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Pumpkin French Toast with Pumpkin Butter | Taste and Tipple

Pumpkin French Toast with Pumpkin Butter

Course Breakfast
Cuisine American
Keyword Pumpkin French Toast
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 servings
Author Yvonne Langen


  • 4 eggs
  • cup milk
  • ½ cup pumpkin purée (not pumpkin pie filling)
  • tsp vanilla extract
  • 1 tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp allspice
  • ¼ tsp nutmeg
  • 8 slices Texas toast
  • 1 cup fresh raspberries, for topping
  • 1 cup fresh blueberries, for topping

Pumpkin Butter

  • ½ cup salted butter
  • cup pumpkin purée
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • dash ground ginger
  • dash allspice
  • dash nutmeg


  1. Set a large non-stick skillet set over medium heat, add a tablespoon of butter and melt.

  2. In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, and spices.

  3. Dip the bread in egg/pumpkin mixture and dredge both sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes per side. Repeat with remaining slices of Texas toast, serve hot with whipped pumpkin butter, maple syrup and fresh berries. If you're working in batches, preheat oven to 250 degrees Fahrenheit and place cooked French toast on a baking sheet in the oven to keep warm. 

  4. To make the pumpkin butter, in a small mixing bowl or the bowl of your stand mixer, add the softened butter and beat with a hand mixer or stand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup, vanilla, and spices. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.

Recipe Notes

Recipe adapted from: Dicks, Natalie. "Pumpkin French Toast with Whipped Pumpkin Butter." Life Made Simple: Recipes for Real Life. November 2015.