Decadent Pumpkin Pie Belgian Waffles
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.
Steps
Preheat a waffle iron.
If you want to hold the finished waffles until serving time , preheat an oven to 200f.
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 waffle 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.
Spoon out 2 / 3 to 3 / 4 cup of batter for a.
Ingredients
unsalted butter, pumpkin puree, dark brown sugar, granulated sugar, ground cinnamon, fresh ginger, ground cloves, nutmeg, salt, all-purpose flour, double-acting baking powder, baking soda, milk, sour cream, eggs, dark rum, vanilla extract, vanilla ice cream, maple syrup