In a bowl mix together all dry ingredients except the brown sugar, in a second bowl beat together, sugar, pumpkin puree, eggs, butter and buttermilk. Fold gently into the flour mixture.
Using a waffle iron spray both sides with cooking spray, depending on the size of your waffle iron place about one cup of batter into iron and cook four to five minutes.
Pumpkin spiced whip cream:
Gently whip cream with a whisk when fluffy and thick gently fold in sugar and pumpkin spice.
Espresso maple syrup:
In a bowl mix all ingredients together until the instant espresso is dissolved.
Pumpkin seed brittle:
Cook butter, sugar and maple syrup in a heavy bottom pot until dark golden brown (about six minutes). Add pumpkin seeds and cook again (about two minutes), place mixture on a parchment lined baking sheet and cook in oven at 300 degrees (about four minutes). Remove from oven and let cool for ten minutes. Break into small pieces and serve over waffles.
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