Sweet Cream Pumpkin Waffles

 15 oz - San Antonio River Mill Brand® Southern Sweet Cream Waffle Mix, (1 pkg)
 2 tsp - cinnamon, ground
  tsp - ginger, ground
 ¼ tsp - salt
 1 ⅔ cups - water
  tsp - allspice, ground
 2 each - egg whites, large
 3 tbsp - pumpkin, canned, puree
 3 tbsp - pecan halves, toasted
 3 tbsp - heavy whipped cream sweetened with cinnamon


Preheat waffle iron. Spray with pan release.


Thoroughly blend Sweet Cream Waffle Mix with cinnamon, salt, ginger and allspice.


In a separate bowl, whisk together water, egg whites and pumpkin puree.


Blend wet mixture with dry mixture. Whisk until very smooth and creamy.


Scoop 2/3 cup of batter onto preheated iron. Cook waffle 4 minutes or until very crisp and browned.


Serve with toasted pecans and sweetened cinnamon whipped cream.


Leftover waffles can be frozen and reheated in a toaster or oven until warmed.