Ingredients
For garnish/serving:
⅓ cup granulated sugar
½ teaspoon cinnamon
Caramel sauce, for serving
Whipped cream, for serving
Pumpkin pie filling:
7.5 oz pumpkin puree (half a can)
½ cup brown sugar
¼ teaspoon salt
½ teaspoon pumpkin pie spice
¼ teaspoon cinnamon
⅓ cup whole milk powder
2 tablespoons cornstarch
Samosa dough:
1½ cups all-purpose flour
⅓ cup ghee
1 teaspoon granulated sugar
⅓ cup water
Instructions
- Combine flour, ghee, sugar, and water to form a firm dough. Knead until smooth, cover, and rest for 30 minutes.
- Prepare filling: In a saucepan, cook pumpkin puree, brown sugar, salt, pumpkin pie spice, cinnamon, milk powder, and cornstarch until thickened and smooth. Cool completely.
- Divide dough into small balls. Roll each into a thin oval or circle, then cut in half to form semi-circles.
- Shape semi-circles into cones, sealing with water. Fill each with 1–2 teaspoons pumpkin filling and seal edges firmly.
- Heat oil in a deep pan. Fry samosas in batches until golden and crisp. Drain on paper towels.
- Toss warm samosas in cinnamon sugar.
- Serve with caramel sauce and whipped cream for dipping.
Notes
Bake instead of fry for a lighter version: brush with butter and bake at 375°F (190°C) for 18–20 minutes.
Add chopped pecans or walnuts to the filling for crunch.
Phyllo dough or puff pastry can be used as a shortcut.
Best enjoyed fresh, but leftovers reheat well in oven or air fryer.
Seal samosas tightly to avoid leaking during frying.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Fried
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 samosa
- Calories: 150
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
