Decadent Pumpkin Pie Belgian Waffles Recipes

Steps:

• Preheat waffle iron according to manufacturer's directions; spray lightly with vegetable cooking spray.
• Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
• Combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside.
• Whisk together egg and SPLENDA® Granulated Sweetener until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.
• Pour batter into a hot waffle iron and bake approximately 5 minutes*. Serve with maple syrup.

Steps:

• 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.

Steps:

• Prepare an electric waffle maker.
• In a large bowl whisk together pumpkin puree, sour cream, milk, 2 egg yolks, melted butter and brown sugar.
• In another bowl combine 3/4 cups plus 2 tablespoons flour, baking powder, baking soda, salt, cinnamon and nutmeg.
• Add the dry ingredients to the pumpkin mixture; mix well until combined.
• In another bowl beat the egg whites until stiff peaks form; fold into the waffle mixture until combined.
• Bake in a preheated waffle mixture.
• Delicious!

Steps:

• CRUST: In a bowl, combine cookie crumbs and butter until moistened. Pat evenly into bottom and up sides of 10-inch pie plate. Bake in 350F oven for about 10 minutes or until firm. Let cool.
• CHOCOLATE GANACHE LAYER: In a bowl, place chocolate and butter. In a small saucepan bring cream to a boil. Pour over chocolate and let stand for 1 minute. Slowly whisk chocolate until melted and smooth. Gently pour into cooled pie crust.
• PLace in refrigerator for about 1 hour or until set.
• PUMPKIN LAYER: Meanwhile, in large bowl, cream the cream cheese and sugar until fluffy. Beat in pumpkin puree, vanilla, cinnamon, ginger, and cloves until smooth.
• Whip 1 cup whipping cream. Fold half of the cream into pumpking mixture untl light. Fold in remaining whipped cream until well combined.
• Spread over top of chocolate layer and smooth top. Refrigerate for about 2 hours or until set and firm.
• MAKE AHEAD: Cover and refrigerate for up to 2 days. Garnish with cream and nutmeg before serving.

Steps:

• Preheat waffle iron.
• In a mixing bowl, combine flours, oat bran, brown sugar, baking powder, spices, and salt.
• Separately, mix together milk, pumpkin, oil, and honey until smooth.
• Add pumpkin mixture to dry ingredients, mixing well.
• In another bowl, beat egg whites until stiff but not dry; gently fold into batter.
• Pour 1 1/4 cups batter onto greased waffle iron and cook until waffle is golden and cooked through.

Steps:

• For the Waffles:.
• Stir the flour, wheat germ flax meal, chopped nuts, baking powder, spices and salt together in a large bowl.
• Beat together the milk, pumpkin, melted butter and eggs & egg white in a small bowl. Pour wet ingredients into dry ingredients. Mix together to make a slightly lumpy batter.
• Using a measuring cup, pour the batter into a preheated waffle iron. Cook about 6 minutes or adjusting for your waffle maker.
• For the Compote:.
• Put all ingredients into medium saucepan. Bring to a boil. Cook for 5 minutes stirring often. Reduce heat to medium-low, cook for another 5-7 minutes until cranberries cook down & skin starts to peel. Let cool for 5 minutes.
• makes about 3 cups compote.