Ingredients Jump to Instructions ↓

  1. 1/2 cup canned pumpkin puree

  2. 4 tablespoons light brown sugar

  3. 1/4 teaspoon ground cinnamon

  4. 1/8 teaspoon ground nutmeg

  5. 1/4 teaspoon ground cloves

  6. 8 oz cream cheese, softened at room temperature

  7. 40 wonton wrappers

  8. 1 egg

  9. 1 tablespoon water oil, for frying (canola, peanut, vegetable) Powdered sugar

Instructions Jump to Ingredients ↑

  1. Instructions Mix together the pumpkin, brown sugar, cinnamon, nutmeg, cloves, vanilla and cream cheese. Set aside. In a small bowl, whisk together the egg and the water for the egg wash. Place one wonton wrapper on a clean, dry surface. With a small pastry brush or a spoon, paint the edges of the wonton wrapper with the egg wash. Then spoon 1 teaspoon of the pumpkin filling in the middle. Fold over to form a triangle and seal very well. Repeat for remaining. It’s important to make sure you have a good, tight seal, otherwise the filling will leak out and cause oil splatters. Heat 1 1/2-inches of oil in a pot, wok or small frying pan. When the oil reaches 300F, carefully slide in a few wontons into the oil with a long-handled spoon. It’s best to use a screen to protect you from the oil. Fry for 1 minute on each side, until golden brown. Drain on rack to let cool. Sprinkle with powdered sugar.


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