In a medium bowl, mix together cream cheese, pumpkin puree, 1 tablespoon maple syrup, cinnamon and nutmeg until fairly smooth (it's okay if there are a few lumps).
Divide the pumpkin mixture across 6 pieces of bread. Place the pieces of bread on top to form sandwiches.
Preheat a nonstick griddle to 375 degrees or a large nonstick skillet over medium heat. With a nonstick griddle, it's not necessary to use any butter, but you may find you need to coat a nonstick skillet with some butter or cooking spray.
In a medium bowl, whisk together milk, eggs, maple syrup, vanilla and salt. Transfer to a shallow dish.
Place sandwiches in the egg batter, working with 2 at a time. Let the mixture soak into the bread, about 1 minute per side.
Transfer the sandwiches to the prepared griddle or skillet and cook until the bread is golden brown, about 3 minutes per side.
Transfer to the oven to keep warm, laying the French toast in a single layer on a wire rack set over a large baking sheet.
Repeat with remaining sandwiches.
Serve with toasted pecans and maple syrup.
Inspired by The America's Test Kitchen Family Baking Book.