To prepare pumpkin French toast, in a shallow bowl or a deep dish, whisk together eggs, milk, pumpkin puree and ground cinnamon. If using frozen cube of pumpkin puree, keep it out for sometime to thaw, before getting on with the recipe.
Keep a skillet to heat. Grease the surface with a teaspoon or more of oil (neutral flavoured) or coconut oil if you like the flavour.
Dip the bread slices into the egg mixture on both sides and place it to cook on the hot skillet. Allow to cook for around 1 minute on medium heat and flip over. Cook other side until golden spots appear and the egg coating has cooked thoroughly, using a bit of oil along the sides.
Repeat with all the slices or you can do 2-3 slices at one time depending on the size of the skillet. Serve warm with a dusting of icing sugar, honey or maple syrup.