Step 1

Preheat oven to 350°F.

Step 2

Wash the pumpkin and slice the stem off.

Step 3

Slice the pumpkin in half and scoop out the seeds and guts using a spoon or an ice cream scoop.

Step 4

Brush the insides with a little bit of olive oil and place each half face down on a baking sheet lined with parchment paper.

Step 5

Roast for about 45 minutes. Remove from the oven and set aside. You can cover with foil to keep warm.

Step 6

In a large bowl, combine the white rice flour, oat flour, arrow root, baking powder and pumpkin spice.

Step 7

Slowly pour in the almond milk and whisk well until no clumps remain.

Step 8

Add the pumpkin puree, maple syrup and olive oil. Mix until combined.

Step 9

Let sit for about 10 minutes. In the meantime, preheat waffle iron. I used a rectangle waffle maker.

Step 10

Lightly grease the preheated waffle iron with canola oil (or other oil). Pour the batter onto the hot waffle iron and cook until golden brown. Mine took 4 minutes to cook.

Step 11

Place waffles on a wire baking rack. Make sure you don’t stack them or they won’t be as crispy.

Step 12

Heat the olive oil in a large skillet over medium heat.

Step 13

Add the kale and sautée for about 5 minutes.

Step 14

Add the chopped garlic, and cook for another 5 minutes.

Step 15

Add the water, cover and cook for about 10 minutes, or until the kale is soft.

Step 16

Add salt and pepper to taste.

Step 17

Combine all the ingredients in a small pan and whisk until well combine.

Step 18

Heat on medium heat for about 5 minutes, whisking constantly until the sauce thickens.

Step 19

Chop the roasted pumpkin into small cubes.

Step 20

Top each waffle with roasted pumpkin cubes, some sautéed kale, and about 1/4 cup of hollandaise sauce.

Step 21

You can also top waffles with some chopped almonds, parsley, a pinch of pumpkin spice or more kale.

Step 22

Serve as is, or place the waffles on a baking sheet, cover with aluminium foil and reheat in a 350°F preheated oven for about 12 minutes.

Step 23

I recommend you serve these the same day as the waffles will lose their crispiness if put in the refrigerator overnight.