There is something about pumpkin that just screams “FALL.”
If you’re like me, you crave this time of year – the crisp air, the colored leaves, the pumpkin…everything!
Pumpkin is not only good for giving you warm and fuzzies about the season; it’s a great source of many vitamins and minerals like Vitamin A, Copper & Iron.
Gluten & Dairy-Free Pumpkin French Toast is the perfect fall breakfast to warm you up and you don’t have to go without if you eat like we do! Every time I make this, I intend to freeze some but there’s never any left. If you do have leftovers, place a square of wax paper in between the slices and freeze in an airtight container.
For another great pumpkin breakfast idea, check out my recipe for Gluten-Free Chocolate Chip Pumpkin Waffles.
What to do with the rest of the can of pumpkin? You can either freeze it or use it in a recipe (like to make this pumpkin bread from Dr. Axe) that calls for one can and just substitute 2 Tbsp. applesauce to compensate for what’s missing.
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