Pumpkin Wontons with Butterscotch Sauce |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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As a change from the usual pumpkin pie or cake, we created these deliciously different wontons. The butterscotch sauce would also taste great over ice cream. Ingredients:
1 cup canned pumpkin |
2 ounces cream cheese, softened |
2 tablespoons brown sugar |
2 teaspoons grated fresh gingerroot |
1/4 teaspoon ground cinnamon |
1/4 teaspoon vanilla extract |
1/8 teaspoon ground cloves |
48 wonton wrappers |
oil for frying |
sauce: |
1 cup packed brown sugar |
2/3 cup light corn syrup |
1/4 cup butter, cubed |
2/3 cup evaporated milk |
1 teaspoon vanilla extract |
1/8 teaspoon baking soda |
Directions:
1. For filling, in a large bowl, beat the first seven ingredients until blended. Place a tablespoon of filling in the center of each wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; top with another wonton wrapper. Pinch edges with a fork to seal. Repeat with remaining wrappers and filling.
2. In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels.
3. For sauce, in a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil, stirring constantly; boil for 1 minute, without stirring. Remove from the heat. Let stand for 5 minutes. Stir in remaining ingredients. Serve with wontons. Yield: 12 servings (2 cups sauce).
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