If you have ever wanted to eat pumpkin pie for breakfast, this is the recipe for you! It is everything you love about pumpkin in an easy to make breakfast waffle!
September is National Waffle month and along with a bunch of other bloggers we are having a Foodie Extravaganza all about Waffles! You can see all of the delicious recipes at the end of this post. #FoodieExtravaganza
Pumpkin is one of those flavors that you either love or hate. And I think when you love it you basically count down to what I affectionately call “pumpkin season”! You know, the time of year when pumpkin anything and everything is available, and your FB wall is filled with pumpkin recipes! You know what I am talking about.
This particular recipe is my favorite way to enjoy pumpkin! You can make the waffles, which are pumpkin, and top with the pumpkin pie cream, or you can make your favorite waffle recipe and top with pumpkin pie waffle cream! Either way it is going to be a huge win!
Pumpkin Pie Waffles
- 2 cups flour
- 2 Tbs baking powder
- 1 Tbs pumpkin pie spice
- 4 eggs separated
- 10 ounces canned pumpkin
- 1 tsp vanilla
- 1 1/2 cups milk
- 3/4 cup melted butter
Pumpkin Pie Cream
- 1 cup heavy whipping cream
- 1/2 cup sweetened condensed milk
- 5 ounces canned pumpkin
- 1 tsp pumpkin pie spice
- Whipped cream
- pumpkin pie spice
- Mix together dry ingredients
- Add in egg yolks, pumpkin, vanilla, milk, and melted butter
- In separate bowl beat egg whites until stiff
- Fold egg whites into batter
- Cook in preheated belgian waffle iron
Pumpkin Pie Cream
- Whip cream until almost stiff
- Whip in sweetened condensed milk, pumpkin, and spices
- Serve hot waffles with pumpkin pie cream over, topped with fresh whipped cream and sprinkled with additional pumpkin pie spice.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
The other great thing about this recipe is that between the waffles and the pumpkin pie cream you use up the whole can of pumpkin, so you aren’t stuck wondering what to do with the rest. But sometimes when I am in a pinch I use premade Belgian waffles, like the kind you can buy at Sam’s Club or Costco, and just whip up a larger batch of the cream to top them with. This keeps in the fridge for about a week if in an airtight container!
If you love pumpkin be sure to check out these:
Pumpkin Ice Cream (No machine needed)
Welcome to the Foodie Extravaganza!
Make sure to check out these great recipes from our group!
14 Delicious Waffle Recipes
Cinnamon Swirl Waffles from Summer Scraps
Caramel Apple Waffles from We Like to Learn as we Go
Cheddar and Jalapeno Waffles from Rhubarb and Honey
Sweet Potato Waffles from Sew You Think You Can Cook
Strawberry Shortcake Waffles from Mrs. Penguin
4 Ingredient Spiced Pumpkin Waffles from Keep It Simple Sweetie
Lasagna Waffles from Love in the Kitchen
Pumpkin Pie Waffles from Eazy Peazy Mealz
Oat Sourdough Waffles from Passion Kneaded
Waffle Crusted Apple Pie Parfait from The Freshman Cook
Sweet Potato Waffles with Pecan Honey Butter from Wicked Spatula
Savory Bacon and Veggie Waffles from Fearlessly Creative Mammas
Bacon and Cheese Waffles from Housewife Eclectic
Maple Bacon Waffles from Ashlee Marie
Loaded Baked Potato Waffles from Food Lust People Love