How to Make Pumpkin Puree
Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool. Using a large spoon scrape the flesh away from the skin into a mixing bowl. Use a blender, mixer, or masher to make pumpkin into puree.
- 2 3/4 cups all- wheat flour
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup pumpkin puree 2 cups milk
- 1/4 cup pure maple syrup
- 4 eggs, whites separated from yolks
- 1/4 cup butter, melted
- Heat your waffle iron according to manufacturer recommendations.
- Combine the flour, baking powder, cinnamon, allspice, ginger, and salt in a mixing bowl.
- In a separate bowl, stir together the pumpkin, milk, maples syrup and egg yolks.
- In a clean dry bowl, using an electric beater, whip the egg whites until soft peaks form.
- Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites.
- Cook waffles according to manufacturer’s instructions.
- 1 quart fresh ripe blackberries, hulled
- 1/4 cup honey
- 2 tablespoons fresh lemon juice
Put the blackberries in a food processor and process until coarsely chopped. Transfer the mixture to a large skillet and stir in the honey and lemon juice. Bring to a boil over medium-high heat, stirring occasionally, and cook until the jam is thickened about 10 minutes. Transfer to a bowl and let come to room temperature. Serve on top of waffles or on the side for dipping.