Remix

Here's something delicious to make for brunch if you should find yourself with half a can of pumpkin puree leftover from making a pie. It happens.  I suppose if you were so inclined you could also use it as a taco shell to hold the leftover stuffing, turkey, and cranberry sauce.  You know you want to. 

Pumpkin Waffles

1 1/2 cups AP Flour
1 1/2 tsp baking powder
1/2 tsp sea salt
1 tbsp pumpkin pie spice (or a mix of cinnamon and nutmeg)
2 eggs
1 1/2 cups milk (or almond milk)
2 tbsp brown sugar
1 tsp vanilla extract
1/2 cup pumpkin puree 

Whisk together dry ingredients.  In a separate bowl beat egg with milk. Add sugar, vanilla, and pumpkin puree until smooth, and combine with dry ingredients.  

Oil heated waffle iron, and bake until edges are just crispy. 

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Kid friendly idea: let them crack the eggs and mix the batter.  There might be a few shells in your waffle, but it's worth it.