I have been making pumpkin everything this weekend. It may have something to do with the 16 cups of pumpkin puree in my refrigerator. The eight pie pumpkins that had been decorating the outside of my home this fall, were roasted and pureed. Please don't think that I have gone all Martha on you. I decided to be resourceful and not wasteful. It was very easy to make the pumpkin puree. Just slice the pumpkins in half (save the seeds to roast) and place the cut side down on a baking sheet. Bake the pumpkin for 1 hour at 375degrees or until tender. When the pumpkin is done, you scoop out the flesh and place it in the food processor and puree until smooth. You could be really resourceful and efficient and roast the pumpkin seeds at the same time. I now have pumpkin muffins and pumpkin waffles in the freezer and at least 8 cups of pumpkin puree left.
1 1/2 cups all purpose flour
3 t baking powder
1/2 teaspoon baking soda
1/8 t salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
2 eggs, separated
1/4 cup brown sugar
1 cup pumpkin puree
1 2/3 cups milk
1/4 cup melted butter or canola oil
- Mix together flour, baking powder, soda, cinnamon, nutmeg, ginger, and salt in large bowl.
- Beat egg whites until fluffy in a small bowl.
- Combine egg yolks, sugar, pumpkin, milk, and butter; beat well.
- Fold in egg whites and flour mixture.
- Cook according to your waffle iron directions.