Pumpkin Crepe Cake
Pumpkin crepe cake: layer after layer of lacy crepes, filled with a fluffy spiced pumpkin pastry cream. A showstopping fall dessert!
It’s about time this pumpkin crepe cake finally happened.
A little less than a year ago, I tried my first Lady M’s crepe cake. Have you ever? Holy moly. You’d never think something so simple could be so incredibly delicious. There’s just something about all those layers, the eggy crepe with the fluffy whipped cream. It was a moment I’ll never forget. I instantly knew that a pumpkin version needed to happen.
But *sigh.* Sometimes life gets in the way. Before I knew it, we were past pumpkin season and had moved on to peppermint and eggnog world. The pumpkin crepe cake idea fell by the wayside. But I made a mental note, and have held onto it all this time.
The moment has finally arrived.
I know it probably looks like a lot of work, but it’s surprisingly easy. After a while it becomes kind of meditative. I spent a little less than an hour in front of the stove, flipping crepes. You need about 24 total, and each one only takes a couple of minutes to cook. After a while you get into a good groove. Pour, swirl, flip… pour, swirl, flip… pour, swirl, flip. Before you know it you’ve got a big stack.
Then just layer them, spreading a thin layer of fluffy-whipped spiced pumpkin pastry cream on top of each one. This is basically the same filling we used in those caramel apple cream puffs, only with cinnamon, ginger, cloves, and pumpkin puree folded in (click here for a video tutorial). It’s so creamy and light- with just the right amount of fall flavor. I think this pumpkin crepe cake is perfect for a Halloween party, Thanksgiving celebration, or any other get-together you may be planning this season.
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Pumpkin Crepe Cake
For the crepes:
For the pumpkin pastry cream:
- 3 egg yolks
- 1/4 cup (50 g) granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- 3/4 cups (183 ml) milk
- 1/2 teaspoon (0.5 teaspoon) vanilla extract
- 1/2 cup (119 g) heavy whipping cream
- 1 tablespoon (1 tablespoon) powdered sugar
- 1/2 cup (122.5 g) pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon (0.5 teaspoon) ground ginger
- 1/8 teaspoon (0.13 teaspoon ) ground cloves
To make the crepes:
- Place the eggs, milk, flour, butter, and salt in a blender and blend until smooth.
- Allow the batter to rest for 20 minutes.
- Heat a non-stick skillet over medium heat.
- Pour in 2 to 3 tablespoons of batter, swirling the pan to coat the bottom evenly with batter.
- Cook until golden brown on the bottom, then flip and cook for an additional 2 to 3 minutes to brown the other side.
- Transfer the cooked crepe to a wire rack to cool, then repeat until you have used all the batter.
To make the pumpkin pastry cream:
- Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.
- Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface.
- Add the hot milk to the egg mixture, a little at a time, whisking to combine.
- When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat.
- Cook the pastry cream, whisking, until thickened.
- Remove from heat and stir in the vanilla.
- Pour the pastry cream through a fine mesh strainer, into a heat-safe bowl. (Use the back of a ladle to press the mixture through the sieve.)
- Press a layer of plastic wrap directly onto the surface, and refrigerate until completely cool (about 2 hours)
- Whip the cream and powdered sugar together until stiff.
- Fold the whipped cream, pumpkin, and spices into the pastry cream.
To assemble the pumpkin crepe cake:
- Place a crepe on a serving platter, and top with about 2 tablespoons of spiced pumpkin pastry cream, spreading it in an even layer.
- Top with another crepe, and repeat until all the crepes and filling have been used.
- Garnish with salted caramel sauce, sweetened whipped cream, cinnamon, and toasted pepitas (optional).