These easy Baked Pumpkin Pie Egg Rolls are a fantastic (lactose-free), healthy dessert with a kick of gingersnap flavor. Thank you to Green Valley Organics and Redwood Hill Farms for helping me to share this recipe with you.
There’s one trick for turning pumpkin pie from mediocre to “I need another bite right now!”, at least in my world. Gingersnaps! I was never a fan of the traditional Thanksgiving pie until I made a version with a gingersnap crust. Crunchy, spicy, with a molasses kick.
Then again, if I’m the one that’s making the pie, I would prefer to do-away with the crust altogether (I have irrational fears of crust-making). That’s how these baked pumpkin pie egg rolls were born. And let me tell you…I am sold! Sold, I say!
The beauty of these egg rolls is that they are healthier than your average pumpkin pie and they are lactose-free because of the Green Valley Organics Lactose-Free Cream Cheese(now available at Whole Foods Markets) that I mixed with the pumpkin puree. And the ginger snaps? Well, there are plenty of dairy-free (and gluten-free) versions available on Amazon and in specialty stores.
The baked egg rolls took a little bit of trial and error. Sure, I had made Baked Apple Pie Egg Rolls before, but quickly realized that the pumpkin and cream cheese filling was too liquid-y to spoon into the egg roll wrappers “as is”. So, I poured the filling into a baking pan, cooked just until set (about 8 minutes), then scooped the cooked filling into the wrappers, along with the crushed gingersnaps.
The egg rolls turn a lovely golden brown, with just the right amount of crunch as your teeth break through the wrappers into the tender pumpkin mixture and gingersnaps that have slightly melted into a sweet, spiced molasses treat. Heaven!
If you have never tried Green Valley Organics or Redwood Hill Farms products, they can be found at your local Whole Foods Market (for now, the lactose-free cream cheese if found exclusively at Whole Foods), or other health food and specialty stores. All of the products made by Green Valley Organics are gluten-free and lactose-free, so they are a great option for people with dietary restrictions.
In addition, all of the products from Green Valley Organics and the sister farm, Redwood Hill Farms, are free of artificial colors, sweeteners, flavors and preservatives. On top of that, they use solar power to run our creamery and farm and are “Certified Humane”, meaning that the cows and goats are treated very humanely. Happy animals means great-tasting products!
Other tasty pumpkin recipes:
Cookin’ Canuck’s Pumpkin & Chicken Enchiladas
Cookin’ Canuck’s Whole Wheat Pumpkin Spice Latte Muffins
Green Evi’s Pumpkin Hummus
Dizzy, Busy & Hungry’s Pumpkin Spice Overnight Oatmeal
Sprinkle of Cinnamon’s Hokkaido Pumpkin Kale Salad
Baked Pumpkin Pie Egg Rolls Recipe
Ingredients
- 2/3 cup pumpkin puree not pumpkin pie mix
- 1/3 cup Green Valley Organics lactose-free cream cheese
- 2 eggs divided
- 1 tablespoon pure maple syrup
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 teaspoons water
- 5 tablespoons + 1 teaspoon crushed dairy-free gingersnaps such as Pamela's
- 8 egg roll wrappers
- 1/2 teaspoon 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.
Notes
Nutrition
Disclosure: This post is sponsored Green Valley Organics and Redwood Hill Farms. All opinions are my own. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!
Diana M.
These are so pretty! I don’t always want to make a full pie, but these would be good to give my family a taste of pumpkin pie without too much effort. I’m going to look for that cream cheese at WF!
Dara
Thanks, Diana! I feel the same way about making a full pie. I hope you have a chance to try these.
[email protected]+Back+For+Seconds
This is the coolest idea! Such a fun recipe!
Dara
Thanks, Stephanie. I had fun making them!
naomi
Such a fun recipe! And also a good one to have the kids help with.
Dara
Thanks, Naomi. And yes, the kids dove right into this one.
Kristen
What a great recipe, Dara… and I really think it’d help with portion control, which I’m all about right now! Love this!
Dara
Thanks, Kristen! Yes, portion control is so important at this time of year.
Nicole
These look fantastic! I didn’t even realize that I could get lactose-free cream cheese. Perfect for my daughter!
Dara
Thanks, Nicole. Yes, the cream cheese just became available. It’s just available at Whole Foods right now, but may be more widely available in the new year. The taste is great!
Taylor @ Food Faith Fitness
I am seriously in LOVE with these! I can eat cream cheese on (or in) anything! And the way you made a pumpkin pie egg roll is SO FUN!! Pinned!
Dara
Thanks, Taylor. I feel the same way about cream cheese and I was excited to be able to incorporate it into these egg rolls!
[email protected]+Mom
Love that this is dairy free!
Dara
Thanks, Brenda. Just to clarify…the dessert is lactose-free, but not dairy-free.
[email protected]+Show+Me+the+Yummy
Yes, yes, yes!! I am not a pumpkin pie fan, but I would DEFINITELY be all over these…making these for Thanksgiving for sure!
Dara
Thanks, Jennifer. I hope you have a chance to try these. I would take a couple of these over pumpkin pie any day of the week.
[email protected]+Tip+Top+Shape
This is so inventive! Love it!!!
Angie
I love dessert egg rolls and these are perfect! What a great, fun alternative to pumpkin pie!
Nancy [email protected]
The fact that these are baked makes me love them even more! Looks great!
The+Food+Hunter
This is a very unique idea!
Carolyn
Oh my gosh, dessert egg rolls! How completely awesome!
Jenny @ The Peachy Pair
I love pumpkin pie and my husband is lactose intolerant. Sold!
[email protected]+the+realistic+nutritionist
SUCH a creative recipe!!!
dick bennett
If I was going to make this for either dessert or appetizers for thanksgiving, what could I do in advance to make it easier?
Dara
Hi Dick, you could make the pumpkin pie filling in advance, then scoop it into the egg rolls just before rolling and baking. I hope that helps!
Kris Ellenberg
These look amazing! So excited to try them out. Thanks!
Norma | Allspice and Nutmeg
This is so creative. I love this and can’t wait to try it.
Amanda
Loving everything about this recipe… but most especially those ingredients! I am a sucker for a good quality organic product and am really looking forward to trying these. Thank you!
Liz
My mouth is watering! Pumpkin and gingersnap egg rolls? Whoa, baby!!
Dorothy+at+Shockingly+Delicious
I LOOOOVE that cream cheese ! It is so good I dipped into it with a spoon. (Don’t tell anyone.) You have such a creative take on “pie” here. I MUST try it!
Heather / girlichef
These are such a fun and unexpected treat! Great idea to bake the filling, and I love gingersnaps with my pumpkin pie, too – so obviously, I need a couple of these to test out ;).
[email protected]+A+Family+Feast
What a great use of egg roll wrappers!! Love this recipe!
Bea
Perfect! I can totally make those little beauties by substituting vegan cream cheese and it will be the absolute perfect Thanksgiving dessert. Thank you!
Ashley @ Wishes & Dishes
This is the best pumpkin dish I’ve seen all season! So awesome!
Ginny+McMeans
Well, you have me sold too. Gingersnaps and pumpkin sounds great! Your eggrolls are so unique too. Great idea π
Meseidy
This is the perfect pie on the go! Love this idea!
Anita
This is probably the most creative holiday recipe with pumpkin I’ve seen so far! Your rolls are so perfectly formed – and I love the gingersnap-pumpkin combo!
Pink+guava
What a clever idea and they look so enticing and festive. If not watching the waist line, or not lactose intolerant, I bet they would be good warm with maple syrup for brunch or with maple or vanilla icecream for dessert!
[email protected]+Texanerin+Baking
Yeah! Away with the crust! This is way better. π I’ve never made anything in egg roll wrappers. I’ll have to look for them because I’ve seen so many yummy looking things with them!
Kim+(Feed+Me,+Seymour)
I love ANYTHING rolled in an egg roll wrapper. But especially pumpkin pie AND gingersnaps. That is an absolutely fantastic combination.
Vasu Manimaran
This is genius! Thank you for sharing!
[email protected]+Hip+Foodie+Mom
I love these!!! lighter and baked in egg roll wrappers. this is so cool! Such a great idea, pinned!!
Carla
I don’t mind making a pie crust, but these egg rolls sound more fun to make (and eat)
Angie | Big Bear's Wife
I love that you added gingersnaps into these! wow!
Nutmeg+Nanny
Hello dessert! LOVE that you wrapped all that pie flavor into a sweet little eggroll. Yum!
[email protected]+Baked+by+Rachel
These are amaaaazing!
Kris
Wow! These look fantastic, Dara. I love this idea. π
Lori @ RecipeGirl
This is my kind of dessert! So awesome!
Kellie+|+The+Suburban+Soapbox
What a brilliant idea!!!! LOVE!
Christi @ Love From The Oven
I am seriously obsessed with these! What a brilliant idea, and they look so delicious! It doesn’t hurt that I just restarted my WW membership this week, and the points are a bit more confusing than I recall, but BAM – you’ve got it all figured out. π Can’t wait to make these, I know that we are all going to love them!
CHOWRINGHEE
Egg Rolls are my favorite thing!! This will soon be an often repeated meal at my house. It works great with our Gluten Free eating as well!! Thanks so much for the great recipe!chowringhee