Today is the first day of fall – yay! I *love* fall. The beautiful colors, the cool weather, hot tea, cuddling and last – but by no means least – pumpkin flavored desserts! Last week I made a pumpkin poke cake, it was over-the-top good. I didn’t blog it because it wasn’t pretty and there wasn’t any left. I’ll be making it again though and I promise to take pictures.
This week it was Pumpkin Pie Wontons. These little beauties were gorgeous, fun and so tasty. They could be served at a family meal or a fancy dinner – it all depends on how you plate it.
My fiance and I whipped these up for dessert this evening and they were a hit! I can’t imagine anyone not liking these – they are finger food versions of pumpkin pie. We served ours with ice cream (try for something with a little cinnamon in it) and caramel sauce. This recipe will make a lot, we just made 18 and saved the left over filling (I’ll probably make more tomorrow).
Pumpkin Pie Wontons
- Wonton Wrappers
- 15 oz Can of Pumpkin Pie Filling (not pumpkin puree, pre-made pumpkin pie filling)
- 3 Eggs
- 1 tbs Water
- 1 Cup of Sugar
- 1 tbs of Cinnamon
- Oil for Frying
These are seriously simple.
Heat your oil in a pot on the stove. It’s ready when you dip a wonton corner in and it bubble immediately and intensely.
While you’re waiting on the oil, mix the pumpkin pie filling and two eggs in a medium mixing bowl.
In a small cup, mix one egg and one tbs of water.
Add the sugar and cinnamon to a Ziploc bag.
Lay out the wonton wrappers and place a dollop on pumpkin pie filling mix onto each one. Using a pastry brush, carefully brush the edges with the egg wash. Gently fold the wonton wrapper in half to form a triangle and press down on the edges to seal in all the yummy filling.
Fry wontons in groups of about four of five at a time, but do not overcrowd your pan. You’ll want to leave them in until they are brown and crispy on each side.
Once you take them out, allow them to cool for a second and drain on a paper towel.
One at a time, drop them into the Ziploc bag to coat in the cinnamon and sugar mix.
Serve warm (preferably with caramel and ice cream).
P.S. – Pumpkin donuts are coming up soon, seriously, I can’t seem to escape pumpkin.