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.