In a mixing bowl, whisk or use an electric mixer to blend eggs, milk, pumpkin, brown sugar, vanilla, cinnamon and pumpkin pie spice. Transfer to 9x12-inch shallow baking dish. Thanks or glass pie plate.

Melt a little margarine or butter on preheated 350 degree griddle or non-stick skillet.

Dip both sides of each slice of bread into the egg mixture, allowing the bread to soak up some of the mixture. Transfer slices of bread to griddle or non-stick skillet (med. heat), brushed with a little melted butter and cook until golden brown, about 3-4 minutes. Flip and cook on the other side until golden brown. Repeat with all slices of bread until coating mixture is gone.

Serve warm with syrup and butter, if desired.

Can refrigerate leftovers for 2 days or freeze for up to 2 months. Reheat in toaster or in oven.

NOTE: Freeze leftover pumpkin from can to use another time for muffins, waffles or pancakes. If you don’t have pumpkin pie spice on hand, see Easy Substitution section.