Step 1

First, make the cheesecake filling, by whipping together the vegan cream cheese, pumpkin, maple syrup, vanilla and spices. Whip together either with a whisk or hand mixer until fully combined. Place in the fridge while you make the rest.

Step 2

In a medium sized mixing bowl, whisk together the almond milk and pumpkin. Until fully combined. then add the maple syrup and spices. Whisk to combine.

Step 3

When ready, heat a griddle or pan on medium high, and spray with non stick spray.

Step 4

Now, spread one piece of bread with the pumpkin cheesecake mixture and top with another piece of bread.

Step 5

Dip into the almond milk and pumpkin mixture. Dip for a few seconds on one side, then flip over and dip the other side so both pieces of bread are soaked.

Step 6

Now place in the pan and cook until brown on one side 1-2 minutes, then flip and cook the other side. Repeat until you have made as many pieces as you like.

Step 7

Serve immediately with maple syrup and coconut whipped cream if you fancy that!