Here's something delicious to make for brunch if you should find yourself with half a can of pumpkin puree leftover from making a pie. It happens.  I suppose if you were so inclined you could also use it as a taco shell to hold the leftover stuffing, turkey, and cranberry sauce.  You know you want to. 

Pumpkin Waffles

1 1/2 cups AP Flour

1 1/2 tsp baking powder

1/2 tsp sea salt

1 tbsp pumpkin pie spice (or a mix of cinnamon and nutmeg)

2 eggs

1 1/2 cups milk (or almond milk)

2 tbsp brown sugar

1 tsp vanilla extract

1/2 cup pumpkin puree 

Whisk together dry ingredients.  In a separate bowl beat egg with milk. Add sugar, vanilla, and pumpkin puree until smooth, and combine with dry ingredients.  

Oil heated waffle iron, and bake until edges are just crispy. 


Kid friendly idea: let them crack the eggs and mix the batter.  There might be a few shells in your waffle, but it's worth it.