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.