Pumpkin Pie Egg Rolls
Learn how to make my Pumpkin Pie Egg Rolls for a delicious alternative to traditional pies. And they're baked and not fried! Author: Gemma Stafford Servings: 12

Ingredients

1 egg
½ can (15oz) tinned pumpkin puree conversion
¼ cup (2oz) brown sugar conversion
½ teaspoon pumpkin pie spice
⅛ teaspoon salt
12 Egg Roll Wrappers
1 egg , scrambled for egg wash
Cinnamon sugar

Instructions

In a bowl, combine ingredients and whisk until smooth.
Scoop two heaping tablespoons onto wrapper and fold sides over to secure the filling in the middle. The filling can be quite runny, so use a dab of water to glue the wrapper to itself to hold it together.
Place rolls on baking sheet and brush with egg wash. Sprinkle with cinnamon sugar
Bake at 375oF (190C) for 15 minutes.