OMG...THESE LOOK DELISH!!!
What a fun change up from the normal Pumpkin Pie!
I can't wait to try them out!
Directions
- For filling, in a large bowl, beat the first seven ingredients until blended. Place a tablespoon 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. Yield: 12 servings (2 cups sauce).
Nutrition Facts: 2 wontons with about 2-1/2 tablespoons sauce equals 347 calories, 13 g fat (5 g saturated fat), 22 mg cholesterol, 263 mg sodium, 55 g carbohydrate, 1 g fiber, 5 g protein.
Like what you see? Sign up for my FREE daily email!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 Spice Islands® pure 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 Spice Islands® pure vanilla extract
- 1/8 teaspoon baking soda
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