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.
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.
When ready, heat a griddle or pan on medium high, and spray with non stick spray.
Now, spread one piece of bread with the pumpkin cheesecake mixture and top with another piece of bread.
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.
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.
Serve immediately with maple syrup and coconut whipped cream if you fancy that!