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
– 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.
Pour in the water and knead the dough until it just comes together.
Rest the dough for a minimum of 20 mins.
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.
Assemble the samosas by rolling out the dough into a half oval
Fold one side down towards the semi circle
And then the other side down to form a seal
Then you'll have a cone that you can hold a hand. Fill it with 1-2 tbsp of the pumpkin pie filling.
And seal the samosas at the top.
Fry the samosas in batches of four at a very low heat until golden brown
Toss them in cinnamon sugar
And serve them up with whipped cream and caramel sauce!