Pumpkin Pie Wontons Recipe - Cooking Index
Pumpkin Pie Wontons Recipe - Cooking Index
"I like to experiment with cooking," says Kayla Capper. "I came up with the idea for these dessert wontons as a way to serve pumpkin pie individually." Look for packaged wonton wrappers in the refrigerated produce section of most large supermarkets.
Courses: Starters and appetizers, Vegetarian| 1 cup | 237ml | Canned pumpkin |
| 2 tablespoons | 30ml | Maple syrup |
| 3 tablespoons | 45ml | Light brown sugar |
| 1 teaspoon | 5ml | Pumpkin pie spice |
| 16 | Packaged wonton wrappers | |
| Granulated sugar - for dusting | ||
| Ground cinnamon - for dusting |
Preheat oven to 400 degrees. In medium bowl, mix pumpkin, maple syrup, brown sugar and pumpkin pie spice.
Place one wonton wrapper flat on work surface. Spoon 1 tablespoon filling into center. Moisten edges of wonton with water and fold in half to form triangle. Press edges to seal. Repeat with remaining filling and wontons.
Arrange filled wontons on ungreased baking sheet. Lightly coat wontons with nonstick cooking spray and sprinkle each with sugar and cinnamon.
Bake until golden, about 16 minutes. Turn and bake 2 more minutes. Set baking sheet on wire rack to cool.
This recipe yields 16 wontons.
Per Serving: 75 Cal; 3g Prot; 0g Total Fat (0 Sat. Fat); 16g Carb.; 3mg Chol; 138mg Sod.; 1g Fiber.
Source:
Vegetarian Times, November 2001
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