Preheat non stick griddle to 325 degrees.
In a large bowl or shallow dish, whisk together eggs, milk, pumpkin puree, brown sugar, vanilla extract, cinnamon, pumpkin pie spice and kosher salt.
Melt butter on griddle. Dip french toast in egg mixture, shake off excess and place on griddle. Repeat in batches.
Cook until light golden brown and fluffy.
Serve with additional butter and warm maple syrup.
Recommended in this recipe: Artesano Bakery Style Wheat or White Bread