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Pumpkin Pie Wontons


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  • 1/3 cup plus 2 tablespoons canned pumpkin puree
  • 2 Tbsp. light brown sugar
  • 1 tsp pumpkin pie spice
  • 2 Tbsp. Neufchatel cream cheese, room temperature
  • 20 wonton wrappers
  • egg wash (1 beaten egg + 1 Tbsp. water)
  • vegetable oil, for frying
  • powdered sugar, for dusting
  • 1/2 cup powdered sugar
  • 1/4 cup Neufchatel cream cheese, room temperature
  • 1/4 cup pure maple syrup
  • 1/2 tsp. ground cinnamon


Adapted from


Step 1

In a small bowl, whisk together pumpkin, brown sugar, pumpkin pie spice and cream cheese until well combined.

Lay wonton wrappers on a clean surface. Brush egg wash along edges of each wrapper and place 1 teaspoon filling in the center. Fold up each wrapper into a triangle shape and pinch edges well to seal.

In a large, deep saucepan over medium heat, bring about 1 1/2 inches oil to 320 degrees F (use a deep-fry or candy thermometer to measure temperature). Drop 3-4 wontons at a time into oil and cook 2-3 minutes each side until golden brown.

Remove wontons with slotted spoon and place on a paper towel-lined plate to drain and cool slightly. Repeat with remaining wontons.

Dust wontons with powdered sugar.

In a small bowl, whisk together powdered sugar, cream cheese, maple syrup and ground cinnamon. Serve dip alongside warm wontons.


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