Please all the pumpkin lovers when you make this Pumpkin Wontons recipe. Wonton wrappers are stuffed with a mixture of pumpkin, caramel, spices and sour cream in this simple yet elegant Pumpkin Wontons recipe.
What You Need
Original recipe yields 20 servings
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
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Let's Make It
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 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. Sprinkle with powdered sugar. Serve with caramel sauce.
Since won ton wrappers quickly dry out, keep them covered with a damp clean kitchen towel until you are ready to use them.
Cook won tons as directed. Freeze up to 2 months. When ready to reheat, place frozen won tons on baking sheet. (No need to thaw first.) Bake in 350°F oven 15 min. or until heated through.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.