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Pumpkin Pie Wontons
I love pumpkin pie, but who is patient enough to wait through the entire baking process? Not me. If I want pumpkin pie, I want it now. So today, I headed into the kitchen and wondered what could possibly be done about my craving in less than ten minutes flat. Armed with a pack of wonton wrappers and a few basic ingredients, I pulled together a batch of these Pumpkin Pie Wontons and all my dreams came true. This recipe is simple and ridiculously delicious. It would make a fun party snack, Halloween dessert, or unique Thanksgiving treat. I dusted mine with powdered sugar, but they would be just as brilliant dusted with cinnamon-kissed powdered sugar and served over vanilla ice cream with a hefty drizzle of caramel.
Pumpkin Pie Wontons
- 2 cups pumpkin puree
- 1/3 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 egg
- 24 wonton wrappers
- 2 cups coconut oil, heated to medium heat for frying
In a small bowl, combine the pumpkin puree, sugar, pumpkin pie spice, and egg. Beat together well.
Lay wonton wrappers on a flat, dry surface. Spoon a small amount of pumpkin pie filling into the center of each wonton wrapper. Moisten the edges of each wonton with a bit of water. Fold the wonton wrappers in half, pressing the edges to seal. Gently transfer the wontons to a pot of coconut oil, heated to medium heat. Fry both sides of the wontons, until they are golden brown and crispy. Remove the wontons from the hot oil. Garnish with a light dusting of powdered sugar.
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1 Comment
Dawn Schmedlin commented on Nov 13 11 at 11:54 amMy daughter and I just made these, I did forget to add the egg, and only had canola oil, don’t go higher than medium heat. You can probably add any pie filling or jam into the wontons. Would make again, quick and easy.
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