Preheat the oven to 375°. Grease a 9 X 13 baking dish with cooking spray or canola oil.

Add the pumpkin puree, coconut milk, sugar, cornstarch, vanilla extract, sea salt and pumpkin spice to a blender and blend until smooth and creamy.

To make the french toast casserole add the bread to a large bowl, pour the pumpkin mixture into the bowl and mix with a spoon to coat all of the pieces of bread. Transfer half of the mixture to the prepared baking dish and dollop 8 tablespoons of the cream cheese in various places. Top with the remaining bread mixture and dollop the remaining cream cheese in various places. Bake for 30 minutes. Sprinkle the crushed biscoff cookies over the top of the french toast and bake for an additional 10 minutes until the top looks brown and crunchy and the casserole appears mostly dry.

To make the salted caramel sauce add the butter and coconut cream to a sauce pot and cook over medium heat until melted. Add the sugar and whisk until the sugar is completely dissolved. Continue cooking the mixture over medium heat, stirring frequently to avoid burning. The mixture will begin to thicken after 10 minutes. Continue to stir the mixture, add the vanilla and salt and cook until the mixture coats the back of a spoon.

Remove the french toast casserole from the oven and let sit for 10 minutes to cool slightly.

Dust each serving with confectioners sugar and a dollop of whipped cream, if using. Drizzle with caramel sauce, serve any leftover sauce on the side for your guest who like it extra saucy.