• Preheat waffle iron according to directions
• Mix together the milk and lemon juice, then set aside for 5 minutes to curdle slightly; this is your homemade "buttermilk"
• In a large bowl, whisk together the pumpkin puree, buttermilk, oil, sugar, and vanilla extract until smooth.
• Whisk in the dry ingredients (flour, baking powder, baking soda, salt and pumpkin pie spice) then allow the batter to side for at least 5 minutes to allow the baking powder to activate and the batter to hydrate.
• Pour batter into the prepared waffle maker and make waffles. Repeat with all of the batter

To make the maple pecan topping

• Heat a medium skillet over medium-low heat and add the pecans and toast until nutty, stirring often, taking care not to burn. Add the maple syrup and cook another minute until the syrup bubbles.

  Remove from heat and let cool slightly, then transfer to a piece of parchment paper or plate to cool completely, As the syrup cools, the pecans should crumble into a pecan brittle. Drizzle maple syrup on top of the waffles, then top with the pecan brittle!