Pumpkin Salted Caramel Crepe Cake with Spiced Coconut Cream

INGREDIENTS

2 14 ounce cans

of full-fat coconut milk

eggs

1 3/4 cups

gluten-free flour blend

2/3 cup

pumpkin puree (canned is fine)

1 tbsp

pumpkin pie spice

1/2 cup

coconut sugar

2 tsp

sea salt

Coconut oil, for cooking

1 1/2 cups

chilled coconut cream

2 tbsp

pumpkin puree (canned is fine)

2 tbsp

pure maple syrup

1 tsp

vanilla extract

1/2 tsp

pumpkin pie spice, plus more for dusting

sea salt