In a mixing bowl, whisk pumpkin puree, oil, vanilla extract, and almond milk until smooth.

Whisk in flour, sugar, and pumpkin pie spices. Whisk until the mixture is smooth. It's thinner than pancake batter, and that's normal.

Set aside at room temperature for 10 minutes to let the batter rest.

Warm a non-stick crepe pan, spray cooking oil on the pan, and place over medium-high heat.

There are two ways to make crepes. If you have never made crepes before, pick the first method. Use the second one if you are an expert.

Method 1: You can pour ½ cup of batter into the center of the warm pan and spread into a circle motion using the pack of a tablespoon. This is a great beginner method, but the crepe won't be as thin or as large.

Method 2: Pour the ½ cup of batter on top of the pan, tilting the pan quickly to spread the batter all over the pan into a thin layer. If some spots are not covered, sometimes the batter won't run to that spot. It can be that the batter is a bit too thick, or the pan is too warm, and the batter sets too quickly on one spot. In this case, use a teaspoon to fill the gaps and spread it with the back of the spoon to spread it nicely. The whole pan should be covered with a thin layer of batter.

Tip for beginners: Making crepes is an art that takes time to master, especially the spreading technique. If you're having trouble with a large crepe or if you've never made crepes before, just remember that the first crepe is always a bit messy. As you continue, the subsequent ones will turn out better as the pan becomes warm, and the excess oil used to grease the pan gets absorbed by the first crepe. If you're struggling, you can use method 1.

Cook on medium-high heat until the sides are lifting up and golden brown and you can easily slide a long, thin spatula under the crepe to flip. It takes about 2-3 minutes to reach that point.

Flip and cook for an extra minute.

Serve as a dessert with your favorite spread: I like vanilla frosting, chopped pecan, and maple syrup. Or serve as breakfast with peanut butter, sliced banana, and maple syrup.