Pumpkin Pie Wontons Recipes

PUMPKIN PIE WONTONS

Pumpkin Pie Wontons image

Make and share this Pumpkin Pie Wontons recipe from Food.com.

Provided by Miss Annie

Categories Dessert

Time 33m

Yield 16 Wontons

Number Of Ingredients 8

Ingredients

1 cup canned pumpkin
2 tablespoons maple syrup
3 tablespoons brown sugar
1 teaspoon pumpkin pie spice
16 packaged wonton wrappers
granulated sugar, for dusting
ground cinnamon, for dusting
cooking spray

Steps:

Preheat oven to 400ºF.
In a medium bowl, mix pumpkin, maple syrup, brown sugar, and pumpkin pie spice.
Place one wonton wrapper flat on work surface.
Spoon 1 Tbsp.
filling into center.
Moisten edges of wonton with water and fold in half to form triangle.
Press edges to seal.
Repeat with remaining filling and wontons.
Arrange filled wontons on ungreased baking sheet.
Lightly coat wontons with nonstick cooking spray and sprinkle each with sugar and cinnamon.
Bake until golden, about 16 minutes.
Turn and bake 2 more minutes.
Set baking sheet on wire rack to cool.

Nutrition Facts : Calories 45.2, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.7, Sodium 83.7, Carbohydrate 10.2, Fiber 0.6, Sugar 4.5, Protein 1

PRETTY PUMPKIN WONTONS

Pretty Pumpkin Wontons image

This is a sensational, easy recipe that is perfect for an appetizer, snack or dessert. Everyone loves how the flavors meld beautifully. I made it up after wanting to put my own twist on some squash ravioli I had at a restaurant. —Joni Hilton, Rocklin, California

Provided by Taste of Home

Categories Appetizers

Time 55m

Yield 40 wontons (1-1/2 cups dip).

Number Of Ingredients 10

Ingredients

1 can (15 ounces) pumpkin
1 cup ricotta cheese
1 teaspoon salt
40 wonton wrappers
Oil for deep-fat frying
DIP:
1 cup confectioners' sugar
1/2 cup sour cream
1/2 cup apricot preserves
1 teaspoon ground cinnamon

Steps:

In a small bowl, combine the pumpkin, cheese and salt. Place 1 tablespoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; bring corners to center over filling and press edges together to seal. Repeat., In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry wontons in batches for 30-60 seconds on each side or until golden brown. Drain on paper towels., Meanwhile, in a small bowl, combine dip ingredients. Serve with wontons.

Nutrition Facts : Calories 81 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 111mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN WONTONS WITH BUTTERSCOTCH SAUCE

Pumpkin Wontons with Butterscotch Sauce image

As a change from the usual pumpkin pie or cake, we created these deliciously different wontons. The butterscotch sauce would also taste great over ice cream. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 12 servings (2 cups sauce).

Number Of Ingredients 16

Ingredients

1 cup canned pumpkin
2 ounces cream cheese, softened
2 tablespoons brown sugar
2 teaspoons grated fresh gingerroot
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/8 teaspoon ground cloves
48 wonton wrappers
Oil for frying
SAUCE:
1 cup packed brown sugar
2/3 cup light corn syrup
1/4 cup butter, cubed
2/3 cup evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon baking soda

Steps:

For filling, in a large bowl, beat the first 7 ingredients until blended. Place a tablespoonful of filling in the center of each wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; top with another wonton wrapper. Pinch edges with a fork to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels., For sauce, in a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil, stirring constantly; boil for 1 minute, without stirring. Remove from the heat. Let stand for 5 minutes. Stir in remaining ingredients. Serve with wontons.

Nutrition Facts : Calories 347 calories, Fat 13g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 263mg sodium, Carbohydrate 55g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.

PUMPKIN WONTONS

Pumpkin Wontons image

Please all the pumpkin lovers when you make this Pumpkin Wontons recipe. Wonton wrappers are stuffed with a mixture of pumpkin, caramel, spices and sour cream in this simple yet elegant Pumpkin Wontons recipe.

Provided by My Food and Family

Categories Dairy

Time 30m

Yield 20 servings

Number Of Ingredients 13

Ingredients

12 KRAFT Caramels
1 tsp. water
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. ground cinnamon, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup canned pumpkin
1 Tbsp. brown sugar
1 tsp. flour
1/4 tsp. orange zest
20 won ton wrappers
1 egg white, lightly beaten
2 cups oil
1 Tbsp. powdered sugar

Steps:

Microwave caramels and water in medium microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted. Cool 2 min. Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use.
Whisk cream cheese, pumpkin, brown sugar, flour, zest and remaining cinnamon until blended; spoon about 2 tsp. onto center of each won ton wrapper. Moisten edges with egg white; fold diagonally in half. Pinch edges together tightly to seal.
Heat oil in large saucepan on medium-high heat to 350ºF. Add won tons, in batches; cook 2 to 3 min. or until evenly browned. Drain. Cool. Sprinkle with powdered sugar. Serve with caramel sauce.

Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 85 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 5 g, Protein 2 g

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