail for me. The "wet" bread just sticks to the pan like glue. Can't release with silicon spatula, so I had to use my metal one (which ruins the non-stick surface, of course.) Tried 2 different non-stick pans. Tried no oil, and light oil, and lots of oil. Didn't make a difference. Tried soaking bread more and less. Didn't make a difference. There's obviously some technique that works, since your 'after' photos look amazing. But just did not work for me, alas.
Sam Turnbull says
Hi Josh, sorry you had some difficulty. Make sure you use oil (and not vegan butter), as vegan butter can burn. Also make sure you are using a good non-stick pan and heat up the pan and the oil really well before adding it to the pan. To test if it is hot enough, add a drop of water to the pan, if the water sizzles and bounces, the pan is hot and ready to use. If it doesn't do anything or only sizzles a little it isn't hot enough. I hope that helps. I had no problems with this sticking in my cast iron pan. 🙂
Rosaline Cameron says
The recipe looks easy, am going to try making it today. Will leave my comments about it after I try it. I don't think I will be disappointed as all your recipes are mouthwatering.
Sam Turnbull says
Enjoy!