A few weeks ago, I found myself at the McDonald’s drive-thru. Fast food is a rarity for me (well, except for our regular Friday night Five Guys burgers and fries). But McDonald’s was running their annual Monopoly game and I got it in my head that I was going to win. I could practically smell the cash. I was feeling lucky.
I was wrong.
But on the occasion, when I stopped at my McDonald’s dreaming of Park Place and Boardwalk, I ordered one of those little apple pies. Heck, I was already throwing dietary caution to the wind. Why not add dessert too?
Imagine my surprise when I bit into a pumpkin pie, which had been packaged in an apple pie box. Ewww. I like pumpkin pie, but the taste and texture just didn’t compute with the bite of apple pie my mouth was anticipating. The second bite was better than the first, though it was nearly impossible to get past the bitter taste of disappointment over the boring St. Charles Place game piece I’d earned.
These little fried pumpkin wontons are sort of like those McDonald’s pumpkin pies, only smaller and much tastier. A guaranteed Park Place win! Perfectly crispy wonton ‘crusts’ hold a burst of smooth, spiced pumpkin in the center. If you’re interested in putting a different twist on the standard Thanksgiving pumpkin pie, these little goodies are the answer.
Make them for Thanksgiving or any time you need to satisfy your pumpkin craving. They’re best hot out of the pan, but if you’d rather get the frying out of the way earlier, I suspect they’d warm up nicely with a few minutes in a 300 degrees oven. (They were gone before I had a chance to test that theory.) These little packets of heaven will have everyone feeling thankful on Thanksgiving!
Fried Pumpkin Wontons
For the Wontons:
- 1 cup pumpkin puree
- 2 1/2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- Pinch of salt
- 40 wonton wrappers*
- Vegetable Oil (for frying)
For the Spiced Sugar:
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- Pinch of nutmeg
Combine the pumpkin, sugar, salt, cinnamon, nutmeg, and ginger until well blended. Place about a teaspoon of filling in the center of each wonton wrapper. Fold the wrapper around the filling, using a wet finger to seal the edges. (Check out my wonton folding tips in this Apple Cinnamon Rangoon recipe.)Place each folded wonton on a piece of wax paper as you work.
Once all wontons have been prepared, heat about 1/4″-1/2″ of vegetable (or other neutral tasting oil) in a skillet over medium/medium high heat. Test the heat by placing one wonton in the pan. It should immediately sizzle and cook very quickly (less than 30 seconds per side). Flip when the bottom is golden brown. Cook for a few seconds on the other side. If they are cooking too slowly, raise the heat. If they’re cooking faster than you can manage to flip them, turn down the heat. Use a spatula to remove the wontons from the oil and place them on a paper towel to drain. Immediately sprinkle with cinnamon sugar mixture. Serve warm.