Vegan Pumpkin Cheesecake Stuffed French Toast

1 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. 
2 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. 
3 When ready, heat a griddle or pan on medium high, and spray with non stick spray. 
4 Now, spread one piece of bread with the pumpkin cheesecake mixture and top with another piece of bread. 
5 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. 
6 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. 
7 Serve immediately with maple syrup and coconut whipped cream if you fancy that!