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FALL RECIPE: Pumpkin Dessert Waffles

Here’s a fun seasonal dessert: Pumpkin Dessert Waffles.

The waffle batter is made with pumpkin pie spices, topped with ice cream and regular or spiced whipped cream.

  • You can mix and match: choose plain or spiced whipped cream, vanilla, maple walnut, pumpkin (photo #4) or salted caramel ice cream, etc.
  • Don’t want waffles? Cut a cider donut in half.
  • Have leftover pumpkin puree? See uses for it below.
  • You can add a drizzle of caramel or chocolate fudge sauce to the plate.
  • Yes, you can also serve them for breakfast with maple syrup, instead of the dessert toppings.
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    WHIPPED CREAM

    Make the whipped cream in advance, using an iSi whipped cream maker.

    It’s so much better than commercial aerosol whipped cream. If you use enough whipped cream to give it a bit of space in your cabinet, you’ll be happy to have one.

    Alternatively, you can beat the whipped cream yourself with electric beaters.

    To make whipped cream up to a day in advance, make this stabilized whipped cream recipe, with added gelatin. The gelatin prevents it from collapsing.
     
     
    RECIPE: PUMPKIN BUTTERMILK DESSERT WAFFLES

    This is our approximation of the recipe in photo #1. You can pre-plate by zig-zagging the caramel or chocolate sauce and set the waffle on top of the sauce. This recipe is courtesy Taste Of Home.

    Ingredients For 6 Waffles

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 2 large eggs

  • 1/2 cup canned pumpkin (photo #2; not pumpkin pie filling)
  • 1-1/4 cups buttermilk (you can substitute regular milk)
  • 2 tablespoons butter, melted and cooled (i.e. not hot)
  • Garnish: candied pumpkin seeds (here’s the recipe) sunflower seeds (photo #3), mini chocolate chips or garnish of choice
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    For The Whipped Cream (2 Cups)

  • 1 cup heavy cream, chilled
  • 1 tablespoon confectioners sugar
  • 1 teaspoon ground cinnamon
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    Preparation

    1. CHILL the bowl, beaters and cream thoroughly before beginning.

    2. USE an electric mixer to whip the cream, sugar, cinnamon and nutmeg on medium-low speed until frothy, about 30 seconds. Increase the speed to medium-high and beat until stiff but still creamy. Set aside.

    2. MAKE the waffles. Mix together in a large bowl the flour, baking powder, baking soda, spices and salt.

    3. COMBINE the eggs, sugar, pumpkin, milk and butter in another bowl. Beat well. Gently fold in the flour mixture.

    4. COOK according to the waffle iron directions until golden brown. Let the finished waffles cool from hot to warm: Hot waffles will melt the ice cream.

    5. ASSEMBLE and serve immediately.
     
     
    RECIPE 2: CHINESE 5-SPICE WHIPPED CREAM

    Here’s an alternative to whipped cream with pumpkin pie spices.

    Chinese 5-spice powder adds a flavoring adds a little spice to chocolate, coffee, pumpkin, sweet potato and vanilla desserts.
     
    Ingredients For 2 Cups

  • 1 cup heavy cream, chilled
  • 1 tablespoon confectioners sugar
  • ¼ teaspoon Chinese five-spice powder (photo #5)
  •  
    Preparation

    1. CHILL the bowl, beaters and cream thoroughly before beginning.

    2. USE an electric mixer to whip the cream, sugar, and five-spice on medium-low speed until frothy, about 30 seconds. Increase the speed to medium-high and beat until stiff but still creamy.
     
     
    10 USES FOR LEFTOVER PUMPKIN PURÉE

    What do you do when you have half a can—not enough to bake, make ravioli, etc.? Here are some ideas.

  • Breakfast Spread: Blend into softened butter with a bit of brown sugar, cinnamon, cloves and nutmeg.
  • Chili: Mix it in.
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    [1] Pumpkin Dessert Waffles topped with burnt caramel ice cream, from 13 Restaurant | Philadelphia.

    Canned Pumpkin
    [2] If you have leftover pumpkin purée, we have 10 uses for it below. (Photo © Jessica Gavin, Certified Culinary Scientist. Check out her blog of family-friendly recipes.)


    [3] For a garnish or for snacking, we love Superseedz, sweet or savory flavored pumpkin seeds. These are coated with dark chocolate and sea salt (photo © Good Eggs).


    [4] How about some pumpkin ice cream on your pumpkin waffles? Ben & Jerry makes Pumpkin Cheesecake ice cream, Talenti makes Pumpkin Pie (photo © Ben & Jerry).


    [5] Chinese Five-Spice powder is a versatile Chinese seasoning. The five spices vary by region and individual preference. The version from McCormick is perfect for this recipe, since it doesn’t have pepper and savory ingredients. It’s a blend of anise, cinnamon, cloves, ginger and star anise (photo © McCormick).

  • Crostini or Toast Spread: Mix with ricotta. For a savory spread, season with salt and pepper. For a sweet spread, add a bit of brown sugar and a pinch of cinnamon.
  • Dessert: Stir it into crème brûlée, flan, panna cotta or rice pudding.
  • Mac & Cheese: Stir it into the cheese sauce.
  • Mashed Potatoes: Blend it in.
  • Milkshake or Smoothie: Make a pumpkin milkshake with vanilla ice cream and a pinch of cinnamon.
  • Oatmeal: Stir it in.
  • Sauce. Make a gravy for meat and poultry. Here’s a recipe.
  • Yogurt: Stir it in.
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