For the French Toast

1. Preheat the oven to 200 degrees, and line a baking sheet with foil.
2. In a large bowl, whisk together eggs, whole milk, heavy cream, pumpkin puree, spices, vanilla, fresh grated ginger, and salt.
3. (Optional) Strain the mixture with a fine metal strainer into a shallow casserole dish to make sure that it is smooth and ready to dip.
4. (Optional) Chill the mixture in the fridge for 1 to 2 hours to allow the ginger and spices to fully incorporate into the cream mixture.
5. Melt 1 1/2 tablespoons butter in a large skillet (preferably cast-iron) over medium heat.
6. Dip each piece of bread in the batter for no more than 10 seconds on each side to fully coat. Be careful not to do it longer or the bread will get soggy and fall apart.
7. Cook the French toast in batches, adding 1 to 2 slices to the skillet at a time.  Cook until golden brown, about 2-3 minutes per side.  Put finished French toast slices on a baking sheet and stick it in the oven to keep it warm.  Repeat until all pieces of toast are grilled.
8. Serve with maple syrup and pumpkin pie butter.  Garnish with powdered sugar.

For the Pumpkin Pie Butter 

1. Combine butter, pumpkin puree, honey, cinnamon, nutmeg, vanilla and salt in a food processor.
2. Process until smooth and spreadable, scraping the sides as needed.  You should see no visible bits of pumpkin puree.
3. If not using immediately, cover and chill in fridge until ready to use.