Decadent Pumpkin Pie Belgian Waffles

Submitted by Annacia

"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."

 

• Ready In: 15mins
• Ingredients: 19
• Serves: 4-6

ingredients

• 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

directions

1. Preheat a waffle iron.
2. If you want to hold the finished waffles until serving time, preheat an oven to 200°F (93°C).
3. Melt the butter, set aside.
4. In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt.
5. Using a rubber spatula, or handheld electric mixer, mix together well.
6. Stir in the flour, baking powder and baking soda.
7. The mixture will be thick and a little lumpy.
8. Don’t try to smooth it out; just mix until the ingredients are incorporated.
9. In another bowl, beat together the milk, sour cream, eggs, rum and vanilla.
10. Add the liquid ingredients to the pumpkin mixture and stir until combined.
11. Fold in the melted butter.
12. 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.
13. Brush or spray the grids again only if subsequent waffles stick.
14. 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.
15. Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until golden.
16. 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.
17. 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.

Reviews

[LesisMur]

Perfect. Instructions were very helpful. Turned out just as pictured. Just what I was looking for. Added to my recipe box. Thanks!

 

[KateL]

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.

 

[bjbuttillo]

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)

 

[swissms]

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!

 

[CookingONTheSide]

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!