Pumpkin Pie Blintzes

Pumpkin pie blintzes wrap every cozy flavor of the classic pie into a soft, rolled breakfast. Think warm spices, creamy ricotta, and pumpkin tucked inside a tender crepe, no pie crust needed.

The crepe batter blends up in seconds, and the two fillings come together while the crepes cool. A quick sear and a short bake bring it all home.

Pour just enough batter to thinly coat the pan so your crepes stay soft and easy to roll.

Why You’ll Love These Pumpkin Pie Blintzes

• The spiced pumpkin filling tastes just like a slice of pie
• Creamy ricotta adds a soft, cheesecake-like layer to each blintz
• A drizzle of maple syrup and a dusting of powdered sugar finish it off

Ingredient Notes

Here is a quick look at what each part does, not a full grocery list. You will find the exact measurements in the recipe card below.

• Flour, milk, and eggs make a thin, flexible crepe batter
• Ricotta and cream cheese create the smooth, sweet first layer
• Pumpkin puree brings the signature flavor and color
• Warm spices like cinnamon, ginger, allspice, and nutmeg taste like pie
• Maple syrup sweetens the filling and finishes the plate

For equipment you will want a blender or food processor, a large skillet, and a 9×13 baking dish. A small offset spatula helps with the fillings, but a spoon works fine.

How to Make Pumpkin Pie Blintzes

Making pumpkin pie blintzes happens in three easy stages: crepes, fillings, then a quick sear and bake. None of it is hard, it just has a few steps.

1. Blend all the crepe ingredients until smooth, then cook each crepe about 30 seconds per side
2. Stir the ricotta, cream cheese, and sugar together for the first filling
3. Mix the pumpkin, egg, syrup, and spices for the second filling
4. Dollop both fillings onto each crepe and roll them up burrito style
5. Sear the blintzes about 2 minutes per side, then bake at 400 degrees for 12 minutes

This recipe yields about 6 servings and doubles well for a crowd. You can cook the crepes up to 1 day ahead and keep them stacked and covered in the fridge.

Storage Options

These spiced blintzes store nicely for an easy breakfast later in the week. Let them cool before wrapping so they do not get soggy.

1. Refrigerate cooked blintzes in an airtight container for up to 3 days
2. Freeze them, wrapped well, for up to 2 months
3. Reheat in a 350 degree oven for about 10 minutes until warmed through

Variations & Substitutions

There is plenty of room to make these pumpkin blintzes your own. Try one of these simple swaps.

1. Use mascarpone in place of cream cheese for an even richer filling
2. Swap the individual spices for an equal amount of pumpkin pie spice
3. Top with toasted pecans or a spoonful of whipped cream for crunch and contrast

What to Serve with Pumpkin Pie Blintzes

Pumpkin pie blintzes feel special enough for a holiday brunch but easy enough for a weekend. Round out the plate with a few simple sides.

1. Crispy bacon or breakfast sausage for a savory balance
2. A bowl of fresh berries or sliced apples
3. Hot coffee, chai, or a spiced latte

If you love cooking with ricotta, the herby ricotta tart shows off the cheese in a savory way. And for another fall breakfast, try the pumpkin baked French toast.

When the air turns crisp and you want pie for breakfast, this is the recipe to reach for. Tender crepes, a creamy layer, and spiced pumpkin make every bite feel like the season.

A Beautiful Bite

Pumpkin Pie Blintzes

4.67 from 3 votes

Prep:25 minutes mins

Cook:20 minutes mins

Total:45 minutes mins

Servings:6 serving

Author:A Beautiful Bite

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Ingredients  

1x2x3x

• ▢ 1 cup flour
• ▢ 1 cup milk
• ▢ 2 eggs
• ▢ 2 Tbsp water
• ▢ 1½ Tbsp sugar
• ▢ 1 tsp baking powder
• ▢ ½ tsp salt
• ▢ 2 Tbsp butter melted
• ▢ 3 Tbsp butter for cooking crepes in
• ▢ 1½ cup ricotta cheese
• ▢ 2 oz cream cheese softened
• ▢ 3 Tbsp sugar
• ▢ 1 cup pumpkin puree
• ▢ 1 egg
• ▢ 2 Tbsp maple syrup or sugar
• ▢ 1 tsp cinnamon
• ▢ ½ tsp allspice
• ▢ ½ tsp ginger
• ▢ ¼ tsp nutmeg

Instructions 

• Combine all crepe ingredients except the 3 Tbsp butter for cooking crepes. Process in a food processor or blender until it comes together and is fairly smooth. Don’t over process.
• Heat a large skillet over medium-high heat and coat pan with butter. Pour in just enough batter to coat pan. Cook crepes for thirty seconds on each side. Pile crepes onto a plate and prepare filling.
• In a mixing bowl, combine ricotta, cream cheese and sugar. Mix well. Set aside.
• In a separate bowl, combine pumpkin, egg, maple syrup, cinnamon, allspice, ginger and nutmeg. Mix well.
• Take a crepe and place a large dollop of ricotta mixture on the lower half of your crepe circle. Place a large dollop of pumpkin mixture on top of ricotta mixture and roll up burrito style.
• Heat some more butter in your skillet and cook rolled up blintzes for two minutes or so per side over medium-high heat.
• Place browned blintzes in a 9×13 baker and place in a 400º oven for 12 minutes to finish cooking the filling.
• Serve with maple syrup.

Nutrition

Serving: 1servingCalories: 378kcalCarbohydrates: 34gProtein: 12gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 5.9gTrans Fat: 0.4gCholesterol: 143mgSodium: 272mgPotassium: 274mgFiber: 2gSugar: 14gVitamin A: 357350IUVitamin C: 1.4mgCalcium: 2310mgIron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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