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Pumpkin Crepe Cake with Spiced Coconut Cream and Maple Candied Pecans

Pumpkin Crepe Cake with Spiced Coconut Cream and Maple Candied Pecans | Free of gluten, dairy, and refined sugar.November is just around the corner and I’m getting my fill of fall flavors, even though it’s still 80 degrees outside. I’m wrapped in a blanket with my hot cup of coffee in my air-conditioned living room with the blinds pulled open so that I can see the colorful forest which lines my backyard.

It may not feel like fall, but at least it can taste like it. Autumn vegetable soup, apple bread, and pumpkin pancakes are just a few of the dishes we’ve been enjoying this season.  

Pumpkin Crepe Cake with Spiced Coconut Cream and Maple Candied Pecans | Free of gluten, dairy, and refined sugar.Pumpkin Crepe Cake with Spiced Coconut Cream and Maple Candied Pecans | Free of gluten, dairy, and refined sugar.I recently broke down and bought a crepe pan. We love making crepes, but my cast iron pan doesn’t always make them perfectly round. Although crepes take a little more time since they are made one at a time, they’re so thin and each one only takes a few seconds to cook. You can make several in the same amount of time it would take to make one waffle. Plus, the soft, chewy texture just can’t be beat. 

Pumpkin Crepe Cake with Spiced Coconut Cream and Maple Candied Pecans | Free of gluten, dairy, and refined sugar.I decided to break in my crepe pan by making a crepe cake—layers upon layers of crepes stacked together with a sweet filling in between. I chose pumpkin to flavor the cake, because, well, do I really need a reason? 

Pumpkin Crepe Cake with Spiced Coconut Cream and Maple Candied Pecans | Free of gluten, dairy, and refined sugar.Pumpkin Crepe Cake with Pumpkin Butter and Maple Candied Pecans | Free of gluten, dairy, and refined sugar.Pumpkin crepes filled with pumpkin butter and topped with spiced coconut cream and maple glazed pecans, you guys, this cake screams fall! I hope you give it a try!

Pumpkin Crepe Cake with Spiced Coconut Cream and Maple Candied Pecans
 
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Pumpkin crepe cake filled with pumpkin butter and topped with coconut cream and maple candied pecans. Free of gluten, dairy, and refined sugar.
Author:
Recipe type: Dessert, Gluten-Free
Serves: 10 servings
Ingredients
Crepes:
Pumpkin Butter: (Can also use store-bought)
  • 3 cups pumpkin puree (about 1 whole 15 oz. can plus remainder of can from crepes. Can also use homemade puree)
  • ½ – 1 cup maple syrup or coconut sugar, to taste
  • 1 tablespoon butter (dairy-free can be used)
  • ¼ – ½ teaspoon pumpkin pie spice or cinnamon
Coconut Whipped Cream:
  • 1–2 cans full-fat coconut milk or coconut cream, refrigerated overnight and any liquid drained
  • 1–3 tablespoons honey or maple syrup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon or pumpkin pie spice, optional (can sprinkle it on top of the final cake instead)
Maple Glazed Pecans:
  • ½ cup pecans (whole or chopped)
  • 1–2 tablespoons maple syrup, enough to coat the nuts
  • pinch of salt
Instructions
Crepes:
  1. Place flour, eggs, milk, sweetener, puree, and spices into a blender. Blend for 10-15 seconds, until thoroughly blended, scraping the sides midway, if needed. Let batter rest for 5-10 minutes or so, until the bubbles dissipate.
  2. Lightly grease the bottom of a crepe pan or large nonstick skillet and place on the stove over medium heat. Pour a few tablespoons of batter into the pan to and swirl around to spread into a large circle. Batter should be thin enough to spread easily. Add a splash more milk, if necessary. Crepes should be thin; a light coating on the pan.
  3. Cook for 30-45 seconds, carefully flip and cook for a few seconds more on the other side. Remove to a cooling rack and let cool before stacking so they don't stick. Repeat with remaining batter. Should make about 2 dozen crepes.
Pumpkin Butter:
  1. Place puree, maple syrup, butter, and spice into a medium saucepan over medium heat. Stir often until mixture is smooth. Adjust seasonings and sweetener to suit your taste. This butter serves as the frosting, so it should be slightly sweet.
Coconut Whipped Cream:
  1. Open the refrigerated can of coconut milk/cream and scoop out firm coconut cream, discarding any liquid. Place coconut cream into a large mixing bowl along with the sweetener, vanilla, and spice (if using) and beat until fluffy. Refrigerate until needed.
Maple Glazed Pecans:
  1. Stir pecans and maple syrup together in a small saucepan over medium heat until syrup begins to thicken and coat the pecans, 3-5 minutes. Syrup will continue to firm when cool, so remove from the heat just as soon as it begins to coat the nuts.
Putting it Together:
  1. Place a crepe onto a cake plate or serving platter and spread on a thin layer of pumpkin butter. Repeat with remaining crepes. Top the stack of crepes with coconut cream, a sprinkle of pumpkin pie spice, and the candied pecans. Store leftovers in an airtight container in the refrigerator for 3-4 days. Makes about 10 servings.

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Reader Interactions

Comments

  1. Hello, I was wondering if I can use low carb flour for these recipes or would they have to be altered in some way?

    Reply

    • Thank you for responding so fast. I thought I might try low carb baking flour. It’s a mixture of different flours put together. It says can be used as a one-for-one replacement for flour in just about any recipe so I guess I should give it whirl. I am so excited to try some of your crepe and pancake recipes. They look delicious

      Reply

  3. This sounds and looks so amazing! We love crepes and I make them several times a year, but I’ve never made a crepe cake! I should give it a try sometime, it looks like such a special dessert. Thank you for sharing!!

    Reply

  7. What a beautiful dessert! And gluten free? Be still my heart 🙂 My family loves crepes, I too may have to break down and get a pan so I can attempt to make this cake as beautiful as yours. This also reminds me of the incredible crepe cakes in NYC, which are to die for!

    Reply

  9. Wow wow wow! This is such a stunning cake Joscelyn! Crepe cakes are so beautiful. This sounds so delicious, and I love the addition of maple pecans! I can’t wait to try this! <3

    Reply

  12. I LOVE this idea! And I LOVE crepes. I bought a crepe pan last summer and I’m surprised by how often I use it. I’m a big fan of pumpkin pancakes, but I think I’ll be an even bigger fan of these crepes!

    Reply

  16. Haha it’s still warm here in Georgia too. I haven’t been up for hot drinks yet so I’ve been drinking my cider in sangria. The crepe cake looks gorgeous! I love making crepes but I haven’t made them into a cake yet. You make it look so easy so I should give it a try!

    Reply

  17. Joscelyn, this looks amazing! I want a crepe pan now– I can never get them perfectly round either haha! All those gorgeous layers look so good, and I imagine this would be good with a nice warm mug of apple cider 🙂 Hope you’re having a good week, my dear!

    Reply

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