Pumpkin Pie Waffles

What better way to start off October than with a pumpkin recipe.  If you know me, then you know how much I love pumpkin.  And as soon as October hits, I'm pulling every can off the shelf that I possibly can find.  The Hubs thinks it's kind of funny.  

And what better way to start your Fall morning than with fluffy Pumpkin Pie Waffles.  I use the same ingredients you would in a pumpkin pie - evaporated milk, pumpkin, and pumpkin pie spice.  But again, separating the eggs and beating the whites until they are fluffy and form stiff peaks is essential to ending up with a nice fluffy end product. 

Pumpkin Pie Waffles


2 cups flour
3 Tbs. sugar
1 1/2 tsp. pumpkin pie spice
1/4 tsp. salt
4 tsp. baking powder
1 cup canned pumpkin
2 eggs, separated
1 can evaporated milk
1 tsp. vanilla
1/2 cup melted butter


1. In a large bowl, combine dry ingredients.  Whisk together.  Make a well in the center.

2. Add pumpkin, egg yolks, evaporated milk, vanilla, and melted butter.  Mix gently until ingredients are incorporated, but a few small lumps remain.  

3. Beat egg whites on high until stiff peaks form.  Fold egg whites into batter.  Allow batter to sit for 5 minutes.

4. Heat waffle iron.  Once warmed, grease with butter or cooking spray.  Pour 1/2 cup of batter onto hot iron and close lid.  Allow to cook for a few minutes, until waffle is browned, or until steam stops.  Remove cooked waffle and repeat with remaining batter.

Makes 8, 7" waffles