Pumpkin Pie Wontons




Today, I am sharing these fantastic finger-food sized pumpkin pie wontons which are deep-fried to golden perfection and coated in cinnamon-sugar. Made with canned pumpkin pie filling, these small dessert bites can be assembled quickly. Kids of at preschool age or older can easily help with every step with the exception of deep-frying. I know some of you would prefer to bake these in the oven, but I do not recommend this. The texture is not the same and the cinnamon sugar will not adhere properly.

If you’re looking for a crowd-pleasing holiday dessert, give these a try. I am very confident they will be well received and devoured quickly.




















Pumpkin Pie Wontons

Servings: 12-16

Ingredients:
  • 1-15 ounce can pumpkin pie filling (Not to be mistaken with canned pumpkin. Pumpkin pie filling will be clearly labeled.)
  • Optional spices: cinnamon, cloves, ground ginger, nutmeg, pumpkin pie spice
  • 2 eggs
  • 32 wonton wrappers
  • 1 tablespoon water
  • Canola oil, for frying
  • 1/2 cup sugar
  • 2 teaspoons cinnamon

Instructions:

  1. Add the pumpkin pie filling to a medium mixing bowl. Using a small spoon taste the filling. If you feel the filling could use more spice, add up to two teaspoons (total) of cinnamon, cloves, ground ginger, nutmeg, and/or pumpkin pie spice. Make sure to only add a little spice at a time until you are satisfied with the flavor of the filling. Avoid the temptation of adding any additional sugar because the wontons will be coated with cinnamon sugar, and the overall flavor of the dessert wontons will be sweeter than the filling itself.
  2. Mix in 1 egg until well combined.
  3. Add one cup of the mixture to a sealable sandwich bag. Seal the bag and make a 1-inch cut from one of the bottom corners. This will serve as a piping bag.
  4. Place 16 wonton wrappers on a clean dry work surface like a large baking sheet, countertop, or table.
  5. Pipe a tablespoon dollop of pie filling in the center of each wonton.
  6. In a small bowl, beat the remaining egg and water to make an egg wash.
  7. Using a clean finger, brush the outer edges of the wrapper with the egg wash.
  8. Fold the wrapper diagonally in half over the filling to form a triangle.
  9. Gently press the outer edges of the wrapper to seal each wonton.
  10. Repeat this process with the remaining wrappers and filling.
  11. Add about 2 inches of canola oil to a heavy medium pan or pot. Heat the oil on medium heat.
  12. To determine if the oil is hot enough, carefully flick a drip of water into the pot. If the oil sizzles, it is ready.
  13. Working in small batches, carefully add 4-6 wontons to the hot oil. You want to make sure the pot is not too crowded. Cook the wontons until they are golden brown; about 30 seconds on each side. Using metal tongs or slotted spoons remove the wontons from the oil to a plate lined with paper towers.
  14. Repeat this process with the remaining wontons.
  15. In a quart or gallon sized food storage bag, add the sugar and cinnamon. Seal the bag and shake the cinnamon sugar up.
  16. Beginning with the first batch of fried wontons, add 3-4 wontons to the cinnamon sugar bag. Seal the bag and gently shake the bag to coat each wonton with cinnamon sugar. Remove the wontons to a serving plate.
  17. Repeat this process with the remaining wontons.
  18. Allow the wontons to cool for 5 minutes before serving. Dessert wontons can also be served at room temperature.
  19. Serving size suggestion is 2-3 pieces per person.
  20. Single pumpkin pie wontons can be added to a scoop of vanilla ice cream to make it a la mode!


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