With Halloween behind us, I can finally focus on the biggest food holiday of the year: Thanksgiving. In my opinion it’s the one food-centric American holiday where cooks and non-cooks alike bring their best dishes to the family table to share with loved ones. From sliced roasted turkey with cranberry sauce to sweet potato pie, traditional Thanksgiving food is a day not to count calories but to indulge in a feast fit for royalty.

Today, I am sharing these fantastic finger-food sized pumpkin pie wontons which are deep-fried to golden perfection and coated in cinnamon-sugar. Made with canned pumpkin pie filling, these small dessert bites can be assembled quickly. Kids of at preschool age or older can easily help with every step with the exception of deep-frying. I know some of you would prefer to bake these in the oven, but I do not recommend this. The texture is not the same and the cinnamon sugar will not adhere properly.

If you’re looking for a crowd-pleasing holiday dessert, give these a try. I am very confident they will be well received and devoured quickly.

Recipe: Pumpkin Pie Wontons

  • Prep Time: 10 min(s) min(s)
  • Cook Time: 15 min(s) min(s)
  • Total Time: 25 min(s) min(s)
  • Servings: 12-16

A great finger food pumpkin pie dessert!

Ingredients

  • 1-15 ounce can pumpkin pie filling (Not to be mistaken with canned pumpkin. Pumpkin pie filling will be clearly labeled.)
  • Optional spices: cinnamon, cloves, ground ginger, nutmeg, pumpkin pie spice
  • 2 eggs
  • 32 wonton wrappers
  • 1 tablespoon water
  • Canola oil, for frying
  • 1/2 cup sugar
  • 2 teaspoons cinnamon

Instructions

  1. Add the pumpkin pie filling to a medium mixing bowl. Using a small spoon taste the filling. If you feel the filling could use more spice, add up to two teaspoons (total) of cinnamon, cloves, ground ginger, nutmeg, and/or pumpkin pie spice. Make sure to only add a little spice at a time until you are satisfied with the flavor of the filling. Avoid the temptation of adding any additional sugar because the wontons will be coated with cinnamon sugar, and the overall flavor of the dessert wontons will be sweeter than the filling itself.
  2. Mix in 1 egg until well combined.
  3. Add one cup of the mixture to a sealable sandwich bag. Seal the bag and make a 1-inch cut from one of the bottom corners. This will serve as a piping bag.
  4. Place 16 wonton wrappers on a clean dry work surface like a large baking sheet, countertop, or table.
  5. Pipe a tablespoon dollop of pie filling in the center of each wonton.
  6. In a small bowl, beat the remaining egg and water to make an egg wash.
  7. Using a clean finger, brush the outer edges of the wrapper with the egg wash.
  8. Fold the wrapper diagonally in half over the filling to form a triangle.
  9. Gently press the outer edges of the wrapper to seal each wonton.
  10. Repeat this process with the remaining wrappers and filling.
  11. Add about 2 inches of canola oil to a heavy medium pan or pot. Heat the oil on medium heat.
  12. To determine if the oil is hot enough, carefully flick a drip of water into the pot. If the oil sizzles, it is ready.
  13. Working in small batches, carefully add 4-6 wontons to the hot oil. You want to make sure the pot is not too crowded. Cook the wontons until they are golden brown; about 30 seconds on each side. Using metal tongs or slotted spoons remove the wontons from the oil to a plate lined with paper towers.
  14. Repeat this process with the remaining wontons.
  15. In a quart or gallon sized food storage bag, add the sugar and cinnamon. Seal the bag and shake the cinnamon sugar up.
  16. Beginning with the first batch of fried wontons, add 3-4 wontons to the cinnamon sugar bag. Seal the bag and gently shake the bag to coat each wonton with cinnamon sugar. Remove the wontons to a serving plate.
  17. Repeat this process with the remaining wontons.
  18. Allow the wontons to cool for 5 minutes before serving. Dessert wontons can also be served at room temperature.
  19. Serving size suggestion is 2-3 pieces per person.
  20. Single pumpkin pie wontons can be added to a scoop of vanilla ice cream to make it a la mode!

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  • TychaBrahe

    Just a quick correction: the wonton skins aren’t listed in the ingredients at the top of the recipe.

    • Alice Currah

      Thanks for letting us know. The recipe has beeen updated!

  • Denise Bozeman

    This would be so wonderful served with maple flavored whipped cream! Yummo!

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  • Angela Taraskiewicz

    Are the eggs critical to the filling? Looking for a way to make this vegan/allergy friendly.

    • Alice Currah

      Hi Angela, you could leave the egg out, but keep in mind the filling won’t be as set. But I’m sure it will still taste wonderful!

  • Kirsten

    I think this would be wonderful with apples, probably cooked prior to putting them into the wonton wrappers.

  • Merpig

    Looks cool, something my grandson would like! Except I’ll need to figure out how to adapt pumpkin puree because I think the canned pie filling is nasty stuff. But worth a try. :-)

  • danagasta

    i didn’t think deep frying was so good with kids so i used refrigerated pie dough instead. Used pie cooking temperature 425. Cut into squres teaspoon of pie fiiling.After 10-12 minutes while still warm sprinkle with cinnamon and then sugar. Tasted wonderful.

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  • Chief Mojo

    Wait… Did Alice really say “some people can’t commit to a whole slice of pumpkin pie”? I don’t know where she’s been hanging out for the holidays, but she should swing by my family’s house for Thanksgiving sometime. She might lose a finger or two around the pumpkin pie if she’s not careful. Also, can Mimi do her own show from now on? She’s a lot more laid back and entertaining than Alice. (Um, not that Alice isn’t without a certain amount of charm… She’s just no Mimi). Thanks for the recipe!

    • Alice Currah

      Dear Chief Mojo,
      Thanks for making me laugh today. You are absolutely right when you say Mimi is way more laid back and entertaining to watch than myself. She is a natural on camera and is a very special girl. Someday I will probably be working for her.

      As to your comment about pumpkin pie. Let’s be honest, It depends on the quality of the pie. :)

      Thanks again for commenting. I’ll let Mimi know she has a fan, which I’m sure will make her day.

      Alice

    • Alice

      Dear Chief Mojo,

      Thanks for making me laugh today. You are absolutely right when you say
      Mimi is way more laid back and entertaining to watch than myself. She
      is a natural on camera and is a very special girl. Someday I will
      probably be working for her.

      As to your comment about pumpkin pie. Let’s be honest, It depends on the quality of the pie.

      Thanks again for commenting. I’ll let Mimi know she has a fan, which I’m sure will make her day.

      Alice