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Pumpkin spice waffles pair up a favorite fall flavors and rich whipped cream for an easy but memorable breakfast treat.
You may use use commercial canned pumpkin puree or home cooked pumpkin. Many squash varieties produce darker, drier, sweeter flesh than pumpkins, so I prefer them for cooking.
To prepare pumpkin/squash puree, cut the fruit in half and scoop out seeds. Place the fruit cut side down in a large pan with about an inch of water.
Bake at 350°F until a fork easily penetrates the flesh of the pumpkin, about 1 hour for a medium squash.
Scoop soft flesh out of pumpkin shell. Puree and use within 2-3 days, or freeze for longer storage.
Find it online: https://commonsensehome.com/pumpkin-waffles/