Pumpkin Waffles With Maple Pecan Cream Recipes

TOASTY PUMPKIN WAFFLES

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans., Bake in a preheated waffle iron according to manufacturer's directions until golden brown., Meanwhile, in a small saucepan, combine cranberries and syrup. Cook over medium heat until berries pop, about 10 minutes. Transfer to a small bowl; cool slightly. Beat in butter until blended. , Serve waffles with maple cranberry butter and syrup if desired. Refrigerate or freeze leftover butter.

MAPLE PECAN WAFFLES

Steps:

• Preheat waffle iron.
• Sift flour with baking powder and salt.
• In mixing bowl, beat egg yolks, milk, and oil until combined.
• Gradually add flour mixture, beating after each addition and beat only until smooth.
• Beat egg whites until stiff peaks form.
• Fold whites into batter.
• Stir in pecans and maple extract.
• For each waffle, pour 1/2 cup batter into center of waffle iron or until it spreads to 1 inch from edges.
• Cook until waffle iron stops steaming.
• Waffle should be crisp and golden.
• Serve hot with warmed maple syrup and melted butter and sliced strawberries.

PUMPKIN WAFFLES WITH MAPLE-PECAN CREAM

Steps:

• In a large bowl, stir together the flour, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg.
• Make a well in the center of flour mixture.
• In another bowl combine eggs, milk, pumpkin, and melted butter.
• Add pumpkin mixture all at once to flour mixture.
• Stir just until moistened (batter should be slightly lumpy).
• Add batter to a preheated, lightly greased waffle baker according to manufacturer's directions.
• Close lid quickly; do not open until done.
• Bake according to the manufacturer's directions.
• When done, use a fork to lift waffle off grid.
• Repeat with the remaining batter.
• Serve warm with Maple-Pecan Cream-in a medium saucepan melt 1 tablespoon butter over medium heat.
• Add 3/4 cup coarsely chopped pecans.
• Cook and stir for 1-2 minutes or until pecans are toasted.
• Stir in 1 1/2 cups pure maple syrup and 1/2 cup whipping cream; heat through.

CLASSIC PUMPKIN PIE WITH PECAN & MAPLE CREAM

Steps:

• Place the pumpkin pieces in a large microwaveable bowl. Cover, then cook on High (850W) for 15 mins or until soft. Tip into a colander to drain, then leave to cool.
• On a lightly floured surface, roll out pastry to the thickness of a £1 coin so it's wide enough to line a 25cm tart tin. Ease the pastry into the case, making sure there's an overhang, then chill for 30 mins. Heat oven to 200C/fan 180C/gas 6. Line the case with foil and baking beans, then bake for 15-20 mins. Remove foil and beans, then cook for a further 10 mins until the pastry is golden. Turn oven down to 160C/fan 140C/gas 3.
• Meanwhile, place pumpkin, sugar, eggs, cream and spices in a food processor, then blend until smooth. Pour into the baked pastry case, then bake for 1 hr until the filling has puffed up in the centre (it will sink as it cools). Remove from tin, then leave to cool.
• Whip the cream with the maple syrup until thickened, then fold in the pecans. Serve spoonfuls of the cream with slices of the pie.