Heat your oven to 350 degrees.

In a high-powered blender, combine all the ingredients for the crepes and blend until smooth and well mixed.

Let the batter stand for 3 minutes to bind. While it stands, LIGHTLY grease your VERY GOOD non-stick pan* with coconut oil, and place it just under medium heat (about setting 4 if your stove goes from 1-10 for a heat reading) I just dab a paper towel into the coconut oil and lightly rub the pan.

Once the batter has sat for 3 minutes, pour a scant (JUST under) 1/3 cup into the center of the pan, swirling around the pan as you pour the batter in. You need to do this quickly so that the batter doesn't begin to cook before it reaches the edges. The crepes will be a LITTLE thicker than your normal crepe.

Cook until the edges are crispy and the top feels set, about 3-4 minutes. Quickly flip and cook an additional minute until the crepe feels tender, but cooked. Transfer to a plate and repeat with all remaining batter, lightly wiping the pan with oil every few crepes. You should end up with 22-23 crepes. (**read notes about batter thickening as you cook it!)

While you cook the crepes, stir together all the ingredients for the pumpkin pie filling and pour into a medium, oven-safe dish.

Bake until the mixture darkens and begins to reduce and thicken, stirring every 15 minutes to avoid a thick skin forming on top of the filling. This takes about 55 minutes - 1 hour. Once cooked, let cool at room temperature until the crepes are done.

Once the crepes are done, place them, along with the pumpkin pie filling, into the refrigerator to cool about 45 mins-to an hour.

In a large bowl, beat together the coconut cream (I find it helps if you've let it sit at room temperature for about 20-30 minutes to soften. BUT DO NOT MICROWAVE IT, it'll melt, the pumpkin puree and agave until smooth and well mixed. Stir in the ground coffee ***

Place one cooled crepe onto a cake stand and gently, using an offset spatula, spread just under 2 Tbsp of the cooled pumpkin pie filling (the one you baked) evenly over it.

Place another crepe on top, and spread a lightly heaping Tbsp of the coconut cream on it, gently spreading out. The crepe won't be covered as thick as the layer with the pumpkin pie filling, this is normal. Repeat with ALL the crepes, alternating between the two different fillings. Note: I find it helps to gently pull away any really crispy edges, or pieces of crepe that flop over the sides of the other crepes as you layer, so that they are all equally sized.

Once the layers are done, spread a very thin layer of the coconut cream frosting over the entire cake, to seal in all the sides. Refrigerate for 1 hour.

Once chilled, Spread the rest of the cream all over the cake and garnish with coffee beans. Refrigerate for at least 3 hours - overnight to set the cream.

DEVOUR.