In a large bowl, whisk together the eggs, milk, vanilla and sugar, until light and smooth. You can use a stand mixer on low if you prefer.

Add a couple of drops of the Orange Food Coloring Gel, and stir.  

Add the Flour, and Pumpkin Pie Spice, and whisk until any lumps disappear, or batter is smooth.  Let crepe batter rest for 20 minutes. Bubbles will form on the top, that's normal. 

Turn Crepe Maker on to the low setting, and when hot, add the Tablespoon of Butter, and melt on the non-stick surface. You can also use non-stick spray.

When Butter has melted, add 1/4 cup of the Crepe Batter, and spread the Batter out thin on the Crepe Maker - either using the Crepe Maker tools, or the back of a spoon. This will make the Crepe Batter thin. 

Cook the Crepe for about 3 minutes, then flip the Crepe, and cook for another minute on the other side. You want to cook each crepe until golden brown being careful not to burn.

Remove the Crepe with the Crepe tool to a plate, or onto a baking sheet covered with a piece of parchment paper, or Silpat.  Continue until all batter has been used.

Now it's time to make the filling. In the mixing bowl of a stand mixer, mix the Cream Cheese, and Heavy Whipping Cream, until thick, smooth and creamy. 

Add the Sugar, Powdered Sugar, Cinnamon, and Vanilla, and blend until smooth. 

Place the Filling in the refrigerator until time to fill the Crepes.

When you are ready to fill the crepes, lay a crepe flat and add about 2 Tablespoons of the filling to the center of the Crepe, and smooth out evenly. 

Stack another crepe on top, and continue layering the crepe and layer of the pumpkin filling until all the crepe's have the filling in-between them, and are stacked like a cake. 

Once you have the crepe layers done, use a sharp knife to cut into small pieces like a cake and place on a serving plate.

Serve and Enjoy!