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Try This at Home: How to Make Pumpkin Waffles

From: Food Network Magazine

Claire Robinson, host of 5 Ingredient Fix, makes pumpkin waffles for Food Network Magazine.

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Pumpkin Waffles With Trail-Mix Topping

Claire recommends using a small sugar pie pumpkin for these waffles, not a big decorative pumpkin. If you can't find one, just substitute 1 1/2 cups canned pumpkin.

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Prep the pumpkin

Preheat the oven to 350 degrees F. Remove the stem and cut the pumpkin into quarters with a serrated knife. Scrape the seeds and pulp into a strainer; set aside.

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Roast the pumpkin

Put the wedges on a baking sheet and cover tightly with foil; bake until the flesh is tender, about 1 hour, 30 minutes. Remove the foil and let cool.

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Puree and strain

Scoop the pumpkin flesh into a food processor and puree until smooth. Transfer to a sieve set over a bowl to drain the excess liquid, about 1 hour.

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