1⁄2 cup California pumpkin puree: from about 1⁄2 of a small roasted Sugar Pie pumpkin or other edible pumpkin variety, or canned
3 tablespoons honey
1 tablespoon vanilla extract
4 ounces cream cheese, such as Gina Marie, softened
1 tablespoon honey
1/8 teaspoon ground cinnamon
To serve: honey, California pomegranate arils, and chopped toasted pistachios
In a large mixing bowl combine the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to combine.
In a separate bowl combine the eggs, milk, butter, pumpkin, honey, and vanilla. Whisk to combine fully.
Pour the liquid mixture into the wet mixture and stir until just combined. Some lumps will remain, and the batter will be thick. Let the batter rest for 10 minutes.
Meanwhile, preheat the waffle iron to medium-high heat and make the Whipped Honey Cream Cheese.
With an electric mixture cream together the softened cream cheese, honey, and cinnamon until light and fluffy.
At the end of the rest time, give the batter a stir. Measure a 1⁄4 cupful of batter into the well of a preheated waffle iron then close the lid. Cook for 2 minutes until golden brown and cooked through.
Do not stack cooked waffles on top of each other. This will cause them to loose their crisp. Simply transfer the cooked waffles in a single layer on to a cooling rack placed over a baking sheet inside a 200°F oven to keep warm until ready to serve.
To serve, spread each waffle with whipped cream cheese, sprinkle with pistachios and pomegranates, then drizzle with honey.
Notes: These waffles freeze wonderfully! Store in freezer-safe plastic bags and heat individual waffles up in the toaster as needed.