What’s better than traditional pumpkin pie? Crispy, golden pumpkin pie egg rolls!
These fun little treats take everything you love about pumpkin pie and wrap it up in a crunchy egg roll shell. Perfect for fall parties, Thanksgiving gatherings, or just when you want something different from the usual slice of pie. Trust me – once you try these handheld versions of the classic dessert, you’ll wonder why you didn’t think of them sooner.
Possible Ingredient Alternatives
For the pumpkin puree, butternut squash puree can be used as a close alternative. It offers a similar texture and flavor profile, while potentially providing additional nutrients. Use the same amount as called for in the recipe. Sweet potato puree is another option, though it may slightly alter the final taste.
Egg roll wrappers can be substituted with spring roll wrappers or rice paper for a gluten-free version. These alternatives may require adjustments in cooking time and temperature, as they are typically thinner than traditional egg roll wrappers. Be cautious when handling and frying to prevent tearing.
Cool Whip can be replaced with homemade whipped cream for a fresher taste and fewer additives. Simply whip heavy cream with a small amount of sugar until stiff peaks form. Coconut cream is a suitable dairy-free alternative, offering a similar texture and subtle flavor that complements the pumpkin filling. Whip chilled coconut cream as you would heavy cream for best results.
Preparation Time | 20-30 minutes |
Cooking Time | 10-15 minutes |
Total Time | 30-45 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 25-30 g
- Fat: 100-120 g
- Carbohydrates: 320-350 g
Ingredients
- 1 pack of egg roll wrappers (using 14)
- 1 can of pumpkin puree (16 oz)
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla essence
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ginger powder
- 1/4 teaspoon cloves powder
- 1/4 teaspoon nutmeg powder
- Water (to brush on egg roll wrappers)
- Vegetable oil (for frying)
- 1 box of instant white chocolate pudding mix (3.5 oz)
- 1 cup low-fat milk
- 1 tub of cool whip (8 oz, thawed)
- 1 jar of caramel sauce
Step 1: Prepare the Pumpkin Filling
In a large bowl, whisk together the pumpkin puree, brown sugar, vanilla extract, cinnamon, salt, ginger, cloves, and nutmeg until they are well combined.
Set the mixture aside to allow the flavors to meld.
Step 2: Assemble the Egg Rolls
Place one egg roll wrapper on your countertop with a corner facing you.
About an inch from that corner, place 2 tablespoons of the pumpkin filling on the wrapper in a horizontal line.
Brush the edges of the wrapper with water to help seal it.
Step 3: Fold and Seal the Egg Roll
Fold the corner closest to you over the filling, ensuring the tip extends a little more than halfway across the wrapper.
Gently press down around the filling to remove any air.
Fold the right corner to the middle of the filling, then repeat with the left corner.
Brush the remainder of the wrapper with water, then gently roll the wrapper up until it is completely sealed.
Ensure the seals are tight to prevent filling leakage during frying.
If the outside of the wrapper is damp, gently pat it dry with a paper towel.
Step 4: Complete All Egg Rolls
Repeat the folding and sealing process for the remaining egg roll wrappers until all 14 are filled and sealed.
Make sure each egg roll is properly sealed to avoid any filling leakage while frying.
Step 5: Fry the Egg Rolls
Fill a medium-sized saucepan with about 1 inch of vegetable oil and heat it to 325°F (163°C).
Carefully fry each egg roll, one at a time, in the hot oil until they are golden brown and crispy.
Turn them occasionally to ensure even cooking on all sides.
Step 6: Serve
Once the egg rolls are done frying, remove them from the oil and let them drain on a paper towel-lined plate.
Allow them to cool slightly before serving.
They are perfect as a sweet treat or as a festive fall appetizer.
Enjoy your delicious pumpkin egg rolls!
What do you do with the white chocolate pudding mix?