Week 2 Pumpkin Cheesecake Filling

Pumpkin Cheesecake Filling

Make filling:

8oz cream cheese-room temperature

1/4 cup maple syrup

1 cup pumpkin puree

1 teaspoon pie spice

pinch salt

Combine cream cheese, 1/4 cup maple syrup, remaining 1 cup pumpkin puree, 1 teaspoon pie spice, and pinch salt; set aside.

Spread 2 tablespoons filling on each crêpe and roll up. Top with whipped cream, pecans or confectioners’ sugar. Serve with syrup.