I love pumpkin pie! It’s aromatic, creamy, and goes great with vanilla ice cream, or whipped cream, or melted marshmallows…
To me, it’s the quintessential fall dessert and I’d take one over a simple apple pie any day. So you can imagine my surprise when I went to make a pumpkin pie the other day and felt completely bored. I just did not want to make (or eat) a pumpkin pie this year.
I had already cut open the can of pumpkin puree though, so I decided to experiment a bit. What I came up with was Pumpkin Pie Crepes – easy, quick and full of pumpkin pie flavour.
The basic version of this recipe would be: make a batch of crepes, fill with your favourite pumpkin pie filling, add whipped cream and eat. That’s all you need to do.
I omitted the eggs from my traditional pumpkin pie filling because I didn’t want to have to cook the filling for very long. Also, I have a food sensitivity to eggs so I’m really not supposed to be eating them… it’s difficult though! Eggs are in everything! I stopped eating them whole (scrambled etc.) because my reaction to them is pretty bad, but I still consume them in baked goods. I don’t have a lot of willpower!
I’m getting off track here. Where was I?
Oh, right, crepes.
If you’re looking for a dessert for Thanksgiving that doesn’t require the oven, then this recipe is for you! You can make everything on the stove top, and let your turkey have the oven all to itself. It’s also fairly easy to put together, since your guests can wrap their own crepes.
I didn’t bother trying to re-create a basic crêpe recipe because that’s like trying to reinvent the wheel. When I first started to make crepes I used a recipe card that had Julia Child’s basic crêpe recipe, but I lost it when we moved. This one is good though: http://gratineeblog.com/2010/01/julia-childs-master-crepe-recipe/
Crepes can be a bit tricky to make at first, and the first one almost never turns out right, but even if they’re ugly they will taste good. Just cover the imperfections with some powdered sugar and you’re good to go!
- 1 cup pumpkin puree (I like E.D.Smith Pure Pumpkin)
- ¼ cup brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon pumpkin spice
- ¼ teaspoon ground ginger
- ⅛ teaspoon salt
- ⅓ cup evaporated milk
- 6 cooked crepes
- 1 can whipped cream (for garnish)
- ground cinnamon (for garnish)
- powdered sugar (for garnish)
- Set a heavy-bottom saucepan over medium heat.
- Combine all ingredients in the saucepan.
- Cook while stirring occasionally for about 5-6 minutes, or until the mixture has heated through.
- Remove the mixture from the heat.
- Spoon about a tablespoon of the pumpkin filling onto a crêpe, and add some whipped cream on top.
- Fold the edges of the crepe or roll it closed. Repeat this process for the rest of the crêpes.
- Garnish the crêpes with more whipped cream, cinnamon, or powdered sugar.
Have you experimented with other pumpkin pie flavoured desserts? Let me know in the comments!
This is not a sponsored post.