Pumpkin Waffles with Pecans

2 1/4 cups unsifted all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs, separated
1 3/4 cups milk
1/2 cup melted shortening
1/2 cup mashed, cooked pumpkin (fresh or canned)
3/4 cup broken pecans

In large bowl, sift together flour, baking powder, salt, cinnamon and nutmeg. Beat egg yolks lightly with fork; add milk and shortening; mix well. Stir in pumpkin. Pour in egg-pumpkin mixture into sifted dry ingredients; stir to mix. Beat egg whites until stiff peaks form. Fold whites into batter. Pour about 1/2 cup batter into waffle iron, then sprinkle with pecans; cover and bake. Repeat until all waffles are baked. Serve hot with butter, syrup.

Makes 8 waffles.

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