Creamy Pumpkin Wontons

November is here and so is the Improv Challenge for this month.  Our new leader is Kristin from Frugal Antics of a Harried Housewife.  We are all cooking with cream cheese and pumpkin, two ingredients that go well together.  I read an article about wontons and decided, I would try making them with the two ingredients.

We envision wontons, in a certain way and I doubt it is as a dessert.  On the contrary, wontons make a delicious dessert as this creamy pumpkin wonton proves.

Creamy Pumpkin Wontons


30 – 40 wontons

1 small can of pumpkin

3/4 cup of cream cheese

1 teaspoon of pumpkin pie spice

hot oil about 1 1/2 inches deep in saucepan (large)


Heat the oil and keep it hot.

Lay out the wontons.  Put water around the edges of one wonton, at a time.  Dab some cream cheese and some pumpkin on the wonton.

Fold into a triangle and seal by pushing around the entire edge with your finger.  Continue doing 3 or 4 of these.

Drop a few at a time into the hot oil.

Turn over after a minute or when it is light brown.

Cook another minute. Drain on paper towels.

You can sprinkle with powdered sugar.

Now, eat, just eat.

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