Hey guys. Today I’m going to showing you how to make pumpkin butter crêpe cake. It is so delicious and looks beautiful. I’m also going to show you how to make homemade pumpkin butter. which is really easy to make. But you can put it on anything from toaster pancakes. you can mix it in with your oatmeal. You can put cream cheese and make an awesome pumpkin buttercream cheesecakes.
Making the Pumpkin Butter.
Let’s go over the ingredients. The first thing I’m going to show you is how to make the pumpkin butter first. Because it has to cook and cool. so you’re going to need some pumpkins purée, not pumpkin pie filling. Some applesauce, maple syrup, brown sugar and use brown sugar not white. Because it makes a big difference in the flavor and some pumpkins pie spice. You may or may not need a bit of water depending on how thick your mixture is. Liste all the ingredients in the recipes box below with the measurements to know exactly how much to use.
You also would use a heavy-bottomed skillet or pan definitely nonstick. Because you don’t want this stuff to burn to the bottom of the pan. And it just is a mask to clean up and it’s a pain in the butt. So let’s go over the stove, and we’ll get started. We’re just going to start by just putting everything in the pan all at once. Our pumpkin purée, apple sauce, brown sugar-like everything else that I’ve been sharing, and desserts lately. This is just going to make your house smells so incredible maple syrup. I ground spices and mix this up.
Actually I’m going to grab my whisk so that it’s easier to combine. Just whisk that together to make sure there’re no clumps or anything from brown sugar. You can see that dark color and the brown sugar really helps to give it a richness. That white sugar regular granulated sugar wouldn’t and it. Also helps give you that really deep color. Now you can see that it’s a bit thick when this starts to simmer it may stick to the bottom. Even though this is a ceramic nonstick.
Adding just a little bit of water. If you’re adding too much water don’t freak out it’s not a big deal. Because you’re going to cook this for quite a bit. So it’ll just cookout anyway and I’ll get right back to what it’s supposed to look like. It’ll go right back to being thick anyway turning up the heat. Because we want this to start to simmer it looks weird now. But trust me it’s incredible when you make Pumpkin Crêpe Cake one time. You’re going to want to have it all the time. Put the lid on and as soon as you hear that highly inappropriate noise you know that it’s time to turn the heat down. So I want to just turn it down.
I’m going to mix it before I open it. you want to turn it on low heat. And we are going to put the lid on it and let it simmer there for about an hour. That’s going to cook everything down until it’s all nice and golden brown. There’s not going to be a lot of liquid it’ll be a perfect buttery spread.
Another thing I want to mention is that instead of water. You can use apple juice if you want to or apple cider. But I like to use water because I want to keep the integrity of the pumpkin flavor. I don’t want it to be too Apple II. But if it’s your preference that you want it to taste like more like Apple than pumpkin. Then go right ahead and do that. So I’m going to let this simmer for about an hour. And then I’ll show you what it looks like when it’s there. and then we will let it cool.
Working on our Crêpes Cake.
We’re going to work on our crêpe cake. So while that’s in the fridge cooling completely. We’re going to start making our creeps. So we’re going to need some flour, some ground cinnamon. it just adds a little more flavor to our Pumpkin Crêpe Cake. You can leave that out if you want to sugar a pinch of salt, some whole milk vanilla extract butter, And some eggs. Now the thing about crepes is you do not want to have a ton of clumps in them. If you have any clumps in them at all. There’s a chance it’s going to ruin your whole thing.
I’m going to just stick everything all at once in the blender ten seconds get it all mixed together perfectly. There’re no clumps, and then we’ll go from there dry ingredients. You always do dry ingredients then wet ingredients. I’m going to mix my butter that is cooled. You don’t want to put scolding hot melted butter into your eggs or else. They’ll scramble them some vanilla extract and milk. Add it whoa right into the blender with the dry ingredients pop on the lid and mix it all together. I’m just making sure there’s nothing on the sides and I’m going to take this right out of my blender leave it just like that pop the top back on.
We’re going to stick this in the refrigerator for about a half an hour to make sure that all the air bubbles are out. That way it prevents tearing when you’re cooking the crepes in the pan. You don’t want it to tear it’s going to ruin your Pumpkin Crêpe Cake. I’m going to put this in the refrigerator and just took my crêpe mix out of the refrigerator. Sitting there for about half an hour. I am using a nonstick ceramic pan. It’s very important that you use a nonstick pan only. Because if you try to use a regular frying pan it will stick no matter how much butter or oil or anything that you do to it.
I’m using about a 10-inch skillet here and that’s about the size that I want. You can do it any size that you want. All I did was put a tiny dab of olive oil. then I took some paper towels and just kind of move that around the pan. You don’t want a lot of oil in this at all. Just a very slight amount just so that it adds to the whole nonstick bit. So the first thing you want to do is you want to pour a bit of this into the pan. Then quick I put pick up your pan and kind of move the mixture around the entire pan. So it’s a complete circle, and they’re going to cook this until it’s golden brown on the bottom.
you’ll be able to very easily lift this off. you wouldn’t even use your hands. I see some people use their hands but don’t burn your hand. Let this cook for about a minute. we’re going to flip this whoa see that nice crispy color that’s. When you do flip it remember that it cooks it needs less time to cook on the opposite side. So I’m going to do the rest of these and I will come back when I have them all finished.
So all my creeps are done. and I’ve let them cool for a bit. they’re not scorching hot, so we’re going to start by doing the layers. I just have a regular plate here so I put two pieces of parchment paper. That way we can keep the plate clean and looking presentable. And just pull these out at the end so that it’s not pumpkin stuff everywhere. We’re going to start with the first crate put that there and putting a bit of our pumpkin butter on that. You can put as much as you want.
You’re just going to smear this evenly and leave a little edge on the outside only. Because once you put all the crepes on it. The pressure is going to make it all kind of come out. On top of that do my next one so you just keep on doing this until you’re all the way to the top. I finished all the layers and I put some apples on top and a bit of whipped cream. Then I put some pecans on top too so it looks pretty.
Check it out look at those layers. Our Pumpkin Crêpe Cake tastes a lot like pumpkin pie but it tastes like you can have this for breakfast. It’s so much lighter than an actual pumpkin pie. But it just tastes magnificent and the apple on top of it just gives it a really tart flavor.
The Yummy Pumpkin Crêpe Cake Recipe
- Pumpkin Butter:
- 1 15 oz. Can Pumpkin Purée NOT pumpkin pie filling
- ½ Cup unsweetened applesauce
- 2 Tablespoons Maple Syrup
- 1/3 Cup Brown Sugar
- ½ Cup Water
- 2 Tablespoons Pumpkin Pie Spice
- 1 Teaspoon Cinnamon
- ¾ Teaspoon Ground Ginger
- ½ Teaspoon Ground Nutmeg