Baked Pumpkin Pie Egg Rolls Recipe
This delightful recipe combines the warm flavors of pumpkin, ginger, and nutmeg in a creamy and indulgent filling, all wrapped up in a crispy egg roll shell. Each bite is a harmonious blend of sweet and spicy, perfect for a cozy autumn evening or a special treat any time of the year. Serve these pumpkin pie egg rolls with a dollop of dairy-free whipped topping for an extra touch of decadence.
— Constant Cookbook
Ingredients
- 2/3 cup pumpkin puree (not pumpkin pie mix)
- 1/3 cup Green Valley Organics lactose-free cream cheese
- 2 eggs, divided
- 1 tbsp maple syrup
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 1/8 tsp salt
- 2 tsp water
- 5 tbsp + 1 tsp crushed dairy-free gingersnaps (such as Pamela’s)
- 8 egg roll wrappers
- ½ tsp ground cinnamon
- Dairy-free whipped topping, if desired
Instructions
- Preheat oven to 425 degrees F. Lightly coat an 8- by 8-inch baking pan with cooking spray.
- In a medium bowl, whisk together the pumpkin puree, cream cheese, 1 egg, maple syrup, ginger, nutmeg and salt until combined.
- Pour the pumpkin mixture into the prepared baking pan. Bake until the mixture is just set, 7 to 9 minutes. Let cool for 5 minutes.
- Line a baking sheet with parchment paper and lightly coat it with cooking spray.
- Whisk the remaining egg and water in a small bowl to make an egg wash.
- Working with one egg roll wrapper at a time, lay the wrapper on a cutting board and brush the egg wash around each edge.
- Scoop 2 tablespoons of the cooked pumpkin mixture onto one edge of the wrapper, leaving a small border. Sprinkle 2 teaspoons of the crushed gingersnaps over the pumpkin filling.
- Fold in the sides and roll up the egg roll tightly. Place it on the prepared baking sheet.
- Repeat with the remaining wrappers, pumpkin filling and gingersnaps.
- Bake until the egg rolls are light golden brown, 15 to 20 minutes. Remove from the oven and brush each egg roll with the egg wash, then sprinkle with cinnamon. Return to the oven and bake for 5 minutes.
- Serve hot with dairy-free whipped topping, if desired.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 8
Nutrition
- Serving Size: 1 Egg Roll
- Calories: 161.4 kcal
- Carbohydrate Content: 24.3 g
- Protein Content: 4.9 g
- Fat Content: 5.1 g
- Saturated Fat Content: 2.6 g
- Cholesterol Content: 45.3 mg
- Sodium Content: 136 mg
- Fiber Content: 2 g
- Sugar Content: 2.7 g
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