Pumpkin Apple Waffles with Caramel Pecan Sauce

Waffles:
½ cup fresh pumpkin or ½ cup canned pumpkin
1½ cups milk
3 eggs, beaten
1 cup flour, unbleached
2 tsp. baking powder
2 Tbsp. sugar
½ tsp. sea salt
½ tsp. ground nutmeg
¼ tsp. ground ginger
2 cups apples, unpeeled, chopped and divided

Caramel Pecan Sauce:
1 cup butter
2 ½ cups brown sugar
¼ tsp. sea salt
¼ cup light corn syrup
1 cup heavy whipping cream
1½ cups toasted pecans, chopped

For the Waffles:  Combine pumpkin, milk and eggs. Add sifted dry ingredients to pumpkin mixture, stirring just until mixture is combined. Stir in 1 cup chopped apple.

The batter can be stored in the refrigerator overnight.

Cook on a preheated waffle iron that has been oiled or sprayed with a food release spray.

(Cooked waffles can be laid directly on the rack, uncovered, and held in a 200°F oven) To serve, dust pre-warmed plates with confectioner's sugar.

Sprinkle a few pinches of ground cinnamon around the edge of the plate. Center 2 waffles on the plate and top with some reserved chopped apple. Drizzle with Caramel Pecan Sauce.

Caramel Pecan Sauce:  Melt butter in a saucepan over low heat. Add brown sugar and salt. Cook on low until melted and smooth. Stir in Syrup. Cook on low 5-10 minutes. Stir in 

cream and cook for 5 more minutes (cook very slowly or sauce will turn sugary). Stir in pecans.

Warm before serving.

Cook's Note: It can be thinned with half and half or cream for a milkier sauce.  Sauce can be made ahead and refrigerated or frozen.