Looking to impress this fall season? Substitute your Thanksgiving pumpkin pie with these pumpkin pie samosas! The rich, flaky, crispy fried dough coated in cinnamon sugar with a delicious and simple pumpkin pie filling is next level!
Skip the pain of making a perfectly flaky crust with gorgeous crimped edges... We're talking DEEP FRIED pumpkin pie. Covered in cinnamon sugar. Dipped in caramel and topped with whipped cream.
COOK TIME: 1H 10 MINS
INGREDIENTS:
– ⅓ cup granulated sugar – ½ teaspoon cinnamon – caramel – whipped cream Pumpkin Pie Filling – 7.5 oz pumpkin puree – ½ cup brown sugar – ¼ teaspoon salt – ½ teaspoon pumpkin pie spice – ¼ teaspoon cinnamon – ⅓ cup milk powder – 2 tablespoon corn starch Samosa Dough – 1½ cups all purpose flour – ⅓ cup ghee – 1 teaspoon granulated sugar – ⅓ cup water
Combine the salt and flour. Then pour the ghee into the flour and rub it together.
1
Pour in the water and knead the dough until it just comes together.
Rest the dough for a minimum of 20 mins.
1
In a bowl, whisk together the pumpkin puree, brown sugar, salt, pumpkin pie spice, cinnamon, milk powder, and corn starch. Heat a pan on low to medium and add in the filling. Simmer until the mixture thickens up to pie consistency, about 5 mins. Remove from pan and allow to cool in a bowl.
2
Assemble the samosas by rolling out the dough into a half oval
3
Fold one side down towards the semi circle
3
And then the other side down to form a seal
3
Then you'll have a cone that you can hold a hand. Fill it with 1-2 tbsp of the pumpkin pie filling.
3
And seal the samosas at the top.
3
Fry the samosas in batches of four at a very low heat until golden brown
4
Toss them in cinnamon sugar
5
And serve them up with whipped cream and caramel sauce!