These Belgian waffles may never replace pumpkin pie at a traditional Thanksgiving dinner, but they’ll give tradition a good race. Like pumpkin pie, they are comforting, custardy and filling. They're made with the same spices used for pumpkin pie along with sour cream for smoothness; the dark rum is there for extra flavor and a little mystery. Cooking time is however long your waffle iron takes.
- 5 tablespoons unsalted butter
- 1 cup pumpkin puree (you can use canned puree)
- 1⁄2 cup dark brown sugar, firmly packed
- 1⁄4 cup granulated sugar
- 1 1⁄4 teaspoons ground cinnamon
- 1 1⁄4 teaspoons fresh ginger, peeled and grated
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon nutmeg, freshly grated
- 1 pinch salt
- 1 1⁄3 cups all-purpose flour
- 1 tablespoon double-acting baking powder
- 1⁄2 teaspoon baking soda
- 1 cup milk
- 1⁄2 cup sour cream
- 2 eggs
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
- vanilla ice cream, for serving
- maple syrup, for serving
- Preheat a waffle iron.
- If you want to hold the finished waffles until serving time, preheat an oven to 200°F (93°C).
- Melt the butter, set aside.
- In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt.
- Using a rubber spatula, or handheld electric mixer, mix together well.
- Stir in the flour, baking powder and baking soda.
- The mixture will be thick and a little lumpy.
- Don’t try to smooth it out; just mix until the ingredients are incorporated.
- In another bowl, beat together the milk, sour cream, eggs, rum and vanilla.
- Add the liquid ingredients to the pumpkin mixture and stir until combined.
- Fold in the melted butter.
- Whether or not your waffle iron’s grids are well seasoned or made of a nonstick material, it is best to lightly butter or spray the grids for these waffles because the batter is quite sticky.
- Brush or spray the grids again only if subsequent waffles stick.
- Spoon out 2/3 to 3/4 cup of batter for a Belgian waffle iron (or the amount recommended by the manufacturer’s instructions) onto the hot iron.
- Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until golden.
- If the waffle is hard to remove from the iron, peel it off gently and carefully. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest.
- Serving: Serve these warm and golden, one to a diner, topped with vanilla ice cream and maple syrup. They’re great with a cup of hot or cold cider.