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.
tips for making crepes:
- In a large mixing bowl, whisk together the flour and the eggs. I definitely prefer mixing the the two with a whisk, rather than a spoon, to ensure that the mixture is completely combined.
- Gradually add in the milk and water, stirring to combine. Be sure to do it, little by little, or else you could get flower pockets, that will be difficult to break down.
- Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Usually my first crepe doesn’t turn out as well, because the pan is really oily.My second, third and fourth crepes, work great, then I usually add a little grease, every three crepes.
- 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, I usually move the spatula around the entire crepe before flipping it, just to be sure the crepe stays intact.Then once the whole crepe is loose from the pan, I flip and cook the other side.
what can i use if i don’t have pumpkin pie spice
Pumpkin pie spice is a simple ingredient to replace, because it is made up of cinnamon, cloves, ginger, and nutmeg.
Here are the ratios that work perfectly for this recipe: combining 1/2 teaspoon cinnamon, 1/8 teaspoon cloves, 1/4 teaspoon ginger, and 1/8 teaspoon nutmeg.
why do I need to leave it on the counter for 2 hours?
Leaving it on the counter allows the pumpkin pie crepe filling to set up. It helps it get a little stiffer, and allows it to cool down so it isn’t so hot.
If you are needing to speed this up, you can also place this mixture in the fridge, to allow it to cool sooner.
watch how to make another one of our favorite breakfast recipe, here:
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Watch how to make one of our other favorite breakfast recipes, Nutella Stuffed Banana Pancakes, here:
looking for more crepe recipes? Here are a few of our favorites:
Patriotic Crepes
S’mores Crepes
Red Velvet Crepes
Birthday Crepe Cake
Chocolate Raspberry Crepes
Pumpkin Pie Crepes Recipe
Ingredients
Pumpkin Pie Filling
- ¾ cup sugar
- ½ teaspoon salt
- 1½ teaspoon pumpkin pie spice
- 2 large eggs
- 15 ounces canned pumpkin, (pure pumpkin, not pumpkin pie filling)
- 12 ounces evaporated milk
Crepes
- 1 cup all-purpose flour
- 2 eggs
- ½ cup milk
- ½ cup water
- ¼ teaspoon salt
- 2 Tablespoon butter, melted
Instructions
Pumpkin Pie Filling
- Preheat oven to 425 F.
- In a large bowl, beat eggs. Then stir in sugar, salt, and pumpkin pie spice. Mix in pumpkin. Then mix in evaporated milk.
- Pour into a 9 inch pie plate (no crust needed).
- Bake for 15 minutes. Then reduce heat to 350 and bake for another 40-50 minutes, until a toothpick comes out clean.
- Remove from oven and leave on counter for two hours before use.
Crepe Recipe
- 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.
To Finish:
- When everything is done, spoon your pumpkin filling onto your crepes and roll them up. I served mine with whipping cream on top!
Notes
- Pumpkin pie spice is a simple ingredient to replace, because it is made up of cinnamon, cloves, ginger, and nutmeg.
- Here are the ratios that work perfectly for this recipe: combining 1/2 teaspoon cinnamon, 1/8 teaspoon cloves, 1/4 teaspoon ginger, and 1/8 teaspoon nutmeg.
Nutrition
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Pumpkin pie is my favorite part of the Thanksgiving meal…so I know these will be a winner in my house:-)
New fan!! These sound SOOO yummy! Will be trying these for sure! 🙂
just wondering if you couldn’t make these ahead of time, fill the crepes, and serve cold???
love your website….great sounding recipes!!!
@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.