Pumpkin Pie Wontons


30 Minutes or less

“I like to experiment with cooking,” says contest winner Kayla Capper. “I came up with the idea for these dessert wontons as a way to serve pumpkin pie individually.” Look for packaged wonton wrappers in the refrigerated produce section of most large supermarkets.

  • servingServings


  • 1 cup canned pumpkin
  • 2 Tbs. maple syrup
  • 3 Tbs. light brown sugar
  • 1 tsp. pumpkin pie spice
  • 16 packaged wonton wrappers
  • Granulated sugar for dusting
  • Ground cinnamon for dusting


  1. Preheat oven to 400°F. In medium bowl, mix pumpkin, maple syrup, brown sugar and pumpkin pie spice.
  2. Place one wonton wrapper flat on work surface. Spoon 1 tablespoon filling into center. Moisten edges of wonton with water and fold in half to form triangle. Press edges to seal. Repeat with remaining filling and wontons.
  3. Arrange filled wontons on ungreased baking sheet. Lightly coat wontons with nonstick cooking spray and sprinkle each with sugar and cinnamon.
  4. Bake until golden, about 16 minutes. Turn and bake 2 more minutes. Set baking sheet on wire rack to cool.

Nutrition Information

  • Serving Size: Serves 16
  • Calories: 75
  • Carbohydrate Content: 16 g
  • Cholesterol Content: 3 mg
  • Fiber Content: 1 g
  • Protein Content: 3 g
  • Sodium Content: 138 mg