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Pumpkin Pillows

  • 20servings
  • 30minutes
  • 100calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsZinc, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 KRAFT Caramels

  2. 1 tsp. water

  3. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

  4. 1 tsp. ground cinnamon , divided

  5. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese , softened

  6. 1/2 cup canned pumpkin

  7. 1 Tbsp. brown sugar

  8. 1 tsp. flour

  9. 1/4 tsp. orange zest

  10. 20 won ton wrappers

  11. 1 egg white , lightly beaten

  12. 2 cups oil

  13. 1 Tbsp. powdered sugar

Instructions Jump to Ingredients ↑

  1. MICROWAVE caramels and water in medium microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted. Cool 2 min. Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use.

  2. WHISK cream cheese, pumpkin, brown sugar, flour, zest and remaining cinnamon until well blended. Spoon about 2 tsp. onto center of each won ton wrapper. Moisten edges with egg white; fold diagonally in half. Pinch edges together tightly to seal.

  3. HEAT oil in large saucepan on medium-high heat to 350ºF. Add won tons, in batches; cook 2 to 3 min. or until evenly browned. Drain. Cool slightly or to room temperature. Sprinkle with powdered sugar. Serve with caramel sauce.

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