In a bowl combine heavy cream, pumpkin pie spice, and vanilla. Mix well.
Add the pumpkin puree and eggs and mix until everything is well incorporated.
Heat about 1 TBS of butter in a large pan over medium heat.
Dip each bread slice into pumpkin mixture and let it soak in for at least 5 seconds. Be sure to flip your bread over and coat both sides well.
Transfer to your preheated pan and cook for around 2 minutes per side.
Remove cooked french toast from pan.
Heat more butter in your pan before repeating the cooking process to cook all of your french toast.
You can keep your cooked french toast in a covered dish in a warm oven as you continue to cook.
Serve with maple syrup and butter. I love to add a sprinkle of cinnamon and toasted pecans and some fresh whip cream.