Light and fluffy pumpkin pie-spiced pancakes are generously topped with maple-flavored whipped cream and crunchy candied pecans. Keep pancakes warm until serving time in a 200-degree oven.

Pumpkin-Praline Pancakes

Separate eggs. Allow egg whites to stand at room temperature for 30 minutes.

In a large bowl, stir together flour, sugar, baking powder, pie spice and salt. In another bowl, whisk together egg yolks, milk, pumpkin, butter and vanilla. Add pumpkin mixture all at once to flour mixture. Whisk until smooth.

In a medium bowl, beat egg whites on medium until stiff peaks form (tips stand straight). Fold whites into batter.

For each pancake, pour ¼ cup batter onto a griddle or heavy skillet, lightly greased with canola oil. Cook over medium heat for 2 to 4 minutes on each side or until golden brown; turn over when surfaces are bubbly and edges are slightly dry. Repeat with remaining batter, adding additional oil as needed. Serve warm topped maple syrup, Maple Crème, and Candied Pecans.

Maple Crème: In a small bowl, combine whipping cream and maple syrup. Beat with an electric mixer on medium to high until soft peaks form.

Candied Pecans: In a medium saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Add pecans. Continue cooking until nuts are caramelized. Watch carefully. Remove from heat. Spread on parchment paper and cool for 1 hour. Store in an airtight container.