October 13, 2011

If the Pumpkin Fits Wear It

Today is a big day for Deelicious Sweets!  This is my first pumpkin post!  I have been blogging since 2008 and I've never blogged about pumpkin.  I know!  I can't believe it either.  My past blogging has been sporadic and it was only this year that I have really taken it seriously.  So, I thought it was time to pop the cherry on the pumpkin post.  Say that three times fast - pop the cherry on the pumpkin post, pop the cherry on the pumpkin post, pop the cherry on the pumpkin post.  Whew!

Natalie and I? are decorating the exterior with Halloween decorations today.  While I'm typing up this post, the ghost's wind is howling.  What a perfect day to rock out the Halloween decorations and spookify the house.  Speaking of pumpkins and Halloween, aren't the leaves outstanding this year!  I am really digging the beautiful fall colors, the leaves fluttering to the ground and the smell of fall in the air.  This is Deelicious Sweets absolute favorite time of year!  I'm giddy!

I bring to you.....drum roll please!

Pumpkin Pecan French Toast - Vegan
Yield: 5 servings

  • 1 cup organic pureed pumpkin
  • 1 1/2 cups almond milk
  • 2 T. cornstarch
  • 2 t. cinnamon
  • 1 1/2 t. ground ginger
  • 1/2 t. ground cloves
  • 1 t. vanilla extract
  • chopped pecans
  • 1 loaf cinnamon swirl bread
  • Pam for skillet
  • Mix together all ingredients (except for pecans and the bread). Dip bread slices in the mix, coating both sides and place on a cookie sheet. Let sit for 20 minutes, then flip over and soak for 10 minutes more.
  • I cooked up a batch for one person at a time. So, preheat a large non-stick skillet over medium heat. Spray the skillet with Pam and cook about 3 or 4 slices (depending on that persons hunger) of the soaked breads at a time for 5 to 7 minutes. A minute before flipping, sprinkle some chopped pecans into the pan. Flip and cook for about 3 minutes on the other. They should be golden to medium brown and flecked with darker spots. Serve or keep warm on a plate covered with tin foil while you cook the second batch.
  • If not serving immediately, cover and place in a 200 degree oven for up to an hour. Serve with maple syrup and powdered sugar.
Adapted from Post Punk Kitchen

Servings:  1 slice
Calories: 626
Total Fat:  37.9 g
Cholesterol:  0 mg.
Sodium:  356 mg.
Protein:  11.3 g.


  1. Anonymous13.10.11

    I can't stop staring at that photo...seriously, I can't. Looks way too delicious. I wish I could grab the plate out of the computer screen right now! x

  2. Wow...what a winner of a recipe! PUmpkin?! French Toast?! AND VEGAN?! This is amazing!

  3. I NEED to give this a try! I'm such a pumpkin fan and have not tried a Vegan pumpkin pancake before. It looks awesome!

  4. Oh yum. I still have leftover canned pumpkin from the Pumpkin Cream Cheese and the Pumpkin Cream Cheese Bars that I made, and this sounds like a great thing to do with it.

  5. LOL your writing is so entertaining! I love pumpkin in most everything...I'm looking forward to trying this pumpkin enchiladas recipe I saw.

  6. This looks excellent! and I was totally drawn in by the title too! love it :)
    Laura @ A Healthy Jalapeño

  7. What a wonderful breakfast idea. Looks super delicious!
    Hooray for being vegan!

  8. WOW. This looks amazing. I can't believe these are vegan. Well done.

  9. Woohoo for pumpkin recipes! This is my favorite time of year too. Pumpkin french toast sounds awesome!! So perfect for fall weekends! I want some now. :)

  10. I love the new look of the blog! And what an inventive vegetarian dish! It looks pretty tasty!

  11. oh wow, just wow...

  12. Oh so delicious! I never used cinnamon swirl bread for french toast! That's great idea and it matches well with pumpkin flavors. This looks yummy and really pretty pictures as well!

  13. Dee...I have yet to post a pumpkin recipe either...though I LOVE pumpkin! I've been looking for ways to put it in oatmeal and FRENCH TOAST! This looks so yummy!

  14. Oh yummy! I love that it's low fat cuz it doesn't have the eggs. TFS.

    Pinning on pinterest. :)

    Tracy Screaming Sardine

  15. Oh my these look heavenly Dee. You are a rock star girl. Love it.

  16. Well at least this is a great start to your pumpkin repertoire.

  17. Ooo I need to try these after my waffles. I love the addition of the pecans too! YUM!

  18. Oh my it is taking all of my willpower NOT to lick the screen. That French toast looks Amazing!

  19. @Elyse @The Cultural Dish Thanks Elyse! The pecans made them out of this world!


Comments make me smile! Thank you for your love :)