Pumpkin Pie Egg Rolls are the perfect fusion of cozy fall flavors and crispy, golden indulgence. Each bite delivers a warm, spiced pumpkin filling wrapped in a delicate, crunchy shell, creating a delightful contrast of textures. With just 25 minutes of prep and 15 minutes of cooking, this recipe is a quick yet impressive treat for any occasion.
The rich, creamy filling, infused with cinnamon and nutmeg, pairs beautifully with the light, flaky exterior, making these egg rolls irresistible. Whether served as a dessert or a sweet snack, they’re sure to bring a smile to your table. Perfect for sharing or savoring solo, these treats are a must-try for pumpkin lovers and dessert enthusiasts alike.
What You’ll Need for Pumpkin Pie Egg Rolls
- 1 egg (for the filling)
- ½ can (15oz) tinned pumpkin puree (about 7.5oz; unsweetened)
- ¼ cup (2oz) brown sugar (packed; substitute with coconut sugar if preferred)
- ½ teaspoon pumpkin pie spice (or make your own with cinnamon, nutmeg, ginger, and cloves)
- ⅛ teaspoon salt (enhances flavor)
- 12 Egg Roll Wrappers (found in the refrigerated section)
- 1 egg, scrambled (for egg wash; helps with browning)
- Cinnamon sugar (for sprinkling; mix 1 part cinnamon to 4 parts sugar)
How to Make Pumpkin Pie Egg Rolls
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Make the filling: In a bowl, whisk together the egg, pumpkin puree, brown sugar, pumpkin pie spice, and salt until smooth.
- Assemble the rolls: Place an egg roll wrapper on a clean surface. Scoop two heaping tablespoons of the filling into the center. Fold the sides over the filling, then roll tightly. Use a dab of water to seal the edges if needed.
- Prepare for baking: Place the rolls seam-side down on the baking sheet. Brush each roll with the scrambled egg wash, then sprinkle generously with cinnamon sugar.
- Bake: Place in the oven and bake for 15 minutes, or until golden brown and crispy.
- Serve: Let cool slightly before serving. Enjoy warm as a dessert or snack!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Pumpkin Pie Egg Rolls with a drizzle of vanilla glaze (mix 1 cup powdered sugar, 2 tbsp milk, and 1 tsp vanilla extract) or a dollop of whipped cream. For a tangy twist, try a side of cream cheese dip (blend 4 oz cream cheese, ¼ cup powdered sugar, and 1 tsp cinnamon). These additions make every bite even more indulgent!
Serve with Style: Presentation Tips
Arrange your Pumpkin Pie Egg Rolls on a platter with a dusting of powdered sugar and a sprinkle of cinnamon for a festive touch. Pair them with a warm cup of spiced chai tea or apple cider for a cozy fall dessert experience. Perfect for parties or a sweet treat after dinner!
Keep It Fresh: Storage and Reheating Tips
Store leftover egg rolls in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes until crispy. Avoid microwaving to maintain their delightful crunch!
Mix It Up: Recipe Variations
Experiment with different fillings like sweet potato puree or apple pie filling for a unique twist. You can also swap the cinnamon sugar topping for a caramel drizzle or chopped pecans for added texture. Get creative and make this recipe your own!
Quick Tips for Success
To prevent the filling from leaking, ensure the wrappers are fully sealed by using a dab of water to secure the edges. If the filling is too runny, add a tablespoon of cornstarch to thicken it. These small steps guarantee perfectly crisp and delicious egg rolls every time!
Pumpkin Pie Egg Rolls
Ingredients
- 1 egg
- ½ can (15oz) tinned pumpkin puree
- ¼ cup (2oz) brown sugar
- ½ teaspoon pumpkin pie spice
- ⅛ teaspoon salt
- 12 Egg Roll Wrappers
- 1 egg scrambled for egg wash
- Cinnamon sugar
Instructions
- In a bowl, combine ingredients and whisk until smooth.
- Scoop two heaping tablespoons onto wrapper and fold sides over to secure the filling in the middle. The filling can be quite runny, so use a dab of water to glue the wrapper to itself to hold it together.
- Place rolls on baking sheet and brush with egg wash. Sprinkle with cinnamon sugar.
- Bake at 375oF (190C) for 15 minutes.
