Pumpkin Pie Wontons

Well, I saw everybody else doing this blog thing, and it looked like so much fun! I cook a lot of food that is, in fact, damn delicious, and I'm excited to share it!

My good friend over at On the Hob sent me a recipe for pumpkin pie wontons a while back, so I decided to give them a try (especially since I had leftover pumpkin from Thanksgiving!). I modified her recipe a little bit, given what I had in the cabinet. These are very crispy and not too sweet at all -- you could use them as a little finger food appetizer (for a more desserty-item, I'd add another tablespoon or two of brown sugar). They look like pot stickers but are baked instead of fried, shaving off a lot of calories. Aside from a little melted butter, these are virtually fat free!


Pumpkin Pie Wontons

1 cup pumpkin, canned or mashed fresh
1 tbsp corn syrup
2 tbsp brown sugar
1 tsp pumpkin pie spice
1 tsp vanilla extract
16 wonton wrappers (approx.)
granulated sugar & cinnamon for dusting
1-2 tbsp melted butter

• Preheat oven to 400 deg. F. Mix first five ingredients together.
• Spoon 1 tsp - 1 tbsp mixture into wonton wrapper, depending on the size and shape of the wrapper you're using. Moisen the wrapper's edge with a little water, fold over, and seal to create a triangle or half moon shape. Repeat with remaining mixture and wrappers.
• Place wontons on an ungreased or parchment paper-lined cookie sheet. Brush them with melted butter and sprinkle over sugar and cinnamon.
• Bake for 16 minutes, then flip the wontons and bake for another 2 minutes. Remove to a wire rack to cool.