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pumpkin waffle casserole

This pumpkin waffle casserole combines fall flavors with a comforting breakfast dish, perfect for holiday mornings or cozy weekends.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 18 slice homestyle frozen waffles (thawed and cut into fourths)
  • 3 teaspoon pumpkin pie spice
  • 0.25 cup unsalted butter cold and cut into pats
  • 0.5 cup chopped pecans raw and unsweetened
  • 1 tablespoon light brown sugar
  • 2 tablespoon all-purpose flour
  • 12 large eggs
  • 0.5 cup unsweetened pumpkin puree
  • 0.5 cup unsweetened almond milk
  • 0.33 cup maple syrup

Method
 

Preparation Steps
  1. Preheat the oven to 350ºF and line a 9x13-inch baking dish with parchment paper.
  2. Add the waffles to the prepared baking dish and set aside.
  3. Prepare the brown sugar streusel by mixing 1 teaspoon of pumpkin pie spice, butter, pecans, brown sugar, and flour until crumbly.
  4. Gently fold the crumble into the waffle pieces, distributing evenly. Set aside.
  5. In a large bowl, whisk eggs. Add pumpkin puree, almond milk, maple syrup, and 2 teaspoons of pumpkin pie spice. Mix until combined.
  6. Pour the egg mixture over the waffles. Press down gently to coat all pieces. Cover and let rest for 15 minutes.
  7. Gently fluff the mixture with a wooden spoon. Bake uncovered for 30 minutes, then uncover and bake for an additional 15 minutes until golden.
  8. Let rest for at least 10 minutes before serving with toppings of choice.

Notes

Opt for fresh or frozen waffles for the best texture. Serve with whipped cream or syrup for added indulgence.