Crispy Pumpkin Pie Wontons with Cinnamon Sugar
Indulge in the delightful combination of pumpkin pie flavors and crispy wonton wrappers with this innovative recipe for Crispy Pumpkin Pie Wontons. Perfect for autumn gatherings or a cozy dessert at home, these wontons are filled with a sweet pumpkin mixture, baked until golden, and finished with a dusting of cinnamon sugar that adds an irresistible crunch. Share them with friends and family, or savor them yourself as a unique twist on traditional pumpkin pie.
16
Servings
N/A
Calories
8
Ingredients
Ingredients
canned pumpkin
1 cup (pureed)
maple syrup
2 tablespoons (none)
brown sugar
3 tablespoons (packed)
pumpkin pie spice
1 teaspoon (none)
wonton wrappers
16 (none)
granulated sugar
for dusting (none)
ground cinnamon
for dusting (none)
cooking spray
as needed (none)
Instructions
1
Preheat the oven to 400°F (200°C).
2
In a medium bowl, combine the canned pumpkin, maple syrup, brown sugar, and pumpkin pie spice until well mixed.
3
On a clean work surface, lay a wonton wrapper flat and spoon approximately 1 tablespoon of the pumpkin filling in the center.
4
Moisten the edges of the wonton wrapper with water using your fingers or a brush.
5
Fold the wonton in half, forming a triangle, and press the edges together to seal tightly. Ensure there are no air pockets.
6
Repeat the filling and folding process with the remaining wonton wrappers and pumpkin filling.
7
Arrange the filled wontons on an ungreased baking sheet, leaving space between each one for even baking.
8
Lightly spray the tops of the wontons with cooking spray to encourage browning.
9
Sprinkle sugar and ground cinnamon over each wonton to add a sweet, spiced crunch.
10
Bake in the preheated oven for about 16 minutes or until the wontons are golden brown.
11
Carefully turn the wontons over and bake for an additional 2 minutes to ensure both sides are crisp.
12
Once baked, transfer the baking sheet to a wire rack and allow the wontons to cool slightly before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these Crispy Pumpkin Pie Wontons?
These wontons combine the classic flavors of pumpkin pie with a crispy, cinnamon-sugar exterior for a unique dessert experience.
How many servings does this recipe yield?
This recipe makes 16 wontons, which is approximately 16 servings.
What temperature should I preheat my oven to?
The oven should be preheated to 400°F (200°C) for optimal crispiness.
What type of pumpkin is used in the filling?
The recipe calls for 1 cup of canned pureed pumpkin.
What ingredients are used to sweeten the pumpkin mixture?
The filling is sweetened using a combination of maple syrup and packed brown sugar.
How much filling should I put in each wonton wrapper?
You should use approximately 1 tablespoon of the pumpkin filling in the center of each wrapper.
How do I seal the wonton wrappers effectively?
Moisten the edges of the wonton wrapper with water using your fingers or a brush, then fold and press the edges together tightly.
What shape are these wontons folded into?
The wontons are folded in half to form a triangle shape.
Do I need to grease the baking sheet?
No, the recipe suggests arranging the wontons on an ungreased baking sheet.
How do I get the wontons to brown properly in the oven?
Lightly spray the tops of the wontons with cooking spray before baking to encourage browning.
What is the topping for the wontons?
A mixture of granulated sugar and ground cinnamon is sprinkled over the wontons before they go into the oven.
How long is the total baking time?
The wontons bake for about 16 minutes on one side and an additional 2 minutes after being flipped, totaling 18 minutes.
Why do I need to flip the wontons during baking?
Flipping them for the last 2 minutes ensures that both sides of the wonton become crisp and golden brown.
Is it necessary to let the wontons cool before serving?
Yes, allowing them to cool slightly on a wire rack helps the filling set and prevents burning while eating.
What is the primary spice used in this recipe?
Pumpkin pie spice is the main flavoring for the filling, along with extra cinnamon for the topping.
Can these be served at a party?
Yes, they are excellent party food and are specifically tagged for autumn gatherings and Thanksgiving.
Are these wontons deep-fried?
No, this recipe is a healthier baked version of a crispy wonton treat.
Can I use a brush to apply the water for sealing?
Yes, you can use either your fingers or a small kitchen brush to moisten the edges.
What should I look for to know they are done?
The wontons are done when they appear golden brown and have a crisp texture.
How many ingredients are required for this recipe?
The recipe requires 8 total ingredients including the dusting and cooking spray.
Is fresh pumpkin puree better than canned?
While you can use fresh, canned pureed pumpkin is specified for consistency and convenience.
What if there are air pockets in my wontons?
It is important to ensure there are no air pockets by pressing the edges together tightly to prevent the filling from leaking or the wonton from bursting.
Is this considered an easy recipe?
Yes, it is tagged as an easy recipe, suitable for home cooks of various skill levels.
Can I substitute the maple syrup?
While maple syrup adds a specific autumn flavor, you could likely substitute with honey or agave, though the taste profile will change slightly.
Are these wontons sweet or savory?
These are sweet wontons, designed as a dessert or sweet snack.
What equipment do I need for cooling?
A wire rack is recommended to allow the wontons to cool evenly and stay crisp.
Is brown sugar mandatory for the filling?
Brown sugar provides a deep, molasses-like sweetness that complements the pumpkin, but you could substitute it if needed.
How do I arrange them on the baking sheet?
Leave space between each wonton to allow for even airflow and consistent baking.
What is the preparation for the brown sugar?
The brown sugar should be packed when measured for accuracy.
What category does this recipe belong to?
This recipe is categorized as a Dessert.