one 15-ounce can pumpkin pureenot pumpkin pie filling
2large eggsseparated
½cuplight brown sugarpacked
½cupSilk Unsweetened CashewmilkSilk Unsweetened Vanilla Almondmilk or another milk may be substituted
⅓cupcanola or vegetable oil
2teaspoonspumpkin pie spice
1teaspoonvanilla extract
1 ½cupsall purpose flour
1tablespoonbaking powder
½teaspoonsaltor to taste
¼teaspooncream of tartaroptional (helps to stabilize the egg whites)
Instructions
To a large bowl, add the pumpkin puree, egg yolks, brown sugar, milk, oil, pumpkin pie spice, vanilla, and whisk to combine; set aside.
To a separate large bowl add the flour, baking powder, salt, and whisk to combine.
Add the dry ingredients to the wet and stir gently to combine, don’t overmix; set aside.
Preheat waffle iron and spray with cooking spray.
To a separate large bowl, add the egg whites, optional cream of tartar, and beat with an electric mixer on high power (or whisk vigorously by hand) until stiff peaks form, about 3 to 4 minutes.
Add the egg whites to the batter and fold gently to combine.
Transfer a portion of the batter to waffle iron in the necessary amount to fill your waffle iron (mine takes a scant 1/2 cup per 5-inch square, about 1 3/4 cups to fill the entire waffle iron) and cook until done, about 3 to 4 minutes (mine takes 4 minutes), or as needed until waffles are lightly golden brown and cooked through.
Repeat process with remaining batter, remembering to re-spray waffle iron with cooking spray before each batch.
Serve immediately with butter, maple syrup, confectioners’ sugar, jam, etc.
Notes
Waffles are best warm and fresh but extra can be kept airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in a toaster oven before serving to encourage them to crisp up.Recipe adapted from Food Network.