In a large bowl combine the shredded mozzarella cheese, almond flour, baking powder, salt, low carb sweetener and pumpkin pie spice. Mix thoroughly.
Add the egg, pumpkin puree and vanilla extract and mix well till everything comes together in a thick batter.
Lightly grease a waffle iron and switch it on. We used a mini waffle maker that makes one 4-inch waffle.
Using a ¼ cup measure, scoop out the batter and add to center of the hot waffle iron. Close the lid and wait for 4 minutes.
Carefully open the hot lid and slide the waffle onto a plate.
Repeat with the remaining batter.
Serve immediately with a butter and sugar free syrup or a dollop of whipped cream and a light dusting of ground cinnamon.