Pumpkin Pie French Toast

Now that it's fall, I have craving pumpkin all of the time.  And because I thought I might not be able to get canned pumpkin this season, I ordered a case of the organic Farmer's Market brand on Amazon.  We were planning on having french toast the other night but I kept thinking about pumpkin.  So I decided to make a pumpkin pie french toast.  I think it turned out great!  If I made it again, I would probably either half the "batter" or I would save half of it so I could have french toast two times in a week!  You can never have too much french toast.  You can also adjust the spices or just use pumpkin pie spice to simplify the recipe.

Pumpkin Pie French Toast
-1/2 container of silken tofu (I buy the Nasoya organic kind)
-1/2 cup of canned pumpkin
-1/2-3/4 cup almond milk (or other non-dairy milk)
-2 TBSP sweetner (sugar, agave, Organic Zero, whatever works for you)
-1/4 tsp pumpkin pie spice
-1/8-1/4 tsp cinnamon
-pinch of nutmeg
-pinch of ginger
-8 slices of bread (or more)

Put all of the ingredients in the food processor except for the bread.  Process until smooth.  Put the mixture in a pie plate.  I use a griddle to cook the french toast on but you can use a regular skillet.  I put a little oil on the griddle, coat the front and back of a slice of bread and then put it on the griddle.  When all bread is coated and on the griddle, I cook each side for about 5 minutes or until it looks browned on each side.  Top it off with a little powdered sugar and maple syrup.  I also had some swiss chard and Gimme Lean "sausage" with the french toast.