Before our first visit to the USA, we kept pumpkins only as decoration. They are also grown in Europe but have never been as popular or creatively used in recipes as in the States. After spending a few months on the west coast during pumpkin season, we quickly learned that they can be used in practically any kind of recipe – sweet or savoury. On our trip we made sure to try pumpkin pie, cheesecake and muffins, pumpkin soup and salad, pumpkin pancakes and even pumpkin spice coffee. But of all the sweet combinations, we grew most fond of the spiced pumpkin waffles that we tried in a diner just south of Big Sur, California. They were served with a slab of maple butter and after our third plate we were in a food coma for the rest of the day.
We created these with a similar mixture of spices but slightly lighter, using almond flour and buttermilk. They are still quite rich, so two waffles are usually enough for one person. If pumpkins are out of season, you can use two cups mashed ripe banana instead of the pumpkin purée.