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Pumpkin Pie Egg Rolls
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

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)

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  • 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
  1. In a medium bowl mix together the pumpkin puree, Splenda, pumpkin spice, cinnamon, vanilla extract and salt.

  2. 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.

  3. Spray the egg rolls with olive oil spray.

For the air fryer:
  1. Cook egg rolls in the air fryer at 400 degrees for 6-7 minutes, flipping the egg rolls half way through.

For the oven:
  1. Bake egg rolls in the oven at 400 degrees F for 8 minutes, flipping half way through.