Pumpkin Pie Waffles

By Beepers

Will's favorite - like dessert!!
Recipe from Williams-Sonoma

Ingredients

• 5 Tbs. unsalted butter
• 1 cup pumpkin puree (you can use canned
• puree)
• 1/2 cup firmly packed dark brown sugar
• 1/4 cup granulated sugar
• 1 1/4 tsp. ground cinnamon
• 1 1/4 tsp. grated peeled fresh ginger
• 1/8 tsp. ground cloves
• 1/8 tsp. freshly grated nutmeg
• Pinch of salt
• 1 1/3 cups all-purpose flour
• 1 Tbs. double-acting baking powder
• 1/2 tsp. baking soda
• 1 cup milk
• 1/2 cup sour cream
• 2 eggs
• 2 Tbs. dark rum
• 1 tsp. vanilla extract
• Vanilla ice cream and/or maple syrup for serving

Preparation

Step 1

Preheat a waffle iron. If you want to hold the finished waffles until serving time, preheat an oven to 200°F.

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. Dont 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 irons 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.

For a Belgian waffle iron, spoon out 2/3 to 3/4 cup of batter

Serving: Serve these warm and golden, one to a diner, topped with vanilla ice cream and/or maple syrup. They are great with a cup of hot or cold cider. Makes about six 4 1/2-inch square Belgian waffles.