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Pretty Pumpkin Wontons

This is a sensational, easy recipe that is perfect for an appetizer, snack or dessert. Everyone loves how the flavors meld beautifully. I made it up after wanting to put my own twist on some squash ravioli I had at a restaurant. —Joni Hilton, Rocklin, California
  • Total Time
    Prep: 40 min. Cook: 15 min.
  • Makes
    40 wontons (1-1/2 cups dip)

Ingredients

  • 1 can (15 ounces) pumpkin
  • 1 cup ricotta cheese
  • 1 teaspoon salt
  • 40 wonton wrappers
  • Oil for deep-fat frying
  • DIP:
  • 1 cup confectioners' sugar
  • 1/2 cup sour cream
  • 1/2 cup apricot preserves
  • 1 teaspoon ground cinnamon

Directions

  • In a small bowl, combine the pumpkin, cheese and salt. Place 1 tablespoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; bring corners to center over filling and press edges together to seal. Repeat.
  • In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry wontons in batches for 30-60 seconds on each side or until golden brown. Drain on paper towels.
  • Meanwhile, in a small bowl, combine dip ingredients. Serve with wontons.
Nutrition Facts
1 wonton with about 2 teaspoons dip: 81 calories, 4g fat (1g saturated fat), 5mg cholesterol, 111mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 2g protein.

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