If you like Pumpkin Pie, you’re going to just adore these dessert egg rolls!
And the Caramel Whipped Cream topping sends this dessert way over the top!
This is how the pumpkin magic begins!
Blend the pumpkin with the brown sugar and spices…
Lay the egg roll wrapper in a diamond shape placing
a couple of tablespoons of the pumpkin on each one…
Fold the bottom part up like so..
Then bring the sides in like an envelope…
Gently roll the bottom part up like this and seal the edges with water…
folding the flap over to create the egg roll..
Because I was going to use my air fryer,
I brushed each roll with melted butter…
I placed them in the freezer for 15 minutes because I believe they cook a little better a bit frozen…
You can also freeze solid and cook later!
If you are going to fry them you can skip the step of brushing with melted butter .
Just heat some oil in your skillet over medium-high heat..
Fry a few at a time turning carefully until brown on each side and drain on wire rack…
In my Air Fryer, I’m cooking 4 at a time…
temperature set on 400 degrees..
I cooked them 5 minutes and after checking them, decide they needed another 3 minutes to be brown and crispy like this!
After a few minutes the pudding will thicken…
Then whisk in the container of Cool Whip…
Put a couple on each plate…
Top generously with the Caramel Whipped Cream…
Then drizzle a bit with the caramel ice cream topping…
You’ll end up with the most perfect holiday dessert that everyone will remember for years to come!
Pumpkin Pie Egg Rolls with Caramel Whipped Cream Recipe
- 1 pkg egg roll wrappers (you will use 14)
- 16 oz can pumpkin purée
- 1/2 c brown sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 stick melted butter for brushing the egg rolls if you’re cooking them in an air fryer//vegetable oil for your skillet if you’re frying them
- Caramel Whipped Topping:
- 1 pkg (3.5oz) caramel instant pudding
- 1 cup cold milk
- 8 oz cool whip
- Small jar caramel ice cream topping
With your mixer, combine the pumpkin, brown sugar, vanilla and spices.
On your cutting board, place an egg roll wrapper with the corner facing you–a diamond shape.
Place 2 TBSP pumpkin filling across the wrapper about an inch from the corner point.
Brush the edges of the wrapper with water.
Fold each side corner toward the middle of the wrapper an continue to roll the wrapper up and seal.
Repeat with all wrappers and filling; if you’re using an air fryer, brush each egg roll with melted butter.
Place on a cookie sheet lined with parchment paper and place in the freezer for 15 minutes.
During this time, make the caramel whipped topping:
In a large bowl, whisk the pudding and milk; set aside a couple of minutes to thicken.
Fold in whipped cream until well combined; place in the refrigerator until the egg rolls are done.
If you’re using an air fryer, place 4 at a time in the basket. Set the air fryer temperature on 400 degrees and set the timer for 8 minutes.
When they are brown and crispy,lay on cooling rack until all are done.
If you are frying them, place about 1 inch oil in your skillet over medium high heat.
Fry until golden brown on all sides; place on cooling rack to drain.
To serve, place 2 egg rolls on each plate, generously top with Caramel Whipped Cream and drizzle with caramel ice cream topping.