Okay, let’s be honest. When fall hits, I’m not dreaming about pumpkin spice lattes. I’m dreaming about pumpkin wrapped in something golden, crispy, and just a little bit naughty—like these pumpkin pie egg rolls. They’re like a warm hug from Grandma if she deep-fried her pies and let you eat them before dinner. This recipe isn’t just about indulgence—it hits a sweet spot (literally) between tradition and fun. You’ve got the familiar spiced filling of classic pumpkin pie desserts, tucked into crunchy wrappers that practically shatter when you bite into them. Even if you’re team vegan pumpkin pie, you’ll find something to swoon over here—especially when dipped in that creamy, dreamy cinnamon sugar coating. So, if you’re looking for pumpkin recipes that go beyond the basic, I’ve got your back. These rolls are fast, satisfying, and wildly easy pumpkin recipes you’ll want to keep in your fall dessert rotation. Perfect for anyone dabbling in pie recipes but wanting something with a little flair. Plus, you get pumpkin healthy recipes flavor with none of the fuss of a whole pie.

1) Key Takeaways
2) Easy Pumpkin Pie Egg Rolls Recipe
3) Ingredients for Pumpkin Pie Egg Rolls
4) How to Make Pumpkin Pie Egg Rolls
5) Tips for Making Pumpkin Pie Egg Rolls
6) Making Pumpkin Pie Egg Rolls Ahead of Time
7) Storing Leftover Pumpkin Pie Egg Rolls
8) Try these dessert recipes next!
9) Pumpkin Pie Egg Rolls
10) Nutrition

1) Key Takeaways

A fun, crispy take on pumpkin pie recipes that doesn’t require a fork.
Perfect fall dessert for gatherings, snack time, or solo cravings.
Uses simple pantry staples and can be made in under 30 minutes.
Easily adaptable for vegan pumpkin pie lovers.

2) Easy Pumpkin Pie Egg Rolls Recipe

Fall hits and suddenly, I’m pumpkin-obsessed. Pumpkin pie desserts are everywhere, but I wanted something handheld, crunchy, and wildly satisfying. That’s when these pumpkin pie egg rolls came into play. They’re packed with cozy spices, super simple to make, and you get all the delicious pumpkin pie vibes—without having to bake an actual pie.

What I love most is that they’re ready in minutes. The filling is spiced just right, the wrappers turn golden and crackly in the pan, and that powdered sugar topping? Pure joy. It’s the kind of thing that disappears fast at any party. I’ve made them for friends who usually side-eye pumpkin recipes, and even they went back for seconds.

If you’re a fan of pie recipes with a twist, these are for you. They’ve got everything: texture, flavor, and just enough sweetness. Plus, they’re a solid pick for anyone looking into pumpkin healthy recipes that still feel indulgent. A fall snack that checks all the boxes? Count me in.

3) Ingredients for Pumpkin Pie Egg Rolls

Canned Pumpkin: Use pure pumpkin, not the pre-sweetened pumpkin pie mix. It gives you more control over the flavor.

Granulated Sugar: This sweetens the filling just enough to bring out the pumpkin’s natural earthiness without being overwhelming.

Ground Cinnamon: Classic warm spice. It’s the heartbeat of any good pumpkin dessert.

Ground Nutmeg: A little goes a long way. Adds a gentle nuttiness that gives the filling depth.

Ground Cloves: Just a pinch. It’s strong, so don’t get wild with it. But it really brings out that cozy fall flavor.

Vanilla Extract: Rounds everything out and gives the filling that sweet, rich scent.

Egg Roll Wrappers: These get super crispy when fried and hold the pumpkin filling like a dream. You’ll find them near tofu or produce in most grocery stores.

Vegetable Oil: For frying. Keep the oil hot but not smoking, and these rolls will come out golden and gorgeous.

Powdered Sugar & Extra Cinnamon: For dusting at the end. Adds that final, sweet finish and a little extra spice hit.

4) How to Make Pumpkin Pie Egg Rolls

Step 1. Mix the canned pumpkin, sugar, cinnamon, nutmeg, cloves, and vanilla in a bowl until smooth and creamy.

Step 2. Lay an egg roll wrapper in a diamond shape. Spoon 2 tablespoons of filling into the center. Not more—it gets tricky to roll if it’s too full.

Step 3. Fold the bottom corner over the filling. Then tuck in both sides and roll it up tight like a burrito. Use a dab of water along the edge to seal it closed.

Step 4. Repeat with the rest of your wrappers and filling. You’ll get about 6 good-sized egg rolls.

Step 5. In a deep skillet, heat 2 inches of oil over medium heat. You’ll know it’s ready when a tiny flick of water sizzles on contact.

Step 6. Fry the rolls in small batches for 2 to 3 minutes per side until golden brown. Don’t overcrowd the pan—they need space to get crispy.

Step 7. Transfer to paper towels to drain. While they’re warm, dust with powdered sugar and cinnamon. Then try not to eat them all at once.

5) Tips for Making Pumpkin Pie Egg Rolls

Don’t skip sealing the edges. A little water works wonders. If you leave them loose, the filling might escape while frying—and that’s just sad.

Use a candy thermometer if you have one. Oil that’s too hot will burn the outside before the inside heats through. Aim for 350°F.

Work fast when filling and rolling. The wrappers dry out quickly. If needed, cover the stack with a damp cloth while you roll.

6) Making Pumpkin Pie Egg Rolls Ahead of Time

These are fantastic made fresh, but you can prep them in advance. Assemble the rolls and place them on a parchment-lined tray. Cover loosely and refrigerate for up to a day before frying.

Need them ready even faster? Mix the filling up to 3 days in advance and store it in the fridge. That way, rolling is the only task when you’re short on time.

For a crowd, I’ve even frozen the rolled, uncooked egg rolls. Just let them thaw a bit before frying so they cook evenly inside and out.

7) Storing Leftover Pumpkin Pie Egg Rolls

Leftovers? You mean you didn’t eat them all? If by some miracle you have extras, store them in an airtight container in the fridge.

To reheat, skip the microwave unless you like soggy crust. Use an oven or air fryer to bring back that crunch. I go with 350°F for 5–7 minutes.

And if you want to keep that “just fried” feel, don’t dust them with sugar until after reheating. A little detail, but it makes a big difference.

8) Try these dessert recipes next!

9) Pumpkin Pie Egg Rolls