These crispy chocolate pumpkin wontons are filled with creamy pumpkin pie, sweet chocolate, topped with a maple sour cream glaze, and dusted with powdered sugar! The perfect sweet treat for your holiday party.
Even though this was not the next recipe on my docket, I figured that since we are already in November, it was about time to post a holiday tapas recipe. Nothing like starting early right? Let’s kick off holiday party season with some crispy chocolate pumpkin wontons!
I have never been a big fan of pumpkin unless we are talking about carving and eating toasted pumpkin seeds by the truckload. I love the result of all the scraping, cutting, and scooping that comes with carving pumpkins. The inevitable “food fight” that ensues between my two boys trying to sling orange slime strings at each other, and me trying to rescue the precious seeds before they are lost in the battle, has become a tradition.
Luckily for us, in the South, it is still warm enough to hose them off outside before they run through the house in a race to get to the tub first. I did manage to save a few seeds to toast this year, but sadly, they were quickly gobbled up the next day before I could savor them. Boo Hoo for me!
Pumpkin Spice Latte (PSL) too early?
We all know that with fall, comes pumpkin flavored everything: pumpkin spice lattes, cookies, and brownie bars. These treats bombard my senses at every turn, along with those blasted cinnamon brooms at the stores. Those who have met me know that cinnamon and I are not the best of friends. Even though they are a huge hit in my Cinnamon Stars, I still keep the cinnamon amount low.
This much-beloved spice is like the annoying friend we all had in school that you can take in small doses, but after about 5 minutes you remember that you have somewhere else to be! I think I am in the 0.0001% of the Earth’s population that feels they can only take cinnamon in small doses. Lucky me! But I digress…
Back to the pumpkin! I like to partake of pumpkin but without the massive quantities of spices that try to compete with its natural flavor, so I chose chocolate to accompany it this time. Here is my, hopefully not too late, holiday contribution: a chocolate pumpkin wonton that is sure to wow at the next holiday get together! I also use wonton wrappers to make homemade Gyoza. These are a hit at parties too!
Where will you take these sweet chocolate pumpkin wontons? Tag me on Social Media with #TakeTwoTapas and #chocolatepumpkinwontons
These crispy wontons are little pillows that are filled with pumpkin pie and chocolate, fried until crispy, and topped off with a buttery toasted pecan and a maple sour cream glaze. Dust them with powdered sugar for an added touch!
1 recipe Buttery Toasted Pecans
1 recipe of Maple Sour Cream Glaze (recipe below)
1 package of wonton wrappers
1 29-oz can of Libby’s Pumpkin Pie Mix
2/3 cup evaporated milk
2 eggs (beaten)
1/2 cup mini chocolate chips
2 cups oil for frying
Make the pie
Preheat oven to 450F.
Combine the pumpkin pie mix, eggs, chocolate chips and milk together and pour into a baking dish.
Bake at 450 for 15 minutes, uncovered.
Reduce temperature to 375F and bake for another 50-60 minutes or until pie filling is set. Remove from oven and cool.
This step can be done up to 3 days ahead of time and stored in the refrigerator!
Make the Chocolate Pumpkin Wontons
When ready to make wontons, remove pie filling and let come to room temperature.
Heat frying oil in a heavy-bottomed saucepan to 375F.
While oil is heating start assembling your wontons.
Lay out your wrappers on a flat surface and place 1 teaspoon of pie filling in the center.
Rub a thin line of water around all four edges.
Bring one corner to opposite corner and press closed.
Work along the edges removing all the air.
Working in batches of 5, I wrap the wontons and then fry for about 3 minutes or until golden brown.
When done with frying, place on a paper towel-lined plate and let cool slightly.
Working in small batches also helps to keep your frying oil temperature steady.
If I use the square ones, I tuck my toasted pecan in the pocket.
If I use the round ones I just place the pecan on top before I drizzle with the maple sour cream glaze.
A light dusting of powdered sugar completes the presentation.
If you are not serving right away, you can store in an air-tight container in the fridge and reheat in oven when ready to serve.
Maple Sour Cream Glaze
2 tablespoons powdered sugar
2 tablespoons maple syrup
2 tablespoons sour cream
Stir to combine and drizzle over wontons.
*If you enjoy this recipe, please comment and rate it with some stars! Thank you!
Keywords: Pumpkin, chocolate, desserts, Fall desserts
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.