This is a perfect addition to any meal. A good for you dessert with pumpkin and not too much sweetness.
1 C. canned pumpkin
1/2 C. softened cream cheese
2 T. brown sugar
1 T. pumpkin pie spice
1 egg white for an egg white wash
wonton wrappers
water
powdered sugar
- Preheat oven to 350 F
- Mix first 4 ingredients until thoroughly combined.
- In each wonton wrapper add about 1 to 2 teaspoons of the pumpkin/cream cheese mixture in the center of each wrapper (not too much to have the filling spill out when the wrappers are folded over.
- On 2 sides of each filled wonton wrapper, brush the sides with water and fold over. Press the sides together until they stick.
- Spray a baking pan and place filled wonton wrappers on the pan.
- Brush the egg whites onto each filled and folded wonton.
- Bake for 10-15 minutes or until the edges start to brown.
- Remove from oven, dust with powdered sugar and enjoy.
- Caution will be hot, but they are best served fresh!
Inspiration courtesy of: http://www.pinkbasil.com/baked-pumpkin-wontons/
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