Name: Pumpkin Wontons with Butterscotch Sauce
Prep time: 40 min
Cook time: 40 min
Yield: 1
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 -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Wontons with Butterscotch Sauce

1. 1 cup canned pumpkin -

2. 2 ounces cream cheese, softened -

3. 2 tablespoons brown sugar -

4. 2 teaspoons grated fresh gingerroot -

5. 1/4 teaspoon ground cinnamon -

6. 1/4 teaspoon vanilla extract -

7. 1/8 teaspoon ground cloves -

8. 48 wonton wrappers -

9. Oil for frying -

10. Sauce: -

11. 1 cup packed brown sugar -

12. 2/3 cup light corn syrup -

13. 1/4 cup butter, cubed -

14. 2/3 cup evaporated milk -

15. 1 teaspoon vanilla extract -

16. 1/8 teaspoon baking soda -

How to cook deliciously - Pumpkin Wontons with Butterscotch Sauce

1. Stage

For filling, in a large bowl, beat the first 7 ingredients until blended. Place a tablespoonful 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. Stage

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. Stage

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.