Pies & Tarts

Pumpkin Pie Egg Rolls

4.67 from 6 votes
Learn how to make my Pumpkin Pie Egg Rolls for a delicious alternative to traditional pies. And they're baked and not fried!
Pumpkin Pie Dessert Egg Rolls - Fall is Pie Season! But let’s not make plain old regular pies, these are way better!!

Hi Bold Bakers!

When you think of egg rolls, you typically think of a savory side dish you find at a Chinese restaurant. But today we are making desserts with these egg roll wrappers, filling them with delicious flavors that remind me of the holidays (just in time!). I think you’ll find these egg rolls to be flaky, crunchy, and a perfect vessel for these holiday fillings like my Pumpkin Pie Egg Rolls.

The pumpkin filling will remind you of delicious pumpkin pie, but now it’s contained in this light, crispy egg roll. Feel free to use your homemade pumpkin puree instead of the canned pumpkin if you have some in your cupboard. The smell of the baking will fill your home with holiday spirit.

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When rolling up your fillings, use water or an egg wash to seal the edges of the wrappers. Put a piece of parchment or foil on your baking sheet for easier clean up.

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Just a Note: The egg roll wrappers are available in Asian Markets in the freezer section but I also put a link below to buy them online. Failing that you can always use filo pastry or puff pastry.

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Wait, you want even more Dessert Egg Rolls? Here are Apple Pie Egg Rolls and Pecan Pie Egg Rolls.

Fall in love with Baking this time of year. I have plenty of recipes to keep you busy. Try my Apple Crisp, Twix Pie, and even my Homemade Pop-Tarts.

Watch The Recipe Video!

Gemma's Pumpkin Pie Dessert Egg Rolls

4.67 from 6 votes
Learn how to make my Pumpkin Pie Egg Rolls for a delicious alternative to traditional pies. And they're baked and not fried!
Author: Gemma Stafford
Servings: 12
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Learn how to make my Pumpkin Pie Egg Rolls for a delicious alternative to traditional pies. And they're baked and not fried!
Author: Gemma Stafford
Servings: 12

Ingredients

  • 1 egg
  • ½ can (15oz) tinned pumpkin puree conversion
  • ¼ cup (2oz) brown sugar conversion
  • ½ teaspoon pumpkin pie spice
  • 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.

 

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Sheldon Patrick Pon

12
Comments & Reviews

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Sharzee
Member
Sharzee
13 days ago

Hi Gemma,
I love the idea of handheld desserts. I didn’t hear a crunch (like savory fried egg rolls) so does baking eliminate the crunchy/crispy factor? If so, can I brush with melted butter or spray with oil, so it has that crunchy crispy outcome?

Secondly I read we can add cream cheese, does cream cheese need to be refrigerated or room temp for the pumpkin egg rolls?

RobbieKwas
Member
RobbieKwas
1 month ago

Hi Gemma,
I was wondering if you had the nutritional facts for these. Calories, carbs and such. I’m always looking for ways to make lighter desserts!
Thank you!

sylvia Vancouver, BC
Guest
sylvia Vancouver, BC
7 months ago

This recipe sounds great. I will try this weekend. My question is can you put cream cheese in the filling, or just leave a great recipe as is. I have cream cheese left over. I don’t know if I should use it in this recipe, or throw it out. Sincerely, Sylvia

Sadie
Guest
Sadie
1 year ago

On the recipe, you call for 1/2 can (15 oz) of pumpkin puree. I find that a little confusing, because the average can of pumpkin is 15 oz. Does the recipe need 15 oz, or 7.5 oz?

Chrus
Guest
1 year ago

We like our pumpkin pie cold.. will your pumpkin egg rolls sustain the refrigerator ?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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