Pumpkin season is in full swing. I know I’m late to the party because Pumpkin Spice Lattes came back forever ago, it seems like, but we just got our pumpkins carved this weekend… so cut me some slack. It took Ketchup and me forever to agree on a good pumpkin design– he wanted me to carve Josh Dun’s face on a pumpkin (for those who don’t know, it’s the drummer from Twenty One Pilots, and Ketchup is obsessed). Finally, I talked him down and we agreed on the Twenty One Pilots logo instead– simple, straight lines, easier to do. You know what’s even easier than carving straight lines on a pumpkin, though? Making these bite-sized pumpkin pie egg rolls. Trust me.
To start, you’re going to make your pumpkin pie filling. Now, because these are filling something other than a pie crust, which can contain a more liquid filling, you want to keep this filling thick. That’s why you’re not going to see any evaporated milk or other liquid ingredients. Start with a full can of pumpkin (or the equivalent of fresh pumpkin puree), 3/4 cup brown sugar, 1 teaspoon of cinnamon, and 1/2 a teaspoon of pumpkin pie spice. You’ll want to include both the cinnamon and the pie spice, even though both contain cinnamon, because you want a higher cinnamon-to-other spices ratio… trust me.
Next, simply take a teaspoon full of filling and place it in the middle of a wonton wrapper. Now… here’s the deal. You don’t want to use egg roll wrappers for these mini egg rolls. Why? They’re just too big and unwieldy for such a thin filling, and would simply fall apart. You’ll want to make these itty bitty, and wonton wrappers are just the right size. I typically find mine in the produce section of local stores.
Fold in the sides, giving a little overlap, then fold up the bottom, making a little envelope. Then roll and seal with water (or an egg white wash, but water works just as well).
Fry the egg rolls in preheated oil (you’ll want it to be at about 325-350 degrees), turning once. Then, drop them into a little bowl of cinnamon sugar… this part is optional, but it does add a little extra sweetness to the finished product (and it looks pretty!)
And that’s…. actually it. That’s everything. It’s a super simple recipe that seriously takes very little time to make. Whip up a big batch before the game starts on Thanksgiving, or make them as a post-shopping dessert on Black Friday. They make impressive appetizers at Thanksgiving and Christmas parties, too. After all, you can’t eat pumpkin pie with your fingers, but you can eat these easy pumpkin pie egg rolls with your fingers.
- 1 Can Pureed Pumpkin
- 3/4 Cup brown sugar, packed
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 package wonton wrappers
- Oil, for frying
- Additional cinnamon and sugar for rolling (optional)
- Mix together puree, brown sugar, cinnamon, and spice until fully combined.
- Place 1 teaspoon of puree mixture in the center of each wonton wrapper.
- Fold in sides of wonton wrappers, then roll them to form an egg roll shape. Seal with a small amount of water.
- Fry, seam-side down, turning once, for 3 minutes or until egg rolls are golden brown.
- Roll in cinnamon sugar or drain on a paper towel, then serve with caramel or whipped topping (optional).
Then, all you have to do is make the very hard decision of whether you’re going to eat these delicious little treats with caramel, whipped topping, or both.
What’s your favorite kind of fall pie? Let me know in the comments below, and be sure to come back on Friday, where I’ll be sharing a round-up of tons of other great pumpkin ideas from around the web!
