In a medium bowl, whisk together the almond milk, pumpkin puree, maple syrup, cinnamon, nutmeg, and salt.
Place the bread slices on a large platter or tray and drizzle with the pumpkin mixture. Use your hands to spread the mixture, coating all sides of the bread.
Heat a non-stick skillet to medium heat and brush with coconut oil. Add the bread slices and cook until golden brown, about 2 minutes per side. Reduce the heat to low as needed to cook thoroughly without burning. Serve with maple syrup and desired toppings.
Recipe by Love and Lemons at https://www.loveandlemons.com/vegan-pumpkin-french-toast/