1 cup frozen light whipped dessert topping, thawed
In a medium bowl stir together whole wheat flour, all-purpose flour, flaxseed meal, sugar, baking powder, pumpkin pie spice, and salt. Make a well in the center of flour mixture; set aside.
In a small bowl whisk together egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter will be thick and slightly lumpy). If desired, fold in 2 tablespoons hazelnuts.
Lightly grease and preheat a regular waffle baker. Pour 1 to 1- ¼ cups batter onto grids, spreading to cover. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter.
Meanwhile, prepare Pumpkin Cream: In a small bowl combine pumpkin and pumpkin pie spice. Fold in whipped topping.
Divide waffles among four serving plates. Top with pumpkin cream and, if desired, sprinkle with 2 tablespoons hazelnuts.
Tips: Choose from Splenda Granular, Sweet 'N Low bulk or packets, or Equal Spoonful or packets. Follow package directions to use product amount equivalent to 1 tablespoon sugar.
Per Serving with Substitute: Same as below, except 281 cal., 38 g carb. Exchanges: 0.0 other carb. Carb choices: 2.5
To toast hazelnuts, spread nuts in a single layer in a shallow baking pan. Bake in a 350°F oven for 8 to 10 minutes or until golden brown, stirring a few times to toast evenly. Remove nuts from oven and place on a clean kitchen towel. Rub vigorously with a towel to remove skins.