Pumpkin Pie Crepes Recipe

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Can't wait until Thanksgiving to get your pumpkin pie fix?  No worries!  These crepes are about as close to pumpkin pie as you can get without eating the actual thing.  They are so delicious!
I think these will definitely tide me over until Thanksgiving!


Pumpkin Pie Crepes
(Recipe from Cupcake Project)

Pumpkin Pie Filling:
3/4 C sugar
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
2 large eggs
15 oz canned pumpkin (pure pumpkin, not pumpkin pie filling)
12 oz evaporated milk

Preheat oven to 425 F.
In a large bowl, beat eggs.
Stir in sugar, salt, and pumpkin pie spice.
Mix in pumpkin.
Mix in evaporated milk.
Pour into 9" pie plate (no crust needed).
Bake for 15 minutes.
Reduce heat to 350 F and bake for another 40-50 minutes, until a toothpick comes out dry.
Remove from oven and leave on counter for two hours before use.

Crepes:
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp. salt
2 Tbl. butter, melted

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

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  1. Six Sisters says:

    @Barb,

    I think you could definitely make it ahead of time. I would maybe make the filling and the crepes and refrigerate them separately and then just fill the crepes right before serving so they don’t get soggy.

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