In a medium mixing bowl, whisk together ¾ cup of almond milk, ½ cup of pumpkin puree, 1 tablespoon of maple syrup, 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, and ⅛ teaspoon of sea salt until smooth.

Arrange 8 slices of bread on a platter or in a baking dish. Drizzle the pumpkin mixture over the bread, ensuring each piece is well-coated. Let sit for a few minutes.

Heat a non-stick skillet over medium heat and brush with coconut oil. Allow oil to heat until shimmering.

Add the coated bread slices to the skillet, cooking for about 2 minutes on each side until golden brown.

Transfer cooked French toast to a serving plate and serve immediately with maple syrup and toppings.