These pumpkin pie crepes, with chocolate syrup and toasted pecans, are a great way to end your Thanksgiving dinner. The best part is that you can make this all on your stovetop – leaving the oven free for your turkey!
As much as I love classic pumpkin pie, sometimes it just doesn’t feel very exciting. I mean, there’s nothing wrong with the traditional pie – crust, a baked filling, and maybe a little whipped cream on top, but sometimes I just want more.
I started playing around with non-traditional pumpkin pie recipes a few years ago. Up until then, my Thanksgiving tradition was to make the pumpkin pie recipe from the back of an E.D.Smith Pure Pumpkin can label. The recipe is solid – it makes an excellent pumpkin pie, but I was getting bored of eating the same thing every year.
In 2013, I published a recipe here for pumpkin pie crepes. The recipe was pretty simple: basic crepes, and an eggless pumpkin pie filling with whipped cream, topped with even more whipped cream and a sprinkle of cinnamon. It was a tasty alternative to my once-loved pumpkin pie, and an excuse to eat a ridiculous amount of whipped cream.
But that was several years ago.
(“when I was still quite naive…” Any Carly Simon fans out there? No? Just me?)
This year I was determined to take my pumpkin pie crepes up a few notches. I’m a stronger cook now, and I knew that I could do better. It took a few tries, and I definitely ate way too many crepes in the process… but, oh my goodness, the results are SO GOOD.