|Sifted cake flour||2 Cup (32 tbs)|
|Baking powder||1 1⁄2 Tablespoon|
|Ground cinnamon||3⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Eggs||3 Small, separated|
|Milk||1 3⁄4 Cup (28 tbs)|
|Shortening||1⁄2 Cup (8 tbs), melted|
|Canned pumpkin||1⁄2 Cup (8 tbs)|
|Chopped pecans||3⁄4 Cup (12 tbs)|
|Butter curls||1⁄4 Cup (4 tbs) (if desired, for serving) (Optional)|
Combine cake flour, baking powder, salt, cinnamon, and nutmeg in a medium mixing bowl, mix well.
Combine egg yolks, milk, shortening, and pumpkin; add pumpkin mixture to dry ingredients, stirring just until moistened.
Beat egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form.
Fold into pumpkin mixture.
Pour one-fourth of batter into a preheated, lightly oiled waffle iron.
Sprinkle 3 tablespoons chopped pecans evenly over batter.
Cook about 5 minutes or until done.
Repeat procedure with remaining batter and pecans.
Serve with butter curls, if desired.