Pumpkin Pie Crepes Recipe

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!
(This recipe is also perfect if you leftover pie – just put that in the crepes instead of making your own filling!)

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


  1. Pumpkin Pie Filling:
  2. Preheat oven to 425 F.
  3. In a large bowl, beat eggs. Then stir in sugar, salt, and pumpkin pie spice. Mix in pumpkin. Then mix in evaporated milk.
  4. Pour into a 9 inch pie plate (no crust needed).
  5. Bake for 15 minutes. Then reduce heat to 350 and bake for another 40-50 minutes, until a toothpick comes out clean.
  6. Remove from oven and leave on counter for two hours before use.
  7. 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.
  8. 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.
  9. 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.
  10. To Finish:
  11. When everything is done, spoon your pumpkin filling onto your crepes and roll them up. I served mine with whipping cream on top!

Get it HERE!


Pumpkin pie Crepes 3

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