Dairy-free Pumpkin Pie Filling for Egg Rolls

My first dairy free disappointment was Penelope’s first thanksgiving. I got a dairy-free pumpkin pie from whole foods. I can’t remember the brand but all I remember was that it was the worst pie I had ever tasted. I felt so defeated because I wanted my little one to experience all the fall flavors I loved. The pie was awful but she enjoyed the dairy free whipped cream and it was a win. That dairy-free pumpkin pie left a really bad taste in my mouth. I don’t think I have had pumpkin pie since.

I was able to create this dairy free delight for my family and it was a big hit!

2 egg yolks

1 egg

1 can 15oz of pumpkin pie puree

1 cup of evaporated coconut milk(found mine at a large walmart)

1 tb of vinegar

2 tbsps of flour

1 tsp of vanilla

1/2 cup brown sugar

1/2 tsp of salt

1 tsp of cinnamon

1/8 tsp of pepper

1 tsp of apple pie spice

Egg Roll wrappers -dairy free

2 cups oil for frying or for air frier 1 tsp of oil at (5min 370degrees both sides)

Filling:

Combine evaporated milk and vinegar in a cup and set aside for about 5 min. This makes a buttermilk flavor for our dairy free needs.

Combine the rest of the ingredients together in a large saucepan. Then add the evaporated coconut milk/vinegar solution into the pot. Cook over medium heat until mixture thickens. Keep watch and stir consistently. If you stop stirring on high heat the eggs with scramble. Make sure it is thick before removing from heat so it can set. Once thickened remove from stove top and store in tupperware to cool down in fridge. Once cooled you can start making your egg rolls.

I put about 1-2 spoon fulls of pumpkin pie filling onto the egg roll wrapper. Start on a diagonal and spoon closer to one corner. Roll about 1/3 way in then fold the two corners in and wrap the rest of the way leaving a little corner to dab water on the edge to help adhere wrapper. Heat oil over low medium heat. Fry about 5-6 minutes total. 3 min each side. I only use enough cooking oil to cover the bottom of the pan about 1/2 inch They should turn a crispy golden brown color. Once cooked I put on paper towel to cool a little. I roll in powdered sugar, or a sugar cinnamon coating. I add dairy free whipped cream or dairy free ice cream.

This filling can be use in ice cream, cupcake fillings, and all sorts of add-ons to create a comfy fall sweet dessert. Even spread on a bagel or toast.

For Air Frier spray 1 tsp of oil. Heat at 370degrees 5 min both sides)