Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Refrigerate until ready to use.
Meanwhile, place wonton wrappers on parchment-covered baking sheets; brush with margarine. Combine cinnamon and sugar substitute; sprinkle over wontons. Bake 6 to 8 min. or until golden brown. Remove to wire racks; cool completely.
Top each of 12 wontons with about 2 Tbsp. pumpkin mixture. Repeat layers twice. Drizzle with syrup just before serving; sprinkle with nuts.
Look for wonton wrappers in the refrigerated produce section of your grocery store.
How to Store
Refrigerate any leftovers.
Rich in vitamin A, the canned pumpkin adds the perfect touch of flavor to this stunning layered dessert.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0.5g
Total Carbohydrates 29g
Dietary Fibers 2g
* 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.