If you like pumpkin pie you’re going to love these Pumpkin Pie Egg Rolls!
The egg roll wrappers are crispy and delicious, you won’t even miss the pie crust.
These easy Pumpkin Pie Egg Rolls can be made in the air fryer or oven.
Here’s what you need to make Pumpkin Pie Egg Rolls:
- Package of egg roll wrappers
- Pumpkin puree
- Pumpkin pie spice
- Granulated Splenda
- Vanilla extract
A lot of pumpkin pie recipes use brown sugar. I didn’t use brown sugar because it’s high in WW points. Instead I used granulated Splenda. You can use your preferred sweetener of choice.
To make the egg rolls start by mixing the pumpkin pie filling ingredients in a medium bowl – combine pumpkin puree, pumpkin pie spice, Splenda, cinnamon, vanilla extract and a pinch of salt.
Stir the ingredients until combined then set the bowl to the side.
Add an egg roll wrapper to a flat surface. Place a heaping spoonful of mixture in the center then roll up the wrapper. I start by bringing up the bottom corner then the sides of the wrapper.
Next you need to get the top edges of the wrapper wet. I put my finger in water and run it along the edges and roll it up.
As I finished each egg roll I placed it on a baking sheet lined with parchment paper. Once all 10 egg rolls are made I sprayed them with olive oil spray.
At this point you either air fry or bake the dessert egg rolls. Once they are golden brown they’re done cooking.
Put the egg rolls on a cooling rack. Once they have cooled off you can sprinkle with some powdered sugar, but that’s optional.
I served my Pumpkin Pie Egg Rolls with whipped cream and caramel sauce.
You can have one egg roll for 2 Weight Watchers points with the blue plan, green plan and purple plan. Or you can have two egg rolls for 3 Weight Watchers points with the blue plan, green plan and purple plan.
Yield: 10 egg rolls (one egg roll is 2 points for blue, green and purple, or two egg rolls is 3 points for blue, green and purple)
- 10 egg roll wrappers
- 15 oz. pumpkin puree
- 1/2 cup granulated Splenda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
In a medium bowl mix together the pumpkin puree, Splenda, pumpkin spice, cinnamon, vanilla extract and salt.
Lay out the egg roll wrappers. Add a heaping tablespoon of the pumpkin pie mixture and fold up the bottom of the egg roll wrapper and fold in the sides. Roll up the egg roll. When you get to the end dab your finger in water and wet the edge of the egg roll wrapper, then seal it closed. Repeat with the other nine egg rolls.
Spray the egg rolls with olive oil spray.
Cook egg rolls in the air fryer at 400 degrees for 6-7 minutes, flipping the egg rolls half way through.
Bake egg rolls in the oven at 400 degrees F for 8 minutes, flipping half way through.
Here are some more WW friendly egg roll recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!