It was a perfect fall day for a trip to the farm! The day was full of childhood nostalgia for me - there was a corn maze, hay bales, and even a petting zoo! Too bad I'm too big to take part in most of it now :( Oh well, we still enjoyed ourselves gallivanting amongst the gourds and petting the ponies. And we brought home lots of these guys for our Thanksgiving table.
The only disappointment was the lack of hot apple cider! Am I the only one who remembers sipping cups of hot sweet apple cider in the pumpkin fields on school trips?
But all was redeemed when on the way back we made a pit stop at Golden Ears Cheeseworks in maple ridge, and discovered that they have PUMPKIN PIE GELATO!
Listen. Seriously. This was pretty much the most amazing thing ever. It tasted a bit more like eggnog than pumpkin to me, very cinnamon-y and nutmeg-y. But it was so good. So good that I intended to share with Henry, but I didn't end up giving him more than a bite or two. I couldn't part with it. And I was SO sad when it was gone. Now I'm wondering if I can find it in Vancouver. I might go on a Gelato hunt this weekend if I can find the time.
Speaking of this weekend. You should make these. Why wait until after Thanksgiving dinner to have pumpkin pie when you can have it for breakfast? Until this year, I kind of thought I didn't like pumpkin. But it turns out I just don't like pumpkin pie. I find it far too dense and heavy. But when I discovered pumpkin in baked goods: muffins, cakes, and oatmeal, I was hooked. I especially love it in breakfasty things. And those pumpkin pie spices are just the epitome of fall!
Make these on Saturday morning to really get you in the Thanksgiving mood!
Pumpkin Pie Waffles
Adapted from Williams Sonoma
This is a half recipe, which makes about six waffles. We had two each and saved the extras for a snack later on. I would double this recipe for a larger group. My waffles were hot off the waffle iron and unfortunately that made my whipped cream melt into a little puddle, so it's not as pretty a picture as I'd hoped. Sorry guys! It was still delicious though.
Ingredients
2 Tbsp. melted butter, plus extra for griddle
1/2 Cup pumpkin puree
1/4 Cup packed brown sugar
1 Tsp. pumpkin pie spice (or combine ground cinnamon, ginger, nutmeg, and clove to make your own)
Pinch of salt
1/2 cup + 3 Tbsp. whole wheat flour
1/2 Tbsp. baking powder
1/4 Tsp. baking soda
1/2 cup whole milk
1/4 cup plain yogurt
1 egg
1 Tsp. vanilla extract
Optional: Toasted pecans, whipped cream, pure maple syrup and cinnamon to top the waffles
1. Preheat waffle iron. If you want to keep your waffles warm until serving time, preheat your oven to 150 F. Melt the butter in a small sauce pan or bowl in the microwave and set aside.
2. In a bowl combine the pumpkin puree with the sugar, pumpkin pie spice, and salt. Mix well.
3. Beat in the egg. Add the milk, yogurt and vanilla and stir with a spatula to combine. It is OK if the mixture is lumpy.
4. Combine the flour with the baking powder and baking soda. I do this right in the measuring cup and give it a little stir. Then add the dry ingredients into the liquid and stir until combined. Fold in the melted butter.
5. I do recommend lightly greasing the plates of your waffle iron with some melted butter. I have never before done this with any other waffle recipe, but these ones are really sticky! Use a large spoon or ice cream scoop to spoon the batter onto your iron, and spread them with a spatula a bit to even them out. They are usually done when the iron stops steaming.
Top with whipped cream, toasted nuts and lots of 100% Pure Canadian Maple Syrup! Or whatever toppings you prefer. They are lovely with a cup of Chai tea too.
1/2 Cup pumpkin puree
1/4 Cup packed brown sugar
1 Tsp. pumpkin pie spice (or combine ground cinnamon, ginger, nutmeg, and clove to make your own)
Pinch of salt
1/2 cup + 3 Tbsp. whole wheat flour
1/2 Tbsp. baking powder
1/4 Tsp. baking soda
1/2 cup whole milk
1/4 cup plain yogurt
1 egg
1 Tsp. vanilla extract
Optional: Toasted pecans, whipped cream, pure maple syrup and cinnamon to top the waffles
1. Preheat waffle iron. If you want to keep your waffles warm until serving time, preheat your oven to 150 F. Melt the butter in a small sauce pan or bowl in the microwave and set aside.
2. In a bowl combine the pumpkin puree with the sugar, pumpkin pie spice, and salt. Mix well.
3. Beat in the egg. Add the milk, yogurt and vanilla and stir with a spatula to combine. It is OK if the mixture is lumpy.
4. Combine the flour with the baking powder and baking soda. I do this right in the measuring cup and give it a little stir. Then add the dry ingredients into the liquid and stir until combined. Fold in the melted butter.
5. I do recommend lightly greasing the plates of your waffle iron with some melted butter. I have never before done this with any other waffle recipe, but these ones are really sticky! Use a large spoon or ice cream scoop to spoon the batter onto your iron, and spread them with a spatula a bit to even them out. They are usually done when the iron stops steaming.
Top with whipped cream, toasted nuts and lots of 100% Pure Canadian Maple Syrup! Or whatever toppings you prefer. They are lovely with a cup of Chai tea too.
Happy Thanksgiving everyone. This year, I am thankful for the good friends in my life. The kind who support you through thick and thin. The ones who make me laugh when I feel like crying. I love you guys!
XO,
Maia
