Pumpkin Spice Crepe Cake

1. 1

   The Crepes are quite easy to pull together. Just place the GF flour (or all purpose if you don't have issues with gluten), eggs, water, International Delight's Pumpkin Pie Spice Creamer, coconut oil melted (or butter) and 1/3 cup pumpkin puree in a container and whisk till well combined and there are no lumps.

2. 2

   Then just pour half a ladle of crepe batter into a pan on a medium flame and twist the pan around so the crepe batter spreads around, forming a crepe.

3. 3

   Mix the solid part of 1 can of coconut milk (that has been refrigerated overnight), the pumpkin puree, confectioner's sugar, melted coconut oil, gelatin and 1 tablespoon of International Delight's Pumpkin Pie Spice Creamer together with an electric mixer.

4. 4

   The crepe cake is assembled by alternating crepes and about 2 tablespoons of frosting. I let the cake set in the fridge for about an hour. Then topped it with some melted chocolate and it was ready to be savored.

* Per serving · 4 servings · Values may vary.