Chop up your fresh pumpkin into small cubes and place them into a mixing bowl. Mix them with the honey and nutmeg until the pumpkin pieces are well coated.
Place the pumpkin cubes into the Airfryer and cook for 8 minutes at 180c/360f.
In the same mixing bowl add the milk and the egg and mix well with a fork until the egg is well beaten. Add to it the pumpkin pie filling and give it a good mix.
Remove the pumpkin from the Airfryer and put to one side.
Soak the sliced bread in the French toast batter until it feels like it has drowned in it and then remove any excess moisture and place it in the Airfryer via the grill pan.
Cook for 4 minutes on one side at 200c/400f and then turn over with some tongs.
Once turned over add the pumpkin from earlier and cook for a further 4 minutes at the same temperature.
Drizzle with extra pumpkin juices and a little honey and then serve.
I used small chunks of fresh pumpkin in this recipe. You could however treat it like a toast spread and use leftover pumpkin pie filling or pumpkin puree in this recipe.But I think the chunks give it a little extra. I used medium slices of wholemeal bread to make my pumpkin French toast but any will do, you could even use a French baguette.