Pumpkin Waffles with Prickly Pear Cactus Jam and Condensed Milk

For the waffles:

• ½ small Hokkaido pumpkin, Red kuri squash or ½ cup canned pumpkin
• 1 teaspoon vegetable oil
• 1 egg
• 1 ½ tablespoons brown sugar
• a drop of vanilla extract or 1 vanilla pod
• 2 tablespoons melted butter
• 120 ml (½ cup) milk
• 80 grams (≈⅓ cup) whole wheat flour (or all-purpose flour)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• pinch of salt

For the condensed milk:

• 200 g powdered sugar
• 200 ml milk
• 20 g butter

For the prickly pear cactus jam:

• 4 medium-sized cactus fruits
• 1 tablespoon lemon juice
• 100 g (½ cup) brown sugar
• 2 tablespoons pectin sugar

To make the waffles:

1. If roasting fresh pumpkin: preheat the oven to 180°C (350°F). Halve the pumpkin and scoop out seeds. Rub with oil, place round side up in a baking dish with about 200 ml water, and roast 45 minutes or until tender. Let cool, remove skin and puree the flesh. You should have about 120 g (½ cup) puree.
2. If using canned pumpkin: whisk the egg and sugar, then add pumpkin and the remaining ingredients. Mix with beaters until smooth.
3. Preheat the waffle iron. Spoon batter into the center of the iron. Pumpkin waffles take a little longer than standard waffles — up to about 2 minutes, depending on desired crispiness.
4. For crispier waffles, let them rest on an oven rack briefly instead of placing directly on a plate.

For the condensed milk:

1. Combine powdered sugar, milk and butter in a tall pot over low heat. Stir occasionally until it reaches a boil and foams.
2. When foaming increases, raise heat to medium and cook about 10 minutes, stirring. Remove from heat and place the pot in cold water to cool. The mixture thickens as it cools. Store in a clean jar in the fridge. Yields about 280 ml (1 cup).

For the prickly pear cactus jam:

1. Sterilize a jar and lid by boiling them in water for 10–15 minutes.
2. Cut the cactus fruits in half and scoop out the flesh and seeds. Press the flesh through a strainer into a bowl, using the back of a spoon to extract the pulp.
3. Cook the strained pulp in a pot over medium heat with lemon juice and sugar. Bring to a boil, then simmer 10 minutes, stirring constantly. Add pectin sugar, stir until dissolved, boil for 2 more minutes, then transfer to the sterilized jar. The jam thickens as it cools.
4. Top waffles with condensed milk and prickly pear jam, then enjoy.