In a small mixing bowl (or soup dish), beat your egg with a fork. Add the pumpkin, milk, orange extract, allspice and salt. Stir with your fork to combine.
Dip each side of your bread slices in the pumpkin batter, coating each piece well.
Place an extra-large skillet or a griddle over medium-high heat on your stove. Add 2 teaspoons of butter and let it melt. Use a spatula to spread the butter all over the pan.
Add your bread to the pan in a single layer. Cook the first side until it's golden brown, which should take around 3-4 minutes.
Flip the French Toast over and add another teaspoon of butter to the pan. Cook until the second side is golden brown, which should take about 2 minutes.
Serve the French Toast with maple syrup. Refrigerate leftover slices for up to four days. Store leftover canned pumpkin in a sealed container in the refrigerator for up to five days, or freeze it.