In the second episode of OVER THE GARDEN WALL, Wirt and Greg visit is a village called Pottsfield, which is populated by what appear to be people with corn husk bodies and pumpkin heads. These pumpkin people are celebrating their annual harvest festival. They become suspicious of the boys, who say they are “just passing through.” According to the pumpkin people, no one passes through Pottsfield.

Their eery and overbearing leader, Enoch, gives the boys the task of digging in a barren field. When they accidentally dig up some skeletons, Wirt is convinced they’re being made to dig their own graves, but then the skeletons become animated and joyously join the pumpkin people, who welcome them. Wirt and Greg realize all the pumpkin people are actually skeletons in costume. They are invited to stay in Pottsfield but insist they must continue on through the forest. Many fans of the show consider Pottsfield to be an allegory for purgatory, partially because Enoch assures the boys as he bids them goodbye, “you’ll join us one day.”

Pottsfield is one of the most iconic locations in OVER THE GARDEN WALL, so I knew I had to make a pumpkin recipe for this menu! Pumpkin waffles immediately came to mind, maybe because I’ve never made waffles for the blog before (I’m not sure how that happened, because I LOVE waffles). This particular recipe is mostly based on a recipe by Sally’s Baking Addiction, but I tweaked it a bit to make it my own.

For some extra fun, I made a special syrup to go with it: apple cider syrup! It took lots of experimenting to get the recipe just right, but it was worth it! It’s sooo easy and delicious, and perfect for fall. The perfect tribute to the people of Pottsfield.

 A

Pottsfield Pumpkin Waffles with Apple Cider Syrup

“Pumpkins can’t move on their own . . . can they?”

— OVER THE GARDEN WALL

 

INGREDIENTS:

 

Makes 7 6-inch pumpkin waffles and approx. 2 1/2 cups apple cider syrup

 

INSTRUCTIONS:

1. FOR THE SYRUP. Add cider to a medium saucepan over medium-high heat, reserving 1/4 cup to use for the cornstarch slurry. Whisk in the molasses, apple cider vinegar, butter, apple pie spice, and salt. Bring to a boil, whisking regularly. Reduce heat to medium-low and simmer for 30 minutes, continuing to whisk regularly. Whisk cornstarch into reserved cider to make a slurry. Gradually whisk the slurry into the hot cider mix. Continue to heat for 2 minutes, whisking continuously. Remove from heat. Transfer to a sealable container or jar and allow to cool on the counter for 30 minutes, whisking occasionally to prevent a  skin from forming. Cover and refrigerate until ready to use.
   
2. FOR THE WAFFLES. Whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl. Set aside.
3. In a medium bowl, whisk together the canned pumpkin, milk, butter, brown sugar, eggs, and vanilla until smooth. Stir the wet mix into the dry mix just until the flour is fully incorporated with no visible white streaks.
4. Heat a waffle iron on the medium setting and coat with cooking spray (you shouldn’t have to spray again after the first waffle). Pour 1/2 cup batter onto the waffle iron and close the lid. Cook for approximately 2 1/2 minutes or until batter is cooked through. Transfer to a serving plate when finished. Repeat with remaining batter.
5. Top with whipped cream, apple cider syrup, and a bit of cinnamon.
6. Serve to Wirt and Greg during their visit to Pottsfield in OVER THE GARDEN WALL! 
   

   

   

A

A

If you like this recipe,
check out my recipe for OVER THE GARDEN WALL’s iconic
Potatoes and Molasses!