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!
In a medium bowl, whisk together the all purpose flour and sugar. Make a well in the middle and pour in the ghee. Rub the flour and ghee together with the palm of your hands until a sandy texture forms and you're able to form clumps of dough without it falling apart.
Slowly add the water in while kneading the dough. Knead the dough for about 5 minutes. Cover and allow to rest for a minimum of 20 minutes.
After the dough has rested, separate into equal sized pieces. Roll the dough out in a round circle until it's thin but sturdy. Cut the circle in half.
Pumpkin Pie Prep
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.
Assembly
Heat a neutral oil in a deep fryer to about medium heat. In a bowl, whisk together the cinnamon and sugar.
Using a half of a circle you cut, flip the dough on to your hand so that the side that was on the bottom of the surface is facing you. The straight edge should be at the tips of your fingers, and the rounded curve should be in your palm. Use water to wet half of the straight edge. Bring the corners of the straight edge together to form a cone, with the wet edge on the outside. Press the dough together to form a seam on the side.
Hold the cone like an ice cream cone in your hand, with the closed side of the samosa snuggly tucked in your hand and the opening facing out. Add 1-2 tablespoons of filling into the samosa, leaving about an inch at the top. Brush one edge of the exposed dough with water and press it tightly shut so that the filling doesn't ooze out anywhere.Repeat with the rest of the samosas.
Carefully slip in the samosas into the fryer. Fry on one side for 30 seconds, and then flip. Repeat this 2-3 more times until the samosas are golden brown. Remove the samosas onto a cooling rack placed above a baking sheet.
While the samosas are still hot but can be handled, toss them in the cinnamon sugar to coat them thoroughly. Serve while still warm with whipped cream and caramel dipping sauce.
Notes
Baking Samosas
To bake the samosas, preheat the oven to 400°F and line a baking sheet with parchment paper. After assembling the samosas, brush them lightly with oil and bake for 25 minutes, or until golden brown.
Air Frying Samosas
In my opinion, air frying works but doesn't give the best results unless you're reheating the samosas. To air fry samosas, lightly brush the samosas with oil and air fry for up to 15 minutes. Be sure to keep your eye on them.