By Annacia on November 26, 2007
Photo by KateL
Photo by KateL
"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."
Serving Size: 1 (171 g)
Servings Per Recipe: 4
"Yummy waffles, I ate them without further adornment, like eating a tasty muffin! DH smothered his with butter and syrup. I want to remember to set the waffle iron between 4 and 5 next time. Made for Please Review My Recipe tag game."
"These waffles were just what I was looking for this morning! My daughter and I thought they were yummy with some butter and maple syrup and my son, who isn't a big pumpkin fan, said they were good but would have been better with a sweet cream cheese topping (much like that used to fill a pumpkin roll). I substituted about 2 1/2 teaspoons of pumpkin pie spice for the spices but otherwise made per the recipe. (4)"
"Delicious! I made these for breakfast so I reduced the sugars by half. I also reduced the ginger to 1/2 teaspoon and reduced the butter to 4 tablespoons (I will try to reduce even further next time and see if the results are the same). This recipe made about 9 waffles in my round waffle maker using 1/3-1/2 cup batter per waffle. We all enjoyed this recipe a lot. Thank you for posting!"
"These are truly decadent. I love pumpkin pie so I knew I'd love the taste of these waffles. I don't make waffles a lot but I will have to get these in my regular routine. Excellent recipe!"
"Wow! These were great for breakfast and dessert! They are custardy and do taste like pumpkin pie, and are reminiscent of gingerbread. I used nonfat milk/sour cream and Promise regular tub margarine for the butter (it halves the fat listed here and makes them largely unsaturated). For breakfast, they were good enough and sweet enough that we didn't need to put anything on them. For dessert, we topped them with low fat coffee ice cream and fat free chocolate sauce, and it was the most amazing combination!! It sounds a little weird, but it REALLY worked. Would serve 3-4 as breakfast, probably more like 14 as dessert. These are very impressive!"