Pumpkin Nut Waffles


2 cups flour
4 teaspoons baking powder
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 eggs, separated
13/4 cups milk
1/2 cup melted shortening
1/2 cup cooked, puréed pumpkin (canned is fine)
3/4 cup chopped pecans

Sift together dry ingredients; beat egg yolks.
Combine yolks with milk, shortening and pumpkin.
Add to dry ingredients.
Beat egg whites until stiff; fold into batter.
Pour onto hot waffle iron;
sprinkle each with 3 tablespoons of nuts.
Cook and serve. Makes 4 (9-inch) waffles.