• 12servings
  • 45minutes
  • 347calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, B12, D, E
MineralsZinc, Fluorine, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup canned pumpkin

  2. 2 ounces cream cheese, softened

  3. 2 tablespoons brown sugar

  4. 2 teaspoons grated fresh gingerroot

  5. 1/4 teaspoon ground cinnamon

  6. 1/4 teaspoon vanilla extract

  7. 1/8 teaspoon ground cloves

  8. 48 wonton wrappers

  9. Oil for frying

  10. SAUCE:

  11. 1 cup packed brown sugar

  12. 2/3 cup light corn syrup

  13. 1/4 cup butter, cubed

  14. 2/3 cup evaporated milk

  15. 1 teaspoon vanilla extract

  16. 1/8 teaspoon baking soda

Instructions Jump to Ingredients ↑

  1. Pumpkin Wontons with Butterscotch Sauce Recipe photo by Taste of Home 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.

  2. 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.

  3. 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).


Send feedback