Use an immersion blender to combine eggs, milk, cream, pumpkin puree, sugar, vanilla, pumpkin pie spice mix, cinnamon, and salt. Alternatively, use a whisk or fork to mix until smooth and thoroughly blended. Pour into a shallow bowl wide enough for bread slices.
Set a large skillet over medium heat and melt about a tablespoon of butter (or heat oil). Working with one slice of bread at a time, dip bread into egg custard mixture. Turn to coat other side of bread. Allow any excess liquid to drain.
Cook bread on hot skillet until browned on one side, about 2 minutes. Flip and brown the other side, another 90 seconds-2 minutes. Repeat with remaining bread. Add additional butter to grease skillet as needed.
Serve pumpkin French toast warm with maple syrup.