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pumpkin waffle casserole

This delicious pumpkin waffle casserole is perfect for fall mornings and holiday brunches.
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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 pcs homestyle frozen waffles thawed and cut into quarters
  • 3 teaspoons 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 tablespoons 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 350°F 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 streusel by cutting together pumpkin pie spice, butter, pecans, brown sugar, and flour until crumbly.
  4. Fold the crumble into the waffle pieces so that there are bits throughout the bake. Set aside.
  5. Whisk eggs, pumpkin puree, almond milk, and maple syrup until combined.
  6. Pour the egg mixture over the waffles. Gently press down to coat. Cover and rest for 15 minutes.
  7. Bake covered for 30 minutes, then uncover and bake for an additional 15 minutes until golden.
  8. Let rest for 10 minutes before serving with toppings.

Notes

This cozy casserole is ideal for holiday mornings or fall weekend brunches.