The Halloween season is over but not my love for pumpkins. While I no longer have them on my front steps, I still have quite a lot of pumpkin everything in my kitchen and I still love my pumpkin spice coffee. Today however I want to share with you a very simple to make recipe. I grew up in Brooklyn, New York where there was a Chinese Food store on almost every corner and one of the things that I loved getting from them was their fried wontons. Well with the pumpkin craze still going on I want to share with you this very delicious pumpkin pie wontons recipe. I hope you’ll enjoy it.
Here is what you’ll need:
Ingredients
20 store-bought wonton wrappers
3/4 cup pumpkin purée
2 ounces cream cheese, room temperature
1/4 cup brown sugar
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1/4 cup powdered sugar
Instructions
Add the pumpkin, cream cheese, brown sugar, pumpkin pie spice and cinnamon to a bowl and mix until smooth.
Working with one wonton wrapper at a time, place one teaspoon of the pumpkin mixture in the center of the wonton.
Using your fingertip, lightly moisten the edges of the wonton.
Fold the wonton over, so that it makes a triangle.
Gently press all the edges together so that it’s tightly sealed. Set aside on a paper towel.
Repeat this process until all the wontons are filled.
Add the oil to a wide pan so that it’s about 1 inch deep. Turn the heat on medium high and heat the oil to 320°.
When the oil is ready, gently place the wontons in the pan, trying not to overcrowd it.
Cook for one to two minutes per side or until golden brown.
Using a slotted spoon, remove the wontons from the pan and place them paper towels to drain.
When all the wontons are fried and have slightly cooled, sprinkle them with powdered sugar. I like to use a fine mesh strainer to do this.
Notes:
This desert has it all! It’s crispy, creamy, tangy and sweet all at the same time.
Brown sugar has a deeper flavor than white, and it’s also not as sweet. Since we’re covering these with powdered sugar, we like don’t like the filling to be overly sweet. That being said, you can taste the filling before adding it to the wonton and adjust it to your liking.
Be sure to allow these cool for about 5 minutes before serving. Pumpkin has a lot of moisture, so the filling will not be thick, which means you have less control of how much goes into your mouth. If you eat them right away, the filling is WAY too hot.
