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Pumpkin Wontons with Butterscotch Sauce

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
  • Total Time
    Prep: 40 min. Cook: 5 min./batch
  • Makes
    12 servings (2 cups sauce)

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 7 ingredients until blended. Place a tablespoonful 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.
Nutrition Facts
2 wontons with about 3 tablespoons sauce: 347 calories, 13g fat (5g saturated fat), 22mg cholesterol, 263mg sodium, 55g carbohydrate (27g sugars, 1g fiber), 5g protein.

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