Pumpkin Pecan Waffles

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Slightly cool breeze. Falling leaves. Cozy pumpkin spice lattes. Yes. All the signs that fall season is finally here! What better post than a pumpkin inspired one?

I’m really not too fond of how pumpkin only comes out seasonal… I can literally eat it any time, any day. Summertime pumpkin ice cream. Winter pumpkin spice hot chocolate. It is one ingredient that knows how to find its place everywhere haha. I guess the good thing about its seasonal character is that it gives you that excitement where you look forward to the pumpkin patches and what not.

With pumpkin, especially pumpkin, I really feel that there is a difference when you use the homemade pumpkin puree. It is the real deal and it’s pure pumpkin. A whole pumpkin can last you the whole year, depending on the frequency that you bake or cook using pumpkin puree. Last year I changed it up and made two pumpkins which I have still not used up. I probably have a cup or two left. My step-by-step recipe for homemade pumpkin puree can be found here.

Some of my past pumpkin inspired recipes include:

Epic Pumpkin Cake 

Pumpkin Rice Krispies

Pumpkin Trifle

Pumpkin Cupcakes

Pumpkin Spice Homemade Ice-cream

Nutella Pumpkin Pie 

Pumpkin Lattes

Pumpkin Pie Milkshakes 

Pumpkin Pecan Waffles 

Ingredients 

  • 2 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 3 tablespoons brown sugar
  • 1/4 cup vegetable oil
  • 2 tablespoons vinegar
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin spice
  • 1/2 teaspoon salt

Directions

  1. Mix together the milk, pumpkin, eggs, oil, sugar, and vinegar
  2. In another bowl, mix together the flour, baking powder, baking soda, pumpkin spice, and salt
  3. Combine both mixtures until incorporated (stir lightly)
  4. Pour into your preheated waffle iron

Pecan Praline Syrup

Ingredients

  • 1/4 cup butter (half a stick)
  • 1/2 cup evaporated milk
  • 1/4 cup sugar
  • 3/4 cup brown sugar
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon baking soda
  • 1/2 cup pecans, chopped

Directions

  1. Melt the butter in a small pan over medium heat
  2. Add in the evaporated milk, sugar, brown sugar, and lemon juice and heat until it boils
  3. After about a minute, remove the pan from the heat
  4. Stir in the baking soda until the foaming stops
  5. Mix in your pecans and serve along with your waffles

Recipe adapted from Heather Likes Food

Chocolate Pecan Cheesecake

pecan cheesecake

Cheesecake. A delightful and creamy dessert, that has the ability to turn your day into the perfect one. Although, many are horrified at the task of making one, it is actually pretty simple. The wait can be quite painful though, as you have to leave it in the fridge overnight. Patience is definitely one of the top lessons learned after baking one of these. There’s just something special though about making mini versions of anything, especially cheesecake. They are best shared by two after a meal or can be eaten alone for a filling dessert. Pecan flavored desserts are a classic so I ventured to make a mini cheesecake in this flavor and it was a success!

Printable Recipe here

Chocolate Cookie Crust

Length of Time: 15 minutes

Ingredients

  • 18 Oreos, without the creme filling
  • 4 tablespoons of butter, melted (1/2 stick)

Directions

  1. Crush the chocolate cookies in a food processor until they are fine crumbs
  2. Add the crumbs to a small bowl along with the melted butter
  3. Mix well and press the crumb mixture in your spring form pan evenly
  4. Refrigerate the crumb lined springform pan while you make the cheesecake mixture

Chocolate Pecan Cheesecake Filling

Length of Time: 20 min preparing, 1 hr 35 min in oven, 1 hr cooling, & overnight in fridge

Ingredients

  • 32 ounces cream cheese, room temperature
  • 4 large eggs
  • 1/2 cup dark brown sugar
  • 1/2 cup sour cream
  • 1/3 cup corn syrup
  • 3 tablespoons corn starch
  • 2 teaspoons vanilla extract
  • 12 ounces milk chocolate chips, melted
  • 1/3 cup pecans, chopped

Directions

  1. In a large mixing bowl, beat together the cream cheese until smooth
  2. Stir in the brown sugar, corn starch, and corn syrup
  3. Add the eggs, one egg a time, mixing well after each addition
  4. Stir in the sour cream and vanilla extract
  5. Lastly, mix in the melted chocolate and chopped pecans
  6. Pour the filling into the chocolate crust
  7. Fill a large baking dish with an inch of water
  8. Cover the outside of the springform pan with aluminum foil so water can’t enter and place in the water bath
  9. Bake for 15 minutes at 350 degrees
  10. Reduce the heat to 250 and bake for an hour and 20 minutes (or until the center is almost set but jiggles slightly when you shake it)
  11. Wait for it to cool and refrigerate overnight before serving

Toppings

Sprinkle chopped pecans and drizzle melted chocolate over the finished cheesecake

Tips

  • For the crust, any type of cookie will do. Sometimes when I run out of Oreos, I will make half of the crumbs from graham cookies or even animal crackers!
  • If you are not a fan of chocolate, simply do not mix in the melted chocolate chips
  • You can make a marbled version of this cheesecake (pictured below is one that I made- I split the cheesecake filling in half and flavored half with chocolate and left half of it vanilla flavored, and then I filled the mini springform pan with both mixes)
  • For other combinations, you can try making a Nutella flavored cheesecake but subbing Nutella for the melted chocolate chips
  • You can order the mini springform pans from Amazon or get them from a local store like Target

pecan cheesecake

pecan cheesecake

What’s your favorite kind of cheesecake? What are some unique variations that you have tried?

Feel free to share any tips you have learned along the way while making cheesecake :)

Pumpkin Spice Feast: Homemade Cupcakes & Ice Cream

The best part about this season has definitely got to be all the pumpkin spiced desserts and drinks out. Most commonly known are probably the famous Starbucks Pumpkin Spice lattes or those Sprinkles Pumpkin Spice cupcakes. Even grocery stores are swimming with this unique flavor in generic cakes, cupcakes, pies, etc. It was crazy, but I actually found a cream cheese that was pumpkin flavored. It tasted pretty normal, just with the pumpkin spice flavor added in. The best though was the Pumpkin Pecan creamer, which was just perfect with my morning coffee. I know… I’m on a pumpkin flow here haha.

Of course it’s nice seeing all these delicious desserts at stores where you can conveniently buy them. What’s even better though is when you can make them freshly without that commercial taste. Check below for a Pumpkin Spice Cupcake recipe as well a Pumpkin Ice-cream recipe :)

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Pumpkin Spice Cupcakes

Cream Cheese Pumpkin Cupcakes: recipe from a previous post found here.

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Pumpkin Spice Ice Cream

Homemade Pumpkin Spice Ice Cream

Printable Recipe: Here

Ingredients:

  • 5 egg yolks
  • 2 cups heavy cream
  • 1 cup pumpkin puree
  • 3/4 cup of dark brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • Pinch of nutmeg

Directions:

  1. Whisk the pumpkin puree and vanilla extract together and refrigerate for about 3-8 hours
  2. Combine 1 1/2 cups of heavy cream and 1/2 cup of brown sugar in a saucepan over medium heat
  3. Cook for about 5 minutes, till bubbles form around the edges of the pan
  4. Whisk the egg yolks, cinnamon, ginger, salt, nutmeg, 1/4 cup of brown sugar, and 1/2 cup of heavy cream until combined in a separate bowl
  5. Remove the heavy cream mixture from the saucepan and whisk about 1/2 cup of it into the egg yolk mixture
  6. Pour the combined mixture back into the saucepan and cook it over medium heat until it thickens (do not let it boil)
  7. Strain through a sieve into a bowl
  8. Place this bowl in another bowl full of ice-water
  9. Whisk the pumpkin puree into this custard like mixture and refrigerate for 3-24 hours
  10. Cover it with a plastic wrap pressed on the surface to prevent a skin from forming
  11. Transfer your custard to an ice-cream maker and freeze it according to the ice-cream maker’s instructions