Go Back

Pumpkin Pie French Toast & Kahlúa Vanilla Syrup (Vegan+GF)

Take your favorite breakfast to the next level and create this sweet and festive version that's perfect for the holidays.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 - 6 servings


Pumpkin Pie French Toast:

  • 8 slices sandwich bread gf if needed
  • 1/2 cup plant-based milk
  • 1 cup pumpkin puree
  • 1/4 cup sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon coconut oil for skillet

Kahlúa Vanilla Syrup:

  • 1/3 cup maple syrup
  • 1 cup sugar
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon vanilla extract
  • 2 tablespoons Kahlúa or equivalent coffee liqueur


  • And of course Powdered sugar for sprinkling on top


Pumpkin Pie French Toast:

  1. Combine the pumpkin, milk, and the sugar in a mixing bowl. Whisk all together well. Add the cinnamon, the pumpkin spices, the vanilla, and the salt and mix until combined.
  2. Heat a skillet over medium-low heat and add coconut oil. Dip bread one piece at a time into batter and place on skillet. Cook on each side for about 3 minute or until edges start to darken and toast.
  3. Remove from heat and repeat until all the toast is cooked.

Kahlúa Syrup:

  1. Combine the syrup, sugar, water, and salt in a saucepan and place over low heat. Bring the mixture to a boil and cook, stirring constantly, for 5 minutes. Once boiling.
  2. Continue stirring until the mixture thickens enough to coat the back of a spoon. Then add the Kahlúa and remove pan from heat. Stir in the vanilla and allow the syrup to cool for about 5 minutes
  3. Then serve over hot french toast and sprinkle with powdered sugar if desired.