Pumpkin Crepe Cake: layer upon layer of lacy crepes, filled with a fluffy, cinnamon-spiced pumpkin pastry cream. The salted caramel and pepita garnish took this completely over-the-top! Definitely making this again for Thanksgiving.
Pumpkin Crepe Cake
Prep Time
45 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
 

Pumpkin crepe cake: layer after layer of lacy crepes, filled with a fluffy spiced pumpkin pastry cream. A showstopping fall dessert!


Course: Dessert
Cuisine: American
Keyword: Cake, crepe, Pumpkin, spice
Servings: 8 servings
Calories: 385 kcal
Ingredients
For the crepes:
For the pumpkin pastry cream:
For the optional garnishes:
Instructions
To make the crepes:
  1. Place the eggs, milk, flour, butter, and salt in a blender and blend until smooth.  

  2. Allow the batter to rest for 20 minutes.

  3. Heat a non-stick skillet over medium heat.  
  4. Pour in 2 to 3 tablespoons of batter, swirling the pan to coat the bottom evenly with batter. 

  5. Cook until golden brown on the bottom, then flip and cook for an additional 2 to 3 minutes to brown the other side. 

  6. 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:
  1. Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.

  2. Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface. 

  3. Add the hot milk to the egg mixture, a little at a time, whisking to combine. 

  4. When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat. 

  5. Cook the pastry cream, whisking, until thickened. 

  6. Remove from heat and stir in the vanilla. 

  7. 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.) 

  8. Press a layer of plastic wrap directly onto the surface, and refrigerate until completely cool (about 2 hours)

  9. Whip the cream and powdered sugar together until stiff.

  10. Fold the whipped cream, pumpkin, and spices into the pastry cream. 

To assemble the pumpkin crepe cake:
  1. Place a crepe on a serving platter, and top with about 2 tablespoons of spiced pumpkin pastry cream, spreading it in an even layer.  

  2. Top with another crepe, and repeat until all the crepes and filling have been used.  

  3. Garnish with salted caramel sauce, sweetened whipped cream, cinnamon, and toasted pepitas (optional).

Nutrition Facts
Pumpkin Crepe Cake
Amount Per Serving
Calories 385 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g69%
Cholesterol 191mg64%
Sodium 271mg12%
Potassium 245mg7%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 12g13%
Protein 9g18%
Vitamin A 3235IU65%
Vitamin C 0.7mg1%
Calcium 153mg15%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.