At a glance
You're making spelt flour waffles infused with roasted pumpkin purée, then topping them with homemade salted caramel and baked pears—a cozy autumn combo that takes about 100 minutes total. The main challenge is juggling multiple tasks at once: baking waffles in the maker while simultaneously caramelizing sugar on the stove and preparing the pear-caramel dish, so having everything prepped ahead makes a real difference.
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Pumpkin purée
You can make the pumpkin purée just before baking the waffles, or keep a batch stashed in the freezer. Simply cut your favorite pumpkin into pieces and roast at 180°C for about 30 minutes. Then mash or blend the flesh until smooth.
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Making the batter
Put the eggs and maple syrup into the bowl of a stand mixer and whisk together. You won't get a full foam, but you'll end up with a smooth mixture. Add the melted butter, pumpkin purée, flour, baking powder and a pinch of salt.
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Bake in the waffle maker
Mix until you have a smooth batter. Bake the waffles in the waffle maker. While you keep swapping in fresh batter and taking out finished waffles, prepare the caramel on the stove.
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