These Belgian waffles may never replace pumpkin pie at a traditional Thanksgiving
dinner, but they'll give tradition a good race. Like pumpkin pie, they are comforting,
custardy and filling. They're made with the same spices used for pumpkin pie
along with sour cream for smoothness; the dark rum is there for extra flavor and
a little mystery.
5 tablespoons unsalted butter
1 cup pumpkin puree (canned puree is fine)
1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1 1/4 teaspoons
1 1/4 teaspoons grated peeled fresh ginger
1/8 teaspoon ground
1/8 teaspoon freshly grated nutmeg
Pinch of salt
1 1/3 cups all-purpose
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
1 cup milk
1/2 cup sour cream
2 tablespoons dark rum
Vanilla ice cream and/or maple syrup for serving
Heat a waffle iron. If you want to keep the waffles warm until serving time,
preheat oven to 200 degrees F (93 degrees C).
Melt the butter; set aside.
In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon,
ginger, cloves, nutmeg and salt. Using a rubber spatula or handheld electric
mixer, mix together well.
Stir in the flour, baking powder and baking soda. The mixture will be thick
and a little lumpy. Don't try to smooth it out; just mix until the ingredients
In another bowl, beat together the milk, sour cream, eggs, rum and vanilla
Add the liquid ingredients to the pumpkin mixture and stir until combined.
Fold in the melted butter.
Whether or not your iron's grids are well seasoned or made of a nonstick
material, it is best to lightly butter or spray the grids for these waffles
because the batter is quite sticky. Brush or spray the grids again only if subsequent
Spoon out 2/3 to 3/4 cup of batter for a Belgian waffle iron (or the amount
recommended by the manufacturer's instructions) onto the hot iron. Use a
metal spatula or wooden spoon to spread the batter evenly over the grids. Close
the lid and bake until golden. If the waffle is hard to remove from the iron,
peel it off gently and carefully.
Serve immediately or keep the waffles, in a single layer, on a rack in the
preheated oven while you make the rest.
Serve these warm and golden, one to a diner, topped with vanilla ice cream
and/or maple syrup. They're great with a cup of hot or cold cider.
Yield: about 6 (4 1/2 inch square) Belgian Waffles
Adapted from Waffles from Morning to Midnight, by Dorie Greenspan