Whisk together eggs, milk, pumpkin puree, sugar, vanilla, cinnamon, and nutmeg in a medium bowl. Butter the griddle and heat to medium.
Dip bread slices into mixture and cook 2-3 minutes on each side, or until golden brown.
Prepare cinnamon syrup by placing sugar, corn syrup, water, and cinnamon in a saucepan; stir well to combine. Heat over medium-high heat and cook till it starts boiling, stirring constantly.
Remove from heat and add vanilla extract and evaporated milk. Whisk together and serve warm with french toast