Go Back
+ servings
A slice of pumpkin crepe cake on a plate with the rest of the cake in the background

Pumpkin Crepe Cake

Author: Gail Ng
This mille pumpkin crepe cake is beautifully layered with alternating layers of thin pumpkin crepes and cinnamon whipped cream, making it a perfect elegant Fall dessert.
5 from 1 vote
Prep Time 30 mins
Cook Time 50 mins
Chilling Time 1 hr
Total Time 2 hrs 20 mins
Yield 1 9" crepe cake
Category Desserts
Cuisine American


Pumpkin Crepes

  • 4 large eggs
  • 185 g all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp nutmeg
  • ½ tsp allspice
  • 70 g granulated sugar
  • pinch of salt
  • 70 g butter, melted & cooled
  • 615 g pumpkin puree
  • 500 mL milk
  • 1 tsp vanilla extract

Cinnamon Whipped Cream

  • 500 mL whipping cream
  • 60 g granulated sugar
  • 3 tbsp powdered sugar
  • 1 tsp vanilla
  • 1 ½ tsp cinnamon


Pumpkin Crepes

  • In a large mixing bowl, add eggs and gently whisk to loosen.
  • With a sieve, sift flour, cinnamon, ginger, nutmeg, and allspice into the eggs.
  • Add sugar and salt and mix until combined.
  • Add melted butter and mix.
  • Add pumpkin puree, milk, and vanilla and mix until combined and smooth.
  • Pour batter through a sieve to remove any chunks. This may take a couple minutes to push through the pumpkin puree, just keep scraping!
  • Heat a medium pan on medium heat. The pan is at the right temperature when it sizzles immediately when the batter hits it.
  • Add a teaspoon of cooking oil to the pan and gently wipe away with a paper towel, leaving only a thin film of oil.
  • Using a ¼ cup measuring cup or ladle, scoop batter and pour into the pan. Quickly swirl the pan in a circle until the batter coats the entire bottom of the pan and creates a large circle. Stop swirling and return to heat when the batter stops "running", about 4-5 seconds. You may need to adjust your heat if the batter cooks too quickly or too slowly.
  • Cook for about 1-2 mins on one side. Flip with a spatula when the edges of the crepe begin to lift off the pan and cook for another 30 seconds-1 min on the other side.
  • Remove from heat and place on a tray or parchment to cool completely.
  • Repeat steps 8-11 until you use up all the batter.

Cinnamon Whipped Cream

  • In a large mixing bowl, whisk together whipping cream, sugars, vanilla, and cinnamon until it becomes thick and fluffy.

Assembling the crepe cake

  • Lay down one crepe on a cake plate or stand.
  • Drop a mound of whipped cream on top and spread evenly with an offset spatula, leaving about 1-2cm of the outer edge of the crepe empty.
  • Layer another crepe on top and repeat until you've used all the crepes.
  • Press down on the cake gently (you can also do this after each crepe layer) to mesh the layers of crepe and cream together.
  • Wrap tightly with plastic wrap and chill in fridge for at least 1 hour.
  • Dust the top of the cake with icing sugar or a mixture of cinnamon and sugar before serving.


Calories: 3854kcal | Carbohydrates: 396g | Protein: 77g | Fat: 224g | Saturated Fat: 133g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 65g | Trans Fat: 1g | Cholesterol: 1397mg | Sodium: 767mg | Potassium: 2905mg | Fiber: 27g | Sugar: 205g | Vitamin A: 104965IU | Vitamin C: 30mg | Calcium: 1338mg | Iron: 21mg
Keywords crepe cake, crepe cake recipe, fall dessert recipe, mille crepe cake, pumpkin crepe cake
Tried this recipe?Leave a comment & rating to let us know how it was and tag your Instagram posts with @teakandthyme!