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Pumpkin Pie-Stuffed Waffles

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Pumpkin Pie-Stuffed Waffles
  • Prep 15 min
  • Total 20 min
  • Ingredients 5
  • Servings 4
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You CAN eat pie for breakfast when it's stuffed inside a cinnamon roll and waffled to golden perfection.
Updated Sep 20, 2016

Ingredients

Steps

  • 1
    Heat waffle maker. Meanwhile, in medium bowl, mix 1/4 cup canned pumpkin (not pumpkin pie mix), 4 oz cream cheese, softened, 1/4 cup powdered sugar and 1/2 teaspoon pumpkin pie spice until smooth.
  • 2
    Separate dough into 8 rolls. Use your fingers to slightly shape each roll into a small bowl shape, with the cinnamon-sugar side faced down. Place about 1 tablespoon of filling into each bowl. Top with the remaining four rolls with cinnamon-sugar side facing up. Pinch sides shut.
  • 3
    Place the four stuffed rolls on waffle maker. Close cover; bake about 3 minutes or until golden. Remove from waffle maker; drizzle with icing. Serve hot.

Tips from the Pillsbury Kitchens

  • tip 1
    Use any remaining pumpkin mixture to spread over your cooked waffles with the icing.
  • tip 2
    All waffle makers are different and vary in cooking times. Watch yours closely, and check after 3 minutes to avoid burning.

Nutrition Information

420 Calories, 19g Total Fat, 6g Protein, 58g Total Carbohydrate, 29g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
12g
58%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
780mg
33%
Potassium
70mg
2%
Total Carbohydrate
58g
19%
Dietary Fiber
1g
6%
Sugars
29g
Protein
6g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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