This is no pumpkin waffle—it's a nicely spiced, lightly sweet custard that cooks in the waffle iron in minutes.
Why this recipe works:
- Graham cracker crumbs lend their pie-like flavor without requiring the labor of making a crust.
- If your oven is otherwise occupied—not unusual during the holidays—your waffle iron can step up; its two-sided heat cooks the dessert in minutes.
Notes: The recipe will work in either a Belgian- or standard-style waffle iron. Crumbled gingerbread cookies can be substituted for the graham cracker crumbs.
- Yield:Serves 4
- Active time: 20 minutes
- Total time:20 minutes
- 4 tablespoons graham cracker crumbs, plus more for serving
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- Pinch grated nutmeg
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar
- 4 ounces cream cheese, room temperature
- 1 large egg
- 1/2 cup pumpkin puree (from one 15-ounce can)
- Nonstick cooking spray
- Whipped cream or vanilla ice cream, for serving
Preheat waffle iron. (If it has temperature adjustment, set it to medium.)
In large bowl, thoroughly combine graham cracker crumbs, flour, cinnamon, ginger, nutmeg, salt, and brown sugar.
Add cream cheese, egg and pumpkin and stir until well blended and smooth.
Spray both sides of waffle iron with nonstick spray and place about 1/2 cup of batter onto each section of waffle iron. Cook until just starting to brown, about 3 minutes. The finished product will still be soft when done and will firm up slightly as it cools.
Remove from waffle iron and repeat previous step with any remaining batter. Serve warm topped with whipped cream or vanilla ice cream, dusted with graham cracker crumbs.