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Pumpkin Pie Dessert Egg Rolls - Fall is Pie Season! But let’s not make plain old regular pies, these are way better!!

Pumpkin Pie Egg Rolls

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Hi Bold Bakers!

When you think of eggrolls, you typically think of a savory side dish you find at a Chinese restaurant. But today we are making desserts with these eggroll wrappers, filling them with delicious flavors that remind me of the holidays (just in time!). I think you’ll find these eggrolls 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 eggroll. 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.

4.6 from 5 votes
Pumpkin Pie Dessert Egg Rolls - Fall is Pie Season! But let’s not make plain old regular pies, these are way better!!
Pumpkin Pie Dessert Egg Rolls
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 
Servings: 12
Author: Gemma Stafford
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
  1. In a bowl, combine ingredients and whisk until smooth.
  2. 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.
  3. Place rolls on baking sheet and brush with egg wash. Sprinkle with cinnamon sugar
  4. Bake at 375oF (190C) for 15 minutes.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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8 Comments

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  1. sylvia Vancouver, BC on April 12, 2019 at 11:21 pm

    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

    • Gemma Stafford on April 13, 2019 at 8:16 pm

      great question! Yes absolutely you can add some cream cheese in there. That will work well.

      Best,
      Gemma.

    • sylvia Vancouver, BC on April 13, 2019 at 9:34 pm

      Thank you for getting back to me Gemma,
      I will make this recipe tomorrow afternoon. Thanks for your input and your great recipes that I saw on this site. looking forward to trying more of your recipes in the near future. Have a great rest of the weekend and take care. With warmest regards, Sylvi

      • Gemma Stafford on April 15, 2019 at 4:11 pm

        😀 i’m delighted to hear that, enjoy!

  2. Sadie on June 22, 2018 at 12:03 pm

    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?

    • Gemma Stafford on June 24, 2018 at 3:18 am

      Hi Sadie,
      Yes, you are right, this is a little confusing. 1/2 can will be 7.5ozs and this is what oyu need for this recipe. I am sorry to confuse,
      Gemma 🙂

  3. Chrus on November 20, 2017 at 9:11 am

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

    • Gemma Stafford on November 20, 2017 at 9:23 am

      Yes they will be totally fine in the fridge 🙂

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