Serves 6
Total time: 20 minutes, plus time to bake
Ingredients:
1 cup pureed pumpkin (not pumpkin pie version)
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups milk
3 eggs, separated
4 tablespoons (1/2 stick) butter, melted and cooled
Pumpkin pie spice (optional, to taste)
Cooking spray
Directions:
1. Combine the dry ingredients in a large bowl. In another bowl, whisk the milk and eggs together. Stir in the melted butter and pumpkin.
2. Spray the waffle iron with oil and heat it. Add the wet ingredients into the dry, and stir until just combined. Add the pumpkin pie spice if using.
3. Bake the waffles, usually 3-5 minutes depending on your iron. Serve immediately or keep warm in an oven heated to 200ºF. If freezing, cool on a cooling rack until room temperature and freeze.
Toppings: Basically anything goes, but I really enjoy apple or pumpkin butter, or your favorite nut butter. If you add maple syrup on top of that, I wouldn't judge you. It's pretty delicious.
Recipe adapted from How To Cook Everything Vegetarian by Mark Bittman
what is the "not" pumpkin pie version of pureed pumpkin?
ReplyDeleteGreat question! Pureed pumpkin is straight-up pumpkin, nothing added, so you can adjust sweetness and spices to your liking. The pumpkin pie version already has the spices added in, along with a lot of sugar and salt. Livestrong has a short, straightforward article about it here: http://www.livestrong.com/article/437496-plain-canned-pumpkin-vs-canned-pumpkin-pie-filling/. I also read on various blogs that the pumpkin pie filling is thinner, so you would need to make adjustments to whatever recipe you're using. I would say, unless you're making pumpkin pie and you're short on time, buy plain pumpkin and go from there. Most recipes are written that way that I read. Hope that helps!
ReplyDeleteIf you don't have a waffle maker. . .
ReplyDelete