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Pumpknwont - Recipes
1.00 LBS
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Pumpkin Wontons
TOTAL TIME: Prep: 40 min. Cook: 15 min.
MAKES: 40 servings


  •   1 can (15 ounces) solid-pack 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

Nutritional Facts

1 wonton with 2 teaspoons dip equals 81 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 111 mg sodium, 11 g carbohydrate, 1 g fiber, 2 g protein.


  1. 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.
  2. In an electric skillet or 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.
  3. Meanwhile, in a small bowl, combine dip ingredients. Serve with wontons. Yield: 40 wontons (1-1/2 cups dip).
Originally published as Pretty Pumpkin Wontons in Taste of Home October/November 2010, p100