Food & Drink

Recipe of the Day: Wontons for dessert

Pumpkin Pie Wontons
Pumpkin Pie Wontons



1/3 cup plus 2 tablespoons canned pumpkin puree

2 tablespoons light brown sugar

1 teaspoon pumpkin pie spice

2 tablespoons Neufchatel cream cheese, room temperature

20 wonton wrappers

Egg wash (1 beaten egg plus 1 tablespoon water)

Vegetable oil, for frying

Powdered sugar, for dusting


1/2 cup powdered sugar

1/4 cup Neufchatel cream cheese, room temperature

1/4 cup pure maple syrup

1/2 teaspoon ground cinnamon

In a small bowl, whisk together pumpkin, brown sugar, pumpkin pie spice and cream cheese until well combined.

Lay wonton wrappers on a clean surface. Brush egg wash along edges of each wrapper and place 1 teaspoon filling in the center. Fold up each wrapper into a triangle shape and pinch edges well to seal.

In a large, deep saucepan over medium heat, bring about 1 1/2 inches oil to 320 degrees (use a deep-fry or candy thermometer to measure temperature). Drop 3-4 wontons at a time into oil and cook 2-3 minutes each side until golden brown.

Remove wontons with slotted spoon and place on a paper towel-lined plate to drain and cool slightly. Repeat with remaining wontons.

Dust wontons with powdered sugar.

In a small bowl, whisk together powdered sugar, cream cheese, maple syrup and ground cinnamon. Serve dip alongside warm wontons.