Even More Pumpkin ...

... are you sick of it yet? I might be. After the humiliating defeat of those cookie-muffins, I was just about ready to throw in the towel on this demented journey and pitch the remaining goo into the trash.

Fortunately, this Diva is nothing if not persistent and I resolved to give the waffles a try. The results? I think we have a winner!

Pumpkin Pecan Waffles:

• 1 cup of all-purpose flour
• 1/2 cup of whole wheat flour
• 1/2 tsp. salt
• 2 tsp. granulated sugar
• 3/4 tsp. ground cinnamon
• 1/4 to 1/2 tsp. ground ginger*
• generous grating of fresh nutmeg
  
• 2 eggs, separated
• 1 cup of milk (I used non-fat)
• 4 tbsp. butter, melted
• 1/2 cup of solid pack canned pumpkin
• 1/3 cup chopped pecan
  

In a large mixing bowl, combine the flours, salt, sugar and spices and whisk to combine well using a wire whisk. Reserve.

In another bowl, combine the melted butter, egg yolks and milk and beat well to combine. (This will work better if your yolks and milk are at room temperature.) Add the pumpkin to the mixture and stir well to combine. Add the pecans, stirring to incorporate and reserve.

Using either your standing mixer, or a wire whisk and a cold metal bowl, beat the egg whites until stiff peaks have begun to form. If beating by hand, add a tiny pinch of cream of tart to facilitate the process.

Gently fold the beaten whites into the pumpkin batter, by thirds, folding them in until the white parts of the batter have just disappeared. Use the standard folding procedure.

Spoon the batter into a pre-heated waffle iron and cook until light golden brown and cooked through out. See manufacturer's instructions for use of the waffle iron, as cooking times/needs may vary. Serve immediately, topped with butter and warm maple syrup. Enjoy!

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A couple of notes on the recipe: I do not like a sweet waffle, so I've used very little sugar here. Feel free to up the amount if that is your preference. I find its best to have the egg yolks at room temperature and the whites cold ... so do what you need to do to make that happen. I crack the eggs and let the yolks come to room temperature, and store the whites in the fridge until its time to beat them.

I'm going to up the amount of spice next time. The 3/4 tsp. of cinnamon should be fine, but I'll use more ginger in the next batch. Again, its entirely up to you. I wasn't looking to create a spice waffle, so there's just a hint of warmth in the batter as written.

Lastly, and maybe this is why I like them so well, this is not a pumpkin-heavy waffle. The flavor is just subtle enough to be present, without dominating. If you're looking for more intensity, try using 3/4 of a cup of pumpkin mash. Play around with it and let me know what you think.

I'm delighted with these waffles and happy to end my pumpkin themed week on a high note. They're perfectly crisp on the outside, deliciously tender on the inside, and you can't beat the beautiful color. I'm marking this one down as a keeper - and the perfect recipe for using up that dreaded left-over pumpkin.

There's only one problem ... these waffles are so good I'm afraid I'll eat them all. I'm popping them into the freezer to save myself from myself! They'll make a perfect quick and easy breakfast for a husband on the go. I hope you'll try 'em!

This recipe will serve 4. Bon appetite!