Baked Pumpkin Pie Wontons

Baked Pumpkin Pie Wontons

These adorable baked pumpkin pie wontons taste like crispy, bite-sized pie pockets! Sweet pumpkin and salty cream cheese make for a festive, heavenly filling, all wrapped up in a savory wonton wrapper. A lighter Christmas appetizer or dessert, that’s low in sugar, rich in flavor, and sure to please!


Baked Pumpkin Pie Wontons:
  • 2-3 Tbsp coconut sugar (to taste)
  • 2 Tbsp cream cheese, softened
  • 1 tsp pumpkin pie spice
  • 1 cup pumpkin puree
  • 1/8 tsp salt, to taste
  • 1/2 tsp vanilla extract
  • 24 wonton wrappers (may want extra, just in case!)
  • Egg Wash:
  • 1 beaten egg
  • 1 Tbsp water
  • Topping:
  • powdered sugar
  • Procedure

  • Preheat oven to 400°F (200°C).
  • In a bowl, combine pumpkin purée, cream cheese, coconut sugar, pumpkin pie spice, vanilla, and salt and mix well.
  • In a separate bowl, make egg wash.
  • Lay wonton wrapper on a flat surface, next to a small bowl of water for your fingers. Spoon 1 tsp filling onto wrapper and use water to wet the edges. Fold wet edges together to form a triangle shape and press to seal.
  • Repeat until filling is gone. (Be sure to keep sealed wontons under plastic until you’re done filling so they don’t dry out!)
  • Transfer assembled wontons to a lined baking sheet and brush with egg wash. Bake 10-12 minutes, until crisp and browning at the edges.
  • Sprinkle with powdered sugar, serve, and enjoy!
  • Yields ~24 baked wontons.
  • Per 2 pumpkin pie wontons: 1g fiber | 3g sugars
  • Nutritional Info

    Serving: 2 baked wontons
    12 servings servings
    Calories: 66

    • 12g Carbs

    • 1g Fat

    • 2g Protein

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