WIW: Quick Pumpkin Custard

4 T. graham cracker crumbs, plus more for serving

2 T. all-purpose flour

1 tsp. cinnamon

1/2 tsp. ground ginger

Pinch grated nutmeg

1/4 tsp. salt

1/2 C. packed brown sugar

4 oz. cream cheese, room temperature

1 large egg

1/2 C. pumpkin puree (from one 15-oz. can)

Nonstick cooking spray

Whipped cream or vanilla ice cream, for serving

 

Preheat waffle iron. (If it has temperature adjustment, set it to medium.) In large bowl, thoroughly combine graham cracker crumbs, flour, cinnamon, ginger, nutmeg, salt, and brown sugar. Add cream cheese, egg and pumpkin and stir until well blended and smooth. Spray both sides of waffle iron with nonstick spray and place about 1/2 C. of batter onto each section of waffle iron. Cook until just starting to brown, about 3 minutes. The finished product will still be soft when done and will firm up slightly as it cools. Remove from waffle iron and repeat previous step with any remaining batter. Serve warm topped with whipped cream or vanilla ice cream, dusted with graham cracker crumbs.