Pumpkin Pie French Toast with Homemade Pumpkin Syrup Recipe
Picture this: crisp golden French toast, rich with pumpkin and spice, finished with a warm, luscious pumpkin syrup that screams cozy autumn mornings. That’s exactly what you get with Pumpkin Pie French Toast with Homemade Pumpkin Syrup. This breakfast is an absolute treat—sweet, perfectly spiced, and mouthwateringly satisfying. It’s a go-to for holiday brunches or anytime you want to make breakfast feel extra special. Every bite tastes like the best part of Thanksgiving pie—just made for a fork and drizzled with syrup!

Ingredients You’ll Need
What makes this dish outstanding is just how simple, but absolutely vital, each ingredient is. Every element here has a purpose: to deliver that custardy, pumpkin-packed center and that aromatic, caramelized finish. Let’s walk through what you’ll need for your own Pumpkin Pie French Toast with Homemade Pumpkin Syrup:
- Brioche or thick-cut bread: Day-old brioche is wonderfully rich and soaks up the pumpkin custard without falling apart, but any sturdy, thick-cut bread will work.
- Large eggs: Eggs are the backbone of the custard; they give each slice structure and that classic French toast texture.
- Milk: Whole milk makes the batter luxuriously creamy, but you can swap in your favorite.
- Pumpkin purée: Real pumpkin in both the toast and the syrup adds moisture and unmistakable fall flavor.
- Brown sugar: Just enough for a caramel-like sweetness that pairs perfectly with the pumpkin.
- Vanilla extract: A splash of vanilla brings warmth and rounds out the spice.
- Pumpkin pie spice: The magical blend (cinnamon, ginger, nutmeg, and cloves) that gives classic pumpkin pie that craveable kick.
- Salt: A pinch is essential for balancing all the sweet and spicy notes.
- Butter or oil for cooking: Butter gives you the best flavor and helps the toast get that golden, crispy edge.
- Maple syrup: The pumpkin syrup’s base; maple brings deep, earthy sweetness unlike anything else.
- Water: Just a splash to thin the pumpkin syrup for perfect pouring consistency.
How to Make Pumpkin Pie French Toast with Homemade Pumpkin Syrup
Step 1: Make the Pumpkin Custard Mixture
Start by whisking together the eggs, milk, pumpkin purée, brown sugar, vanilla extract, pumpkin pie spice, and salt in a medium bowl. Don’t rush this step—a good whisk ensures that everything is beautifully combined, making for a silky, even coating for your bread.
Step 2: Heat Up Your Cooking Surface
Preheat a griddle or large nonstick skillet over medium heat. Add a generous pat of butter or a splash of oil, swirling to evenly coat the surface. The right temperature and plenty of fat are key to that gorgeous, golden-brown crust.
Step 3: Dip and Cook the Bread
Dip each slice of bread into the pumpkin custard mixture, letting it soak for several seconds per side. You want the bread to soak up plenty of batter but not so much that it falls apart. Cook the slices on the hot griddle for 2–3 minutes on each side, or until crisp and golden with slightly puffed centers.
Step 4: Keep Warm While You Make the Syrup
As you finish each batch, transfer the toast to a wire rack placed over a baking sheet and keep them warm in a low oven. This helps them stay crisp while you work on the crowning glory: your homemade pumpkin syrup!
Step 5: Prepare the Homemade Pumpkin Syrup
In a small saucepan, combine pumpkin purée, maple syrup, brown sugar, pumpkin pie spice, vanilla extract, and a pinch of salt. Warm over medium-low heat, stirring often, until the mixture is smooth, glossy, and heated through—about 3 to 5 minutes. Add water, a little at a time, just until you have your ideal syrupy consistency. Pour it warm over your finished French toast and let the flavor party begin!
How to Serve Pumpkin Pie French Toast with Homemade Pumpkin Syrup

Garnishes
For a finishing touch, top your Pumpkin Pie French Toast with Homemade Pumpkin Syrup with a big dollop of whipped cream, a sprinkle of extra pumpkin pie spice, chopped toasted pecans, or even a dusting of powdered sugar. Each adds a little flair and a lot of flavor—so don’t be shy!
Side Dishes
This decadent breakfast shines all on its own, but if you want to round out the meal, keep it simple: fresh fruit like sliced pears or apples, crispy bacon, or even a cozy chai latte fit right in alongside the sweet, spiced richness.
Creative Ways to Present
Make those plates sing! Stack the slices high, fan them across a platter, or cut them into “fingers” for a brunchy dipping board. You can also set up a Pumpkin Pie French Toast with Homemade Pumpkin Syrup bar, letting everyone choose their own toppings—endless fun for guests or kids.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, allow the French toast to cool completely before slipping slices into an airtight container. Store in the fridge for up to 3 days. Keep the pumpkin syrup in a separate, sealed jar.
Freezing
To freeze, layer the cooked (and cooled) French toast between sheets of parchment, then seal in a freezer bag. The syrup also freezes well—just pour it into an ice cube tray and pop out portions as needed!
Reheating
For best results, reheat the French toast in the oven at 350°F for about 10 minutes, or give it a quick go in the toaster oven. Warm the pumpkin syrup in the microwave or in a small saucepan over low—just until heated through and pourable.
FAQs
Can I use a different kind of bread for this recipe?
Absolutely! While brioche delivers a rich, pillowy result, challah, Texas toast, or even a hearty sourdough will soak up the custard and fry up beautifully. Just make sure the bread is thick-cut and preferably a bit stale for best results.
Is canned pumpkin purée necessary, or can I use homemade?
Homemade pumpkin purée works just as well as canned. Just be sure it’s smooth and well-drained; excess moisture can make the custard too thin. Whichever you use, the star here is that earthy, sweet pumpkin flavor!
Can the Pumpkin Pie French Toast with Homemade Pumpkin Syrup be made dairy-free?
Yes! Swap the milk for any unsweetened, non-dairy milk you like (almond, oat, or soy), and use coconut or vegan butter for frying. The pumpkin syrup works perfectly with plant-based maple syrup, too.
Can I prepare Pumpkin Pie French Toast with Homemade Pumpkin Syrup ahead for a crowd?
Definitely. Cook the French toast slices in advance, arrange them on a baking sheet, and cover loosely with foil. Before serving, simply reheat in a 350°F oven until warmed through. The pumpkin syrup can be made a day or two in advance, then gently reheated before serving.
How do I know when the French toast is cooked through?
The edges should be crisp and golden, and the center should feel slightly firm to the touch. If you’re unsure, use a small knife to peek inside—it should look custardy but not runny or soggy. Trust your nose, too—the aroma will tell you when it’s ready!
Final Thoughts
If you love cozy fall breakfasts or just want something special to wow your family or brunch guests, you have to give Pumpkin Pie French Toast with Homemade Pumpkin Syrup a try. It’s all the festive flavor of pumpkin pie, made simple enough for any morning. Treat yourself—you deserve it!
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Pumpkin Pie French Toast with Homemade Pumpkin Syrup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the flavors of fall with this Pumpkin Pie French Toast topped with a luscious Homemade Pumpkin Syrup. Perfect for a cozy breakfast or brunch!
Ingredients
For the French Toast:
- 8 slices brioche or thick-cut bread
- 4 large eggs
- 1/2 cup milk
- 1/2 cup pumpkin purée
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- butter or oil for cooking
For the Pumpkin Syrup:
- 1/2 cup pumpkin purée
- 1/2 cup maple syrup
- 2 tablespoons brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- pinch of salt
- 2 tablespoons water (to thin, if needed)
Instructions
- Prepare the French Toast: In a medium bowl, whisk together eggs, milk, pumpkin purée, brown sugar, vanilla, pumpkin pie spice, and salt until smooth. Cook on a griddle until golden brown.
- Make the Pumpkin Syrup: Combine pumpkin purée, maple syrup, brown sugar, pumpkin pie spice, vanilla, and salt in a saucepan. Heat until smooth.
- Serve: Pour warm pumpkin syrup over the French toast slices.
Notes
- This recipe works best with day-old or slightly dry bread to absorb the custard.
- You can double the syrup and refrigerate leftovers for up to a week.
- Optional: Add chopped pecans or whipped cream for an extra-decadent topping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 slices with syrup
- Calories: 390
- Sugar: 20g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 180mg