Vegan Pumpkin Spiced Crepes
It’s Pumpkin Spice Season, and it’s such an American thing! From Vegan pumpkin pancakes, vegan pumpkin crepes, to vegan pumpkin coffee drinks America has it down pat. Not so much in the Netherlands. No pumpkin bagels, or anything vegan pumpkin for that matter. Brace yourself, I haven’t even found canned pumpkin. To be honest, I have never been a pumpkin latte kind of person, but I have been craving a little bit of what I have experienced back home, so I set out to give it a go and get that fall feeling, veganized and across the Atlantic.
This Vegan Pumpkin Spiced Crepe Recipe is divided into three recipes. You can use homemade or canned spiced pumpkin butter. I use to love the Trader Joe’s Pumpkin Butter and a vegan can of whipped cream. Since enrolling in culinary school, my kitchen equipment has elevated way beyond my simple kitchen (it’s still wildly modest, haha), so I happen to have a whipped cream maker. I think it’s a solid investment if you want to control what’s in your whipped toppings (ahem, sugar). But this is a treat and I totally understand indulging and skipping the “healthier” options.
How To Make Vegan Pumpkin Crepes
I wrote a note about using fresh pumpkin and if you want to make your own cream in the recipe, both are pretty simple, so don’t worry if you can only find fresh pumpkin (preferably sugar pumpkin). You basically add all the dry ingredients to one bowl, and all the wet to another. If you bake your pumpkin like I did, the photo above shows how much I stashed it before adding it to the wet ingredients (center photo).
The easily way I have found to pour crepes, has been with a ladle. I am pretty messy, so this has been the cleanest and most effective process I have tried. The little wood tool has also been a game changer as far as getting the perfect crepe thickness.
How To Assemble Vegan Pumpkin Crepes
This part is quick! Once the crepes are complete all you need to do is add the pumpkin butter and whip. There is no sugar added to the crepe, so this is where you can decide how much or how little sweetness you want to add. First spread the pumpkin butter to cover the surface of the crepe and then add the cream to the center of your crepe and fold in half, and then in half again. I like when the cream pours our a bit. I like to top with a bit of pumpkin butter. You can also add whip on top if your are feeling festive!
Vegan Pumpkin Spiced Crepes
Easy and Delicious Pumpkin Vegan Crepes with Spiced Pumpkin Butter
- 1 Cup white flour
- 14 oz coconut milk (canned)
- 1/2 cup pumpkin puree (canned or fresh)
- 5 Cloves, ground
- 1 Tbsp cinnamon
- 1 Tbsp ginger
- 1 Pinch nutmeg
- 1 Cup of water
- 1 Cup pumpkin butter (canned or fresh)
- Whipped topping
- Extra pinched spices for garnish
Make the Vegan Crepes:
- Mix together all wet ingredients in one bowl, only using 1/2 the water. Do not add the whipped topping to the wet mixture.
- In another bowl, mix together all the dry ingredients.
- *if using fresh pumpkin:
You can easily use fresh pumpkin but cubing and baking it for about an hour until about to caramelize. Make sure to smash with a fork (pictured above) before adding to wet mixture.
- If too think, add more water until you get a “watery” pancake consistency.
- I use a ladle and a crepe tool (pictured above) to get the right thickness. Both are pretty affordable and worth having if you plan to make crepes a lot.
- Add a touch of oil to a fry pan and warm on medium heat (i like coconut oil). One ladle is the perfect amount for a 12” crepe. Ladle your batter into the fry pan and use your crepe tool to smoothest. Once edges begin to brown, flip crepe. Usually 3-4 minutes per side. You can stake crepes on a plate off to the side.
Assemble Vegan Crepes:
Take a crepe off the pile and give it it’s own plate.
Use the back of a spoon to spread pumpkin butter around the entire surface of the crepe. Put a dollop of whipped creme (I used coconut milk and fresh vanilla in my whipped creme maker)
Then fold in half, then half again, to make a triangle. Layer a bit on top of one another and top with a little more pumpkin butter and a pinch if spices.
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
- Hot Pumpkin Apple Cider by Palatable Pastime
Breakfast and Baked Goods
- Chocolate Chip Pumpkin Spice Amish Friendship Bread by For the Love of Food
- Copycat Starbucks Pumpkin Bread by Big Bear’s Wife
- Cranberry Pumpkin Sourdough Bread by The Spiffy Cookie
- Disney’s Pumpkin Muffins by Simply Inspired Meals
- Easy Pumpkin Bread by Veggies First Then Dessert
- Easy Pumpkin Monkey Bread by Love & Confections
- Keto Pumpkin Bread by Keto Basic AF
- Pumpkin Cranberry Bread Recipe by Blogghetti
- Pumpkin Croissants by The Redhead Baker
- Pumpkin Rolls by Sweet Beginnings
- Pumpkin Smoothie by Our Sutton Place
- Pumpkin Snickerdoodles by Hezzi-D’s Books and Cooks
- Pumpkin Spice Granola by The Mandatory Mooch
- Pumpkin-Apple Muffins by A Little Fish in the Kitchen
- Vegan Pumpkin Crepes by Happily Curated Chaos
- Fall Harvest Chowder by A Day in the Life on the Farm
- Pumpkin Chili by Cheese Curd In Paradise
- Pumpkin Ravioli by Cindy’s Recipes and Writings
- Spiced Pumpkin Hummus by Our Good Life
- Spicy Thai Curry Pumpkin Noodle Soup by Making Miracles
- Candied Pumpkin Pie by A Kitchen Hoor’s Adventures
- Easy Pumpkin Turnovers w/ a Chocolate Toffee Drizzle by The Freshman Cook
- Maple Pumpkin Cheesecake by Shockingly Delicious
- Pumpkin Macarons by April Golightly
- Tikvenik – (Bulgarian Pumpkin Strudel) by Caroline’s Cooking