Pumpkin Pie Wontons

• Vegetarian

• Produce

  • 1/2 cup Pumpkin puree, canned

• Refrigerated

  • 1 Egg wash

• Condiments

  • 1/4 cup Maple syrup, pure

• Baking & Spices

  • 2 tbsp Brown sugar, light
  • 1/2 tsp Cinnamon, ground
  • 1 Powdered sugar
  • 1/2 cup Powdered sugar
  • 1 tsp Pumpkin pie spice

• Oils & Vinegars

  • 1 Vegetable oil

• Bread & Baked Goods

  • 20 Wonton wrappers

• Dairy

  • 6 tbsp Neufchatel cream cheese

Found on tablespoon.com

Description

Ingredients

• 1/3 cup plus 2 tablespoons canned pumpkin puree (not pumpkin pie filling)
• 2 tablespoons light brown sugar
• 1 teaspoon pumpkin pie spice
• 2 tablespoons Neufchatel cream cheese, room temperature
• 20 wonton wrappers
• Egg wash (1 beaten egg + 1 tablespoon water)
• vegetable oil, for frying
• Powdered sugar, for dusting
• 1/2 cup powdered sugar
• 1/4 cup Neufchatel cream cheese, room temperature
• 1/4 cup pure maple syrup
• 1/2 teaspoon ground cinnamon

Directions

• 1 In a small bowl, whisk together pumpkin, brown sugar, pumpkin pie spice and cream cheese until well combined.
• 2 Lay wonton wrappers on a clean surface. Brush egg wash along edges of each wrapper and place 1 teaspoon filling in the center. Fold up each wrapper into a triangle shape and pinch edges well to seal.
• 3 In a large, deep saucepan over medium heat, bring about 1 1/2 inches oil to 320°F (use a deep-fry or candy thermometer to measure temperature). Drop 3-4 wontons at a time into oil and cook 2-3 minutes each side until golden brown.
• 4 Remove wontons with slotted spoon and place on a paper towel-lined plate to drain and cool slightly. Repeat with remaining wontons.
• 5 Dust wontons with powdered sugar.
• 6 In a small bowl, whisk together powdered sugar, cream cheese, maple syrup and ground cinnamon. Serve dip alongside warm wontons.

Nutrition