Real Recipes From Real Home Cooks ®

caramel dumpling squash baby pies

a recipe by
Stormy Stewart
Mio, MI

We decided one night to make everything in egg roll shells, this was our dessert.

serves 5-6
prep time 15 Min
cook time 5 Min
method Deep Fry

Ingredients For caramel dumpling squash baby pies

  • 1
    sweet dumpling squash (cooked and mashed)
  • 4 oz
    cream cheese
  • 1-2 Tbsp
    cinnamon sugar (rounded)
  • 6
    egg roll wrappers
  • cinnamon sugar for sprinkling on
  • oil for frying

How To Make caramel dumpling squash baby pies

  • 1
    First cut, clean, and cook the squash. This can be done as cubes in water or split in half and put in the oven.
  • 2
    Then add the cream cheese to the hot squash and mash together and then add the cinnamon sugar to taste.
  • 3
    Lay out your egg roll wrapper and put some mix in center on a slant . Wet the edges with water and roll as you would an egg roll.
  • 4
    Drop into hot oil and fry until golden brown. 2-5 minutes.
  • 5
    Sprinkle cinnamon sugar on them as they come out. Work fast as they do not take much time