In a large bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, and pumpkin pie spice until smooth.
Heat a large, nonstick skillet over medium high heat.
Add a small bit of butter (about ½ tablespoon) to the pan and allow it to melt. If you’re using a big pan-- feel free to use as much butter as you need to lightly coat the bottom.
Dip one piece of brioche into the egg mixture and flip it to coat both sides.
Transfer it quickly (and carefully) to the preheated pan. Repeat with as many slices as will fit in your pan.
Cook for 1-2 minutes, or until the French toast is golden brown. Flip it to the opposite side and cook for another 1-2 minutes.
Repeat with the remaining slices of bread.
This French toast can be kept warm on a wire rack in a 225F oven for up to 30 minutes.
Store any leftover French toast in an airtight container in the fridge for up to two days.