Pumpkin Pie Wonton

I love finding new ways to use pumpkin.  I was eyeing an appetizer that used wonton wrappers, but I knew that it wouldn’t take up the entire package.  Since I didn’t want any wrappers to go to waste, I started hunting for a dessert to accompany the appetizer.  I saw this recipe for pumpkin pie in wontons, and while the recipe called for frying the dessert, which I am afraid of, the rest of it looked delicious and doable.  I baked them instead, and they still turned out great.

Cheese and garlic wontons5

The mix I used to fill the wontons was really just “a little bit of this and a little bit of that.” The proportions below are approximations, since this recipe is really dependent on your taste buds.

Pumpkin Pie Wontons
adapted from Babble

1 cup pumpkin puree
1/4 cup sugar (more if you like it sweeter)
1 tsp pumpkin pie spice
12 wonton wrappers
1 small bowl of water (Set aside)

1. Preheat the oven to 400 degrees.

2. Combine the 1 c pumpkin, 2 T sugar and the 1 T pumpkin pie spice in a small bowl.  Stir together until all ingredients are combined.

3. Spread out the wonton wrappers. Spoon pumpkin pie filling into the middle of each wrapper, adding enough to completely fill the wonton when closed. 

4.  Use your finger to moisten all four edges of each wrapper with a bit of water. Fold the wrappers in half and press down the edges to seal. 

5.  Bake for 10-13 minutes.  Allow to cool slightly before serving. (Or eat them right away if you want and burn the roof of your mouth.  Dan may or may not have decided to go this route.)

Nutritionals (12 servings): Cals: 46, Fat: 1, Carb: 11, Fiber: 1, Protein: 1