14/11/2025
A cozy autumn dessert that layers of soft pumpkin crepes, creamy custard layers crumble and just the right touch of spice in every bite.
Pumpkin Crepes
Ingredients
* 4 large eggs
* 130 g all-purpose flour
* ½ tbsp cornstarch
* 1 tsp cinnamon
* ⅛ tsp ginger
* ⅛ tsp nutmeg
* ½ tsp allspice
* 40 g granulated sugar
* Pinch of salt
* 40 g butter, melted & cooled
* 200 g pumpkin purée
* 350 mL milk
* 1 tsp vanilla extract
Instructions
1. Whisk eggs, then sift in flour, cornstarch, and spices. Add sugar and salt.
2. Mix in melted butter, pumpkin purée, milk, and vanilla until smooth.
3. Strain the batter to remove lumps.
4. Heat a lightly oiled pan over medium heat. Pour about ¾ cup batter, swirl to coat the pan, and cook 1–2 min per side.
5. Cool completely and repeat for all crepes (about 8 large crepes).
Pumpkin Custard Filling
Ingredients
* 4 tbsp cornstarch
* 1 cup packed brown sugar
* 4 large eggs
* 2 cups pumpkin purée
* 1 cup heavy cream
* ½ cup milk
* 2 tsp pumpkin spice
* 1 tsp vanilla
* ⅛ tsp salt
* ½ cup cold unsalted butter, cubed
Instructions
1. In a saucepan, whisk cornstarch and sugar. Add eggs and whisk smooth.
2. Stir in pumpkin, cream, milk, spices, vanilla, and salt.
3. Cook on low, stirring constantly, until thickened and bubbling.
4. Remove from heat, stir in butter until smooth, then chill until set (1 hour or overnight).
Pumpkin Spice Latte
Ingredients
* ¼ cup espresso
* ½ cup milk
* 3 tbsp maple syrup
* 3 tbsp pumpkin purée
* ½ tsp vanilla extract
* ½ tsp ground cinnamon, nutmeg, and clove
* Pinch of sea salt
Instructions
1. Combine all ingredients in a small pot.
2. Whisk over low heat until smooth and warm. Set aside.
Crumble Topping
Ingredients
* 100 g plain flour
* 100 g cold butter, diced
* 80 g soft brown sugar
* 100 g ground almonds
* 100 g crushed Biscoff biscuits
Instructions
1. Mix all ingredients until crumbly.
2. Bake at 180°C (350°F) for 10 min, until golden. Cool completely.
Caramelized Pumpkin
Ingredients
* 200 g pumpkin cubes
* ¼ cup brown sugar
* 4 tbsp butter
* ½ tsp mixed spice
Instructions
1. Cook all ingredients together until pumpkin is soft and glazed. Set aside.
Assembly
1. Lay crepes overlapping on a baking sheet.
2. Spread a layer of pumpkin custard, leaving a 3–4 cm border.
3. Dip biscuits in pumpkin spice latte, place over cream, then top with more custard, crumble, and caramelized pumpkin.
4. Fold sides and roll into a log.
5. Wrap in plastic and chill 1 hour.
6. Unwrap, top with extra custard and crumble, dust with icing sugar, and serve.
