Pumpkin Butter

Pumpkin Butter is absolutely delicious served with the Sheet Pan Pumpkin-Spice French Toast.  Best part is . . . it's really simple to make.

1/2 cup canned pumpkin

1/2 cup apple juice

1/4 tsp ground ginger

1/4 tsp cinnamon

Whisk together all ingredients in a small saucepan until smooth.  Bring to a boil, reduce heat to medium-low.  Simmer, stirring occasionally, until mixture has thickened slightly, about 5 minutes.

Makes about 1/2 cup.

Sheet Pan Pumpkin-Spice French Toast

My family has always been a fan of French Toast and what's better than making it pumpkin-spice when fall comes around?  Give this one a try and see what you think.

3 eggs

2/3 cup pumpkin-spice coffee creamer

1/3 cup canned pumpkin

1/4 cup pure maple syrup, plus more for serving

1/4 tsp salt

1 (16 oz) loaf French bread, cut into 1" slices

2 tsp pumpkin pie spice

Pumpkin butter (recipe to follow), sliced almonds, and/or powdered sugar for serving

Preheat your oven to 350 degrees.  Coat a rimmed baking sheet pan with cooking spray.

Whisk together eggs, creamer, pumpkin, maple syrup and salt in a medium bowl; pour into a shallow dish.  Soak bread slices in egg mixture, turning once, until well soaked.  Shingle bread slices in prepared pan;  sprinkle with pumpkin pie spice.

Bake until golden brown, 25 - 30 minutes.  Serve with Pumpkin Butter, sliced almonds, powdered sugar and/or additional maple syrup.