overnight pumpkin pecan. waffles

1/2 cup warm water
1 (1/4 ounce) packet active dry yeast
1 cup milk
1/4 cup (1/2 stick butter) unsalted butter
1/3 cup light brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup canned pumpkin puree
2 cups all purpose flour
2large eggs
2/3 cups finely chopped pecans
Mape syrup
The warm water and yeast should be combined.allow to stand until foamy which should take about 15 minutes.

The milk and butter should be heated over medium heat untilbutter melts in a small saucepan. This should be taken off the heat  and the pumpkinpie spice, salt, pumpkin puree and salt should be added stirring them in.

To the bowl with the yeast add pumpkin mixture then until combined  stir in the flour.

Cover this mixture and at room temperature let stand overnight.

The waffle uron should be preheated. The eggs should be whisked into the batter then fold into pecans .the waffles should be made according to the instructions made with the directions in your waffle iron. When serving add syrup and a pat of butter!

It doesn't have to be Halloween or Thanksgiving for pumpkin think about servi g this great dish on Christmas morning. Especially good if you have overnight guests in town for the Holidays. But this is  good any time of year!