Pumpkin Spice Waffles with Maple Cinnamon Whipped Cream
Pumpkin spice waffles pair up a favorite fall flavors and rich whipped cream for an easy but memorable breakfast treat.
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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.
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.
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