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Pumpkin Crepe Cake with Spiced Coconut Cream and Maple Candied Pecans

  • Author: Joscelyn Abreu
  • Yield: 10 servings 1x


Pumpkin crepe cake filled with pumpkin butter and topped with coconut cream and maple candied pecans. Free of gluten, dairy, and refined sugar.




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)
  • 1/21 cup maple syrup or coconut sugar, to taste
  • 1 tablespoon butter (dairy-free can be used)
  • 1/41/2 teaspoon pumpkin pie spice or cinnamon

Coconut Whipped Cream:

  • 12 cans full-fat coconut milk or coconut cream, refrigerated overnight and any liquid drained
  • 13 tablespoons honey or maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon or pumpkin pie spice, optional (can sprinkle it on top of the final cake instead)

Maple Glazed Pecans:

  • 1/2 cup pecans (whole or chopped)
  • 12 tablespoons maple syrup, enough to coat the nuts
  • pinch of salt



  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.
  • Category: Dessert, Gluten-Free