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Pumpkin Crepe Cake

Halloween is just round around the corner and pumpkins are in abundance.
A Pumpkin Crepe cake? That sounds crazy you might think, it was an idea inspired by one of my favourite Chefs Karen Martini and this recipe I came across from the blog Sugarlaws.This simple no bake cake is fantastic especially served up with some fresh cream..sooo yum!

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  • For Crepes:

  • For Pumpkin Filling:

  • For Chocolate Ganache:


  • 1.

    Whisk together eggs, milk, flour,icing sugar, ginger,vanilla essence and butter. Refrigerate.

  • 2.

    In a microwave-safe container, mix pumpkin, sugar, nutmeg, cinnamon and milk. Microwave for approximately 1 minute, until heated through, and stir.Set the pumpkin filling aside.

  • 3.

    Coat a skillet or small saute pan with cooking spray, and place on a burner over medium heat. Pour about 1/4 cup of crepe batter into the pan, tilting to coat the pan’s surface. Cook about 1 minute, flip, and cook for roughly another minute.

  • 4.

    Remove crepe from pan, place on a serving plate. Repeat step 3 with the remaining batter, making roughly 18 crepes in total.Leave aside to cool for about 10 minutes.

  • 5.

    Now ASSEMBLING IT-This has to be assembled on the platter it will be served on because once it is up you wont be able to shift it.

  • 6.

    To start off, place about a 1Tbsp of the pumpkin filling on the center of the platter and smear it in a circle so the first crepe will be held in place.Place the crepe on top of the pumpkin filling then spread over another 1 or 2 Tbsp of the pumpkin over the crepe and spread it out and place the next crepe on top.Repeat until all are done.

  • 7.

    Chop up the dark chocolate and place it in a bowl with the butter and pop it over a pot of simmering water and gently melt the chocolate and butter,make sure the bowl is not touching the water.

  • 8.

    Once that is done add the cream and a pinch of cornflour.Stir it all together till you have a glossy thick ganache.

  • 9.

    Pour over the chocolate ganache on top of the last crepe and spread all around making sure the top is covered nicely. Place walnuts on top

  • 10.

    Leave to set for about 20 minutes , slice and serve with fresh cream

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Pumpkin Crepe Cake.


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