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
Pumpkin Wontons with Butterscotch 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 filling by 1 tablespoonful 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. 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.
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