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!)
1 beaten egg
1 Tbsp water
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
Serving: 2 baked wontons
12 servings servings