Pumpkin Pie Rolls
1 package egg roll wrappers
1 16 oz. can pumpkin puree
2 oz. cream cheese, softened to room temperature
1/2 c. brown sugar
1/2 tsp. ginger
1/2 tsp cinnamon
1/2 tsp all-spice
1/2 tsp. vanilla
Pinch kosher salt
1 Tbsp. lemon juice
Vegetable oil, for frying
Powdered sugar, for garnish
Caramel, for dipping
Recipe: Pumpkin Pie Roll
In a medium bowl, combine pumpkin, cream cheese, brown sugar, spices, vanilla, a pinch of salt, and lemon juice. Using a hand mixer, mix until all ingredients are smooth and fully combined.
Place an egg roll wrapper on a clean surface in a diamond shape and add a heaping spoonful of pumpkin mixture. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining pumpkin mixture.
In a large skillet over medium heat, heat oil (it should reach 1" up side of pan) until a drop of water spits when added to oil. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
Dust egg rolls with powdered sugar and serve with caramel.
Apple Pie filling
5 cups peeled, chopped apples
1 Tablespoon lemon juice
1/2 cup brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups water
Toss the apples with lemon juice and set aside.
Combine the sugars, cornstarch, cinnamon, nutmeg, and salt in a saucepan. Stir in water. Bring mixture to a boil. Boil 1 minute, stirring constantly.
Add the apples and bring to a boil again. Reduce the heat to medium low and simmer for 10-12 minutes. Cool completely. It will set up as it cools. Makes 4 cups of apple pie filling. Keep refrigerated in a sealed container for 4-5 days.
Homemade Salted Caramel Sauce
Yields: 1 and ½ cups of caramel sauce
¼ cup water
1 cup granulated sugar
⅔ cup heavy whipping cream
3 tablespoons unsalted butter, cut into tablespoon size pieces
1 teaspoon vanilla
1 teaspoon salt, or to taste
In a heavy bottomed saucepan, heat the water and sugar over medium heat. Make sure to use a saucepan that's a little bigger than what you think you will need. Stir constantly until the sugar has dissolved and the mixture starts to bubble just a little.
Increase the heat to high and bring to a boil, stop stirring completely. Let the mixture continue boiling until it turns an amber color, this could take anywhere from 4-12 minutes.
Remove from the heat and slowly whisk in the heavy cream. The mixture will bubble up quite a bit, so make sure to do this very carefully. Then, mix in the butter, vanilla, and salt one at a time.
Pour the caramel sauce into a dish and allow to cool completely, then cover tightly and store in the refrigerator. The caramel sauce will thicken up some once it's cooled and refrigerated.
For a regular caramel sauce, just use a pinch of salt or about ⅛ teaspoon.
Store any leftover salted caramel sauce in the refrigerator for up to two weeks. Reheat in the microwave before using.