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.