Pumpkin Waffles

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.

Pumpkin Waffles

  • 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
  1. Heat your waffle iron according to manufacturer recommendations.
  2. Combine the flour, baking powder, cinnamon, allspice, ginger, and salt in a mixing bowl.
  3. In a separate bowl, stir together the pumpkin, milk, maples syrup and egg yolks.
  4. In a clean dry bowl, using an electric beater, whip the egg whites until soft peaks form.
  5. 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.
  6. Cook waffles according to manufacturer’s instructions.

Blackberry Topping

  • 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.