Pumpkin Waffles with Vanilla Almond Cream

Finely grate the pumpkin and blanch briefly in boiling water, squeeze well and mix with the orange liqueur.

Stir the butter with the eggs and salt, add the flour, milk and almond kernels. Cut the vanilla beans lengthwise, scrape out the pulp, mix into the dough and let rise for 30 minutes.

Fold in the pumpkin flakes and oil the preheated waffle iron. Put about 3 tablespoons of the batter at a time on the waffle iron and bake the waffles in order.

Sprinkle pumpkin waffles with powdered sugar.

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