In a large bowl mix eggs, milk, water, melted butter.

Stir in flour and mix well. (Mixture will be runny.)

Heat a small skillet to medium heat and spray with oil.

Add about ¼ C of crepe mixture into the hot skillet and pick it up and swirl it into the size of the bottom of the pan.

Cook for about 30 seconds to a minute and then flip on the other side and repeat. (Crepe should be just a tiny bit brown on some spots for it to be done.)

Repeat with the remainder of the crepe batter.

To make the pumpkin filling, whip the softened cream cheese in a large bowl. Set aside.

Whip the cold heavy whipping cream with the powdered sugar until stiff peaks form. (This works best in a chilled bowl.)

Add whipped cream into cream cheese bowl and blend until mixed.

Optional - At this point I like to reserve some of this mixture for piping on top of the crepes, then sprinkling with the cinnamon. This makes a pretty white topping with the cinnamon contrast.

Fold in the pumpkin.

Place a line of filling down the center of a crepe and then roll it up.

Pipe some filling on top and sprinkle with cinnamon.

Repeat with remaining crepes and cinnamon.