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.

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

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.