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.

CHOCOLATE PUMPKIN WONTONS

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!

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CHOCOLATE PUMPKIN WONTON INGREDIENTS

• wonton wrappers
• pumpkin pie mix
• evaporated milk
• eggs
• chocolate chips
• pecans
• oil for frying

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HOW TO MAKE CHOCOLATE PUMPKIN WONTONS

ONE: Make the pie: Combine the pumpkin pie mix, eggs, chocolate chips and milk together and pour into a baking dish. Bake at 450 for 15 minutes, uncovered.

TWO: 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!

THREE: Assemble the 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.

FOUR: 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.

FIVE: 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. A light dusting of powdered sugar completes the presentation.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

TAPAS TIPS & TRICKS

• 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.
• 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.

MORE TAPAS TO ENJOY!

• German Chocolate Wontons
• Fluffy Pumpkin Dip
• Pumpkin Goat Cheese Skillet Dip
• Fall Desserts and Sweets
• Homemade Pumpkin Pie Spice

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