PUMPKIN SPICE WAFFLES RECIPES
BUTTERMILK PUMPKIN WAFFLES RECIPE: HOW TO MAKE IT
Steps:
- In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened., Bake in a preheated waffle maker according to manufacturer’s directions until golden brown. Serve with butter and syrup if desired.
Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts : Calories 194 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 325mg sodium, CarbohydrateContent 28g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 7g protein. Diabetic Exchanges 2 starch
MINI PUMPKIN SPICE LATTE PUDDINGS RECIPE | KATIE LEE ...
Provided by Katie Lee Biegel
Categories dessert
Total Time 20 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk together the pudding mix, espresso powder, pumpkin pie spice and salt. Add the milk and pumpkin purée. Beat with the whisk until thickened, about 2 minutes, then let rest for 5 minutes.
- While the pudding rests, crumble the ginger snaps. Add about 1 tablespoon of the crumbled cookies into each of 4 coffee cups or glasses. Add 2 tablespoons of pudding on top of the cookies in each cup. Then add another layer of cookies and another layer of pudding. Top each cup with a dollop of whipped cream and sprinkle a few more cookie crumbs on top. Serve immediately or refrigerate for up to 4 hours.
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NO FAIL HOMEMADE PUMPKIN PIE - INSPIRED TASTE
This is a classic, unfussy pumpkin pie recipe. We take it plain or, when feeling feisty, with a dollop of softly whipped cream. The spices are not overpowering, here. If you like your pie spicy, increase the cinnamon and ginger a little. (We’d stay away from increasing the cloves, a 1/4-teaspoon should suffice).
From inspiredtaste.net
Reviews 4.7
Total Time 1 hours 30 minutes
Cuisine American
Calories 365 per serving
From inspiredtaste.net
Reviews 4.7
Total Time 1 hours 30 minutes
Cuisine American
Calories 365 per serving
- Cool on a wire rack for 2 hours or until room temperature. Cut into eight wedges and serve alone or topped with whipped cream. To store, cover the cooled pie loosely with foil or plastic wrap and keep in the refrigerator up to 3 days.
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PUMPKIN SPICE NO-BAKE CHEESECAKE - SKINNYTASTE
Pumpkin Spice No-Bake Cheesecake is an easy, light cheesecake made with pumpkin puree and spices. Under 10 minutes to make, if you use ready-made crust.
From skinnytaste.com
Reviews 4.9
Total Time 15 minutes
Category Dessert
Cuisine American
Calories 187 kcal per serving
From skinnytaste.com
Reviews 4.9
Total Time 15 minutes
Category Dessert
Cuisine American
Calories 187 kcal per serving
- Spoon mixture into pie crust and chill for a few hours, until firm.
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PUMPKIN SPICE NO-BAKE CHEESECAKE - SKINNYTASTE
Pumpkin Spice No-Bake Cheesecake is an easy, light cheesecake made with pumpkin puree and spices. Under 10 minutes to make, if you use ready-made crust.
From skinnytaste.com
Reviews 4.9
Total Time 15 minutes
Category Dessert
Cuisine American
Calories 187 kcal per serving
From skinnytaste.com
Reviews 4.9
Total Time 15 minutes
Category Dessert
Cuisine American
Calories 187 kcal per serving
- Spoon mixture into pie crust and chill for a few hours, until firm.
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From thepioneerwoman.com
Reviews 5
Total Time 20 minutes
Category baking, breakfast, dessert, main dish
From thepioneerwoman.com
Reviews 5
Total Time 20 minutes
Category baking, breakfast, dessert, main dish
- Preheat the waffle iron to the regular setting.Sift together the flour, baking powder, salt, and sugar in a bowl. In a separate bowl, whisk together milk, 2 egg yolks, and vanilla. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined.In a separate bowl (or using a mixer), beat the egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.Scoop the batter into your waffle iron in batches and cook according to its directions (lean toward being a little deep golden and crisp!) Remove and serve immediately with softened butter and warm syrup.
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