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!

My kids thought we were having dessert for breakfast. So I was definitely popular!

Pumpkin Pie Waffles

These pumpkin pie waffles are everything you love about pumpkin in an easy to make breakfast waffle!

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: Pumpkin Pie Waffles

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings:

Ingredients

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

Garnish

Whipped cream
pumpkin pie spice

Instructions

Waffles

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.

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I loved using this pumpkin pie whipped cream as a topping instead of a syrup. When put on a hot waffle it melted into all the cracks and crevices, then I topped with additional whipped cream and sprinkled on some pumpkin pie spice. I loved how it looked and tasted.

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!

Enjoy!

If you love pumpkin be sure to check out these:

Pumpkin Pie Milkshake

Pumpkin Ice Cream (No machine needed)

Pumpkin Toffee

Baked Oatmeal Pumpkin Bars

Pumpkin Cake Roll

Welcome to the Foodie Extravaganza!

We are a group of bloggers who love to blog about food! And each month we all incorporate one main ingredient into a recipe. This month the ingredient is waffles. We hope you all enjoy the delicious ways we made our waffles and be sure to come to see what next month’s new ingredient is. If you would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!

Make sure to check out these great recipes from our group!