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Pumpkin Wontons with Butterscotch Sauce Recipe

Pumpkin Wontons with Butterscotch Sauce Recipe photo by Taste of Home

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As a change from the usual pumpkin pie or cake, we created these deliciously different wontons. The butterscotch sauce would also taste great over ice cream. —Taste of Home Test Kitchen

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Pumpkin Wontons with Butterscotch Sauce Recipe

Prep: 40 min. Cook: 5 min./batch

Yield: 12 Servings

40 5 45

Ingredients

1 cup canned pumpkin
2 ounces cream cheese, softened
2 tablespoons brown sugar
2 teaspoons grated fresh gingerroot
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/8 teaspoon ground cloves
48 wonton wrappers
Oil for frying
SAUCE:
1 cup packed brown sugar
2/3 cup light corn syrup
1/4 cup butter, cubed
2/3 cup evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon baking soda

Directions

For filling, in a large bowl, beat the first seven ingredients until blended. Place a tablespoon of filling in the center of each wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; top with another wonton wrapper. Pinch edges with a fork to seal. Repeat with remaining wrappers and filling.
In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels.
For sauce, in a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil, stirring constantly; boil for 1 minute, without stirring. Remove from the heat. Let stand for 5 minutes. Stir in remaining ingredients. Serve with wontons. Yield: 12 servings (2 cups sauce).

Nutritional Facts 2 wontons with about 2-1/2 tablespoons sauce equals 347 calories, 13 g fat (5 g saturated fat), 22 mg cholesterol, 263 mg sodium, 55 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Pumpkin Wontons with Butterscotch Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p137

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Reviews for Pumpkin Wontons with Butterscotch Sauce

Pumpkin Wontons with Butterscotch Sauce

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(11-19) of 19 reviews

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Reviewed on Nov. 19, 2011 by marthalynnchr

Lori's kitchen, Don't be such a b****! If you don't like what is being said, then go to another website...NO ONE needs your attitude!!!!

Reviewed on Nov. 19, 2011 by Have Your Cake & Lose Weight too

I really liked this recipe. I am a diabetic and like low carb desserts. I like small portion desserts so I made half a batch with these changes. I used fat free cream cheese, 1/2 tbsp. brown sugar and 1/2 tbsp. Spenda. I didn't make the sauce, but used a little drizzle of sugar free maple syrup. I don't know the calorie count because of the oil for frying. I will make these again. Thanks for a great recipe!

Reviewed on Nov. 19, 2011 by mushygrams

So yummy!! I watched The Chew, and the famous Cake Guy made these, I saw this recipe and made these...they are the best.

Reviewed on Nov. 19, 2011 by 282778

Lori's Kitchen: - are you kidding me?? Have you EVER baked before in your life???? I am so tired of people using the "rate and review" tab as a BLOG! You guys caused this recipe to have a "60% would make again" and a very low 3 star rating and NOT ONE OF YOU HAS EVEN TRIED THE RECIPE!!!! I'll type slowly now so you can understand: the "rate and review" button is for people who have tried the recipe to share their opinion of how they liked or disliked the recipe.

Reviewed on Nov. 19, 2011 by mknuth

Lori, when you combine brown sugar, corn syrup, butter, evaporated milk, vanilla, and baking soda, and cook it ~ that makes butterscotch.

Reviewed on Nov. 18, 2011 by shelbsyd

You can bake them and not fry them. Wontons are good baked! try 350 oven for 5 to 10 minutes.

Reviewed on Nov. 18, 2011 by Donalee2

i haven't made this yet but i am wondering if there is a way to bake them instead of frying. this sure sounds good. donalee2

Reviewed on Nov. 18, 2011 by Lori's Kitchen

Would anyone care to tell me where the BUTTERSCOTCH comes into play??? There is not one word in this recipe about butterscotch except for the title of the recipe. Take a close look at the recipe... Just sayin'

Reviewed on Nov. 18, 2011 by ScottsNonna

interesting!!! sounds like a sweet different dessert

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