This pumpkin spice crepe cake is made up of pumpkin crepes which are layered together with pumpkin spice whipped cream. This recipe is perfect for fall baking!
WHY YOU'LL LOVE THEM
A unique fall bake. This crepe cake is different from your regular pumpkin pies and cheesecakes.
Easy to make. It looks like a lot of steps but I promise this cake is so easy to make!
Amazing taste. The combination of the pumpkin crepes and pumpkin spice whipped cream is so delicious.
INGREDIENTS
- Flour- All purpose flour works best.
- Pumpkin pie spice
- Pumpkin Puree- no pumpkin pie filling
- Butter - The recipe uses salted butter that is melted and cooled to room temperature.
- White sugar
- Vanilla extract
- Eggs- This recipe use two large eggs.
- Whipping cream- Also called heavy cream.
- Powered sugar- Also called icing sugar.
Step By Step Instructions
Crepes
In a large bowl whisk together flour and pumpkin spice.
Add in the milk and whisk until there are no more lumps.
Add in the eggs, white sugar, pumpkin puree, and melted butter. Mix until everything is combined.
Over medium heat, heat your 8 inch non stick pan.
When the pan is hot, add 1/3 cup of crepe batter to the centre of the pan. Immediately lift and swirl the pan to evenly coat the bottom with batter.
After about 35 seconds (or when you start seeing bubbles) use a spatula to gently run around the edges of the crepe. Flip crepe and cook for another 30 seconds.
Time may vary depending on your stove/pan. It may take a practice crepe or two but you'll get it!
Once cooked remove crepe and set aside on a plate. Continue cooking till all the crepes are made.
Recipe should make about 17 crepes. The cake uses 15, so you get two extra to practice!
Whipping Cream
In a large bowl or stand mixer bowl, add the heavy cream, powdered sugar, vanilla extract, and pumpkin pie spice.
Whip on medium high until the whipped cream is stiff.
You can leave whipping cream in the fridge until you are ready to assemble the cake.
Assembling the Cake
Once the crepes are fully cooled, you're ready to assemble the cake.
Place one crepe down the the dish you wish to serve the cake on. Then spread a scoop of the whipping cream and spread evenly.
Top with another crepe and continue doing this until you have used 15 crepes.
You can serve right away or cover with plastic wrap and keep in the fridge.
Frequently Asked Questions
STORING THE Cake
Store the cake in the fridge. Be sure to wrap the top with plastic wrap. Cake can be stored for 2 days.
CAN I USE PUMPKIN PIE INSTEAD OF PUMPKIN PUREE?
No, you will want to make sure its pumpkin puree. Pumpkin pie filling comes sweetened and spiced so using it will throw off the taste.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access.
Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
If you make this pumpkin spice crepe cake please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
MORE PUMPKIN RECIPES TO LOVE
- Pumpkin Spice Latte Loaf Cake
- Chewy Pumpkin Cookies
- Pumpkin Coffee Cake Cookies
- Mini Pumpkin Cheesecakes
- Pumpkin Cheesecake Cookies
Pumpkin Spice Crepe Cake
Equipment
- large bowl
- whisk
- non stick 8 inch pan
- hand held blender or stand mixer for the whipped cream
Ingredients
Crepes
- 2 C all pupose flour spooned and levelled*
- 1 tsp pumpkin pie spice
- 2 C milk
- 2 large eggs
- 1/4 C pumpkin puree
- 3 tbsp white sugar
- 3 tbsp salted butter melted and cooled to room temperature
Pumpkin Spice Whipped Cream
- 1 & 1/2 C whipping cream also called heavy cream
- 1/3 C powdered sugar
- 1/4 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
Instructions
Crepes
- In a large bowl whisk together flour and pumpkin spice.2 C all pupose flour, 1 tsp pumpkin pie spice
- Add in the milk and whisk until there are no more lumps.2 C milk
- Add in the eggs, white sugar, pumpkin puree, and melted butter. Mix until everything is combined.2 large eggs, 1/4 C pumpkin puree, 3 tbsp white sugar, 3 tbsp salted butter
- Over medium heat, heat your 8 inch non stick pan.
- When the pan is hot, add 1/3 cup of crepe batter to the centre of the pan. Immediately lift and swirl the pan to evenly coat the bottom with batter.
- After about 35 seconds (or when you start seeing bubbles) use a spatula to gently run around the edges of the crepe. Flip crepe and cook for another 30 seconds. Time may vary depending on your stove/pan. It may take a practice crepe or two but you'll get it!
- Once cooked remove crepe and set aside on a plate. Continue cooking till all the crepes are made. Recipe should make about 17 crepes. The cake uses 15, so you get two extra to practice!
Whipping Cream
- In a large bowl or stand mixer bowl, add the heavy cream, powdered sugar, vanilla extract, and pumpkin pie spice.1 & 1/2 C whipping cream , 1/3 C powdered sugar, 1/4 tsp pumpkin pie spice, 1/2 tsp vanilla extract
- Whip on medium high until the whipped cream is stiff.
- You can leave whipping cream in the fridge until you are ready to assemble the cake.
Assembling the Crepe Cake
- Once the crepes are fully cooled, you're ready to assemble the cake.
- Place one crepe down the the dish you wish to serve the cake on. Then spread a scoop of the whipping cream and spread evenly.
- Top with another crepe and continue doing this until you have used 15 crepes.
- You can serve right away or cover with plastic wrap and keep in the fridge.
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