Pumpkin Pillows

By kmad

Ingredients

• 12 KRAFT Caramels
• 1 tsp. water
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 tsp. ground cinnamon, divided
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup canned pumpkin
• 1 Tbsp. brown sugar
• 1 tsp. flour
• 1/4 tsp. orange zest
• 20 won ton wrappers
• 1 egg white, lightly beaten
• 2 cups oil
• 1 Tbsp. powdered sugar

Preparation

Step 1

MICROWAVE caramels and water in medium microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted. Cool 2 min. Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use.

WHISK cream cheese, pumpkin, brown sugar, flour, zest and remaining cinnamon until well blended. Spoon about 2 tsp. onto center of each won ton wrapper. Moisten edges with egg white; fold diagonally in half. Pinch edges together tightly to seal.

HEAT oil in large saucepan on medium-high heat to 350ºF. Add won tons, in batches; cook 2 to 3 min. or until evenly browned. Drain. Cool slightly or to room temperature. Sprinkle with powdered sugar. Serve with caramel sauce.