Pumpkin Ale Waffles & How To Roast A Pumpkin

 Although most of you are in the giddy early stages of fall, here in Los Angeles it’s still over 90 degrees. So what the rest of the country is referring to as “Fall,” I am calling Pumpkin Season. And to curb my near constant urge to shove as much pumpkin into everything I consume, I have elected to only make pumpkin from scratch, no cans.

It’s only really helped a little. It’s pretty easy to roast a pumpkin and turn it into massive quantities of pumpkin treats.

If you haven’t roasted your own, don’t be intimidated, its pretty simple.

Start with a pie pumpkin. They go by various other names, but they are not Jack-o-Lantern pumpkins used for carving. They are small, about the size of a cantaloupe.

Preheat oven to 375.

Remove the stem by running a butter knife around the edges and then prying it off. The most stubborn one I removed by whacking it on the edge of the counter. Popped right off.

Cut the pumpkin in half, right through the hole left by the stem.

Scoop the seeds out with a spoon.

Line a baking sheet with aluminum foil. Place pumpkins on baking sheets, cover tightly with aluminum foil. Roast at 375 for 1 to 1 1/2 hours or until a fork can easily slide into the skin.

 Allow to cool and sccop the flesh out.

For a smoother texture, process in a food processor for about 3 minutes.

See, that’s not so hard. You can totally do that.

Pumpkin Ale Waffles

Ingredients

  • 2 1/2 cups flour
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 4 eggs, divided
  • 1/2 cup milk
  • 2/3 cup pumpkin puree
  • 1 stick melted butter
  • 1 cup Pumpkin Ale
  • (Makes 6 to 8)

Directions

  • Preheat waffle iron.
  • Get out three bowls.
  • In the largest bowl, add the flour, sugar, baking power, baking soda, salt, ginger, nutmeg, and cinnamon, stir until well combined.
  • Divide the eggs between the last two bowls, egg whites in one, yolks in the other.
  • In the yolks bowl, add the milk and pumpkin puree, stir until well combined. Add the melted butter and stir.
  • Using a hand mixer, beat the egg whites until stiff peaks form, about 4 minutes.
  • Add the pumpkin mixture to the dry mixture and stir until just combined, don't over mix. Add the beer and stir until combined. Gently fold in the egg whites.
  • Spray waffle iron with butter flavored cooking spray. Cook waffles according to manufactures directions.
http://thebeeroness.com/2012/09/25/pumpkin-ale-waffles-how-to-roast-a-pumpkin/

 

 

43 thoughts on “Pumpkin Ale Waffles & How To Roast A Pumpkin

    1. It’s really the only way I can make anything that doesn’t have pumpkin in it! If I have to spend the time to roast my own, I use it much more sparingly.

  1. When will California get the memo?? It’s supposed to be 97 degrees all weekend up here!

    I’m not a huge pumpkin fan, (I think it’s because I never liked pumpkin pie as a kid) but I love the idea of the challenge of roasting one. Plus I can impress my pumpkin loving friends and family!

    1. I know, I want to wear boots and sweaters already!
      My “non-pumpkin” friends found that they like savory pumpkin more than sweet. Like pumpkin hummus, or pumpkin ravioli.

      1. *cough* *cough* Denver, CO is where it’s at! Sweater weather is here…at least this week. And, so much more (and better) beer in one concentrated area than NorCal (moved out from there a little over a year ago). See ya at GABF!?!?

  2. Is that Shipyard’s Smashed Pumpkin Ale that I see in the background?? I love pumpkin, so you think I’d love pumpkin beers, but for some reason they fall short for me. EXCEPT Shipyard’s. That is some damn fine beer right there.

    The waffles look amazing!! I’m already anxious enough about fall and Halloween, these waffles just added to it! There are just not enough hours in the day to enjoy it all!!

  3. These look amazing! And living in Texas I have a similar problem, I love Fall and long for it but I love Pumpkin even more and keep telling myself it’s ok that it’s 95 degrees outside right now because I have pumpkin.

    Question: When roasting pumpkin, do you cover the pumpkins themselves tightly in foil or just the baking sheet under them?

    Thanks!

  4. Yum! These look amazing. I love roasting pumpkins! It’s so easy, and everybody looks at you like you’re a miracle worker when you walk in with a pumpkin pie that is not from a can.

    The first time I did it, though, I didn’t know to scoop out the flesh after roasting. I just tossed the whole hot mess into a food processor. Extra fiber?? LOL

    1. Haha! I’ve done things like that. When you don’t grow up with someone teaching you to cook, and you’re on your own to figure it out, things like that happen.

  5. Have you ever considered taking the seeds out fo the two halves of the pumpkin and filling them with stew? (With beer in the stew, of course). I never roast pumpkins because I never see small ones in the stores. But, now you have me interested. Thanks!

  6. I’m right there with you on the heat factor, but just on the other side of the country. I’m in Charleston, SC, and we have only seen just a few small sprinkles of fall weather. Surprisingly, I’ve never roasted my own pumpkin. It’s practically blasphemous, but I’m definitely going to have to try it out. It seems like everyone is doing it nowadays!

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  8. So I have some small pumpkins that I think are pie pumpkins, or at least I hope they are, since I intend to make pies out of them anyways. I’m not really sure the best way to roast them, though, so that they can be made into pie, as I understand that that is the first step.

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