I love pumpkin pie, but who is patient enough to wait through the entire baking process? Not me. If I want pumpkin pie, I want it now. So today, I headed into the kitchen and wondered what could possibly be done about my craving in less than ten minutes flat. Armed with a pack of wonton wrappers and a few basic ingredients, I pulled together a batch of these Pumpkin Pie Wontons and all my dreams came true. This recipe is simple and ridiculously delicious. It would make a fun party snack, Halloween dessert, or unique Thanksgiving treat. I dusted mine with powdered sugar, but they would be just as brilliant dusted with cinnamon-kissed powdered sugar and served over vanilla ice cream with a hefty drizzle of caramel.
Pumpkin Pie Wontons
- 2 cups pumpkin puree
- 1/3 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 egg
- 24 wonton wrappers
- 2 cups coconut oil, heated to medium heat for frying
In a small bowl, combine the pumpkin puree, sugar, pumpkin pie spice, and egg. Beat together well.
Lay wonton wrappers on a flat, dry surface. Spoon a small amount of pumpkin pie filling into the center of each wonton wrapper. Moisten the edges of each wonton with a bit of water. Fold the wonton wrappers in half, pressing the edges to seal. Gently transfer the wontons to a pot of coconut oil, heated to medium heat. Fry both sides of the wontons, until they are golden brown and crispy. Remove the wontons from the hot oil. Garnish with a light dusting of powdered sugar.