In the bowl of a mixer add the whipping cream. Beat with a whisk attachment on high speed until soft peaks. Add the mascarpone, canned pumpkin, icing sugar, pumpkin pie spice, and vanilla extract. Beat on low speed just until the ingredients are combined, scrapping down the sides of the bowl as needed.
Increase the speed and beat until the whipped mascarpone has stiff peaks. Transfer to a bowl and refrigerate until service.
Pumpkin Spice Eibrot
In a mixing bowl add the eggs, milk, canned pumpkin, 1½ tsp of the pumpkin pie spice, vanilla extract, and salt. Whisk together until combined. Set aside. Cut the thick sliced bread into 1 inch cubes.
In a small bowl stir together the granulated sugar and remaining 1½ tsp of pumpkin pie spice. Cube the butter into small pieces and set aside.
Cook the eibrot in 3 or 4 batches depending on the size of the skillet. To cook in four batches begin by adding 1 tbsp of vegetable to a non-stick skillet over medium heat.**
Take 2 to 2½ cups of the cubed bread and add to the egg mixture. Toss in the egg mixture so that all sides of the cubes are coated. Remove the pieces, letting the excess liquid drain off, and place in the skillet.
Cook the eibrot pieces over medium heat for 2 to 3 minutes or until golden brown on the bottom. Using a fork, flip over the pieces and cook for another 2 to 3 minutes until the eibrot is browned on both sides and almost fully cooked. The pieces will begin to puff up when they are fully cooked.
When the pieces are done, add 1½ tbsp of the cubed butter to the skillet. Swirl the contents in the skillet so that the melted butter coats each of the pieces. Sprinkle over ¼ cup of the spiced sugar. Begin to shake the pan so the sugar evenly coats the pieces.
Continue to cook the eibrot over medium heat, shaking the pan often, until the sugar begins to melt. At first the sugar will be dry and crumbly but as it heats up it will begin to melt. When the sugar melts, toss the contents in the skillet so that the sugar melts evenly and coats each piece. It should take another 2 to 3 minutes for the sugar to melt.
After the sugar has mostly melted, the eibrot is done. There may be some sugar that doesn't completely melt and remains crunchy. Pour the eibrot onto a plate or platter and set aside.
Quickly rinse and wipe out the skillet before repeating the process three more times. Let the eibrot cool for a few minutes before eating as the melted sugar is very hot. Serve the eibrot with the whipped pumpkin mascarpone for dipping and enjoy!
Notes
*To make your own pumpkin pie spice, stir together 3 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, ½ tsp cloves, ½ tsp allspice. This will make 6 tsp of pumpkin pie spice.**To cook the eibrot in three batches, divide the bread into three batches and use 1½ tbsp of vegetable oil, 2 tbsp of butter, and ⅓ cup of the spiced sugar for each batch.