It’s that time of year again when pumpkin purée is flying off of the grocery store shelves. After all, some consider Thanksgiving incomplete without a slice of pumpkin pie topped by a dollop of whipped cream to conclude a roast turkey dinner.
What else is common this time of year? Half-full cans of the purée being pushed to the back of the refrigerator or tossed into the freezer never to be seen again. What better way to use leftover pumpkin purée than to make Pumpkin Pecan Waffles. While I developed this recipe to be gluten-free, it can easily be made with a blend of all-purpose and whole wheat flour. I also serve the waffles with Cinnamon-Infused Maple Syrup.
Here’s how you do it…
Gluten-Free Pumpkin Pecan Waffles
1¾ cups gluten-free all-purpose baking flour
¾ cup finely chopped pecans
⅓ cup packed brown sugar
2 tsp gluten-free baking powder
1 tsp each baking soda, ground cinnamon and xanthan gum
½ tsp ground ginger
¼ tsp each allspice and salt
Pinch ground nutmeg
1½ cups buttermilk
1 cup pumpkin puree
¼ cup each vegetable oil and melted butter
½ tsp vanilla
In large bowl, whisk together flour, pecans, brown sugar, baking powder, baking soda, cinnamon, xanthan gum, ginger, allspice, salt and nutmeg.
Whisk together buttermilk, pumpkin puree, eggs, oil, butter and vanilla; pour over dry ingredients and stir just until combined. Let stand for 10 minutes.
Heat waffle iron; lightly grease with oil or cooking spray. Using about ½ cup batter per waffle (or enough to spread to edges), pour onto waffle iron. Close lid and cook until waffle is crisp and golden and steam stops, about 4 minutes. Serve with Cinnamon-Infused Maple Syrup. Makes about 8 large waffles.
Cinnamon-Infused Maple Syrup
Bring 1 cup of pure maple syrup and 2 cinnamon sticks to a boil. Remove from heat; let stand 30 minutes.
To make waffles that are not gluten-free, simply use 1 cup all-purpose flour and ¾ cup whole wheat flour in place of the gluten-free flour. Omit xanthan gum.
How do you use up leftover pumpkin purée?