Pumpkin Butter Dessert Wontons

Even though the weather may let us go pumpkin picking in our shorts, we are squarely in autumn, and menus everywhere are celebrating the season with pumpkin spice items ranging from chai to doughnuts. At home, the menu has become pretty pumpkin-filled as well. This weekend I used homemade pumpkin butter to make dessert wontons that turned out so deliciously I just had to share them with you

Quite a few of my loved ones look forward to pumpkin dishes but pass on ones with a heavy dose of pie spices, so I tend to use just enough to bring out the natural flavor of the star ingredient. Adding some apple cider into the mix livens things up and keeps them bright, which seems fitting whether you’re wearing sandals (as I am) or enjoying the first crackling logs of early October. We have a long season ahead of us, and plenty of time to make those pumpkin pies closer to Thanksgiving. For now, I’m filling up on these wontons.

Ingredients

1, 15-ounce can of pumpkin puree (not pumpkin pie filling)
⅓ cup apple cider
⅓ cup plus 1 tablespoon light brown sugar
2 tablespoons honey
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¼ teaspoon salt
Package of square wonton wraps (approximately 3-inch)
1 egg
Canola oil for frying

If you’ve made wontons with Nutella or other fillings before, you are familiar with the process of folding and shaping the wrappers. If not, this recipe has you covered with a series of steps on how to make the pretty little packages seen here.

How to Make the Pumpkin Butter

Begin by making the pumpkin butter. Combine the pumpkin puree, apple cider, brown sugar, cinnamon, nutmeg, and salt in a medium saucepan. Bring to a boil them simmer over medium-low heat for about 25 minutes. The mixture will deepen in color and thicken as it cooks. Stir frequently to prevent scorching. Set aside to cool.

Once the pumpkin butter has cooled, you’re ready to make the wontons. First, you’ll fill and shape the wraps. Then you’ll fry them.

Lightly beat the egg in a small prep bowl. Line up a few wraps and place about 1 ½ teaspoons of filling in the center of each. Brush egg on the edges of the wrap and follow the folding steps below. Repeat with the rest of the wraps and filling. (Keep wraps covered so that they don’t dry out while you work on others.)

How to Fold the Wontons

• Make a diagonal fold to form a triangle. Press the egg-washed edges together to seal it.
• Bend the longest side of the triangle slightly around your finger to pucker it.
• Cross the two outermost edges and use egg wash to seal.

There are many ways to fold wontons, and if you’re having difficulty, you can simply leave them at the triangle stage.

Once you have folded the wontons, fry them in about 1 ½ inches of oil in a 4-quart pot. Work in batches so the pot does not become crowded. Use a slotted spoon or spider skimmer to add the wontons to the hot oil. Remove them with it when they are golden brown and transfer to a paper-towel lined plate.

Sprinkle with powdered sugar if desired.