Pumpkin Pillows

SAMSUNGI went to Birmingham this weekend to visit the cousin and she had a Halloween party. I helped her prepare for it and you know how I LOVE to entertain. Luckily, I ran across this recipe a few days ago on Pinterest and I figured my cousin’s party was the perfect time to try it. Pumpkin Pillows.

I have some experience with the Asian wrappers as I have made homemade egg rolls and pork pot stickers in the past. I usually have to buy a large amount of wrappers, around 40 in a pack, but the good thing is I can pretty much put anything in them and create something new and tasty. Peanut butter and chocolate chips. Or marshmallow fluff. Banana mash?

The sauce is a delectable combo of sour cream and caramel. It can be made in advance and refrigerated until you’re ready to serve it.

  • 12 caramels
  • 1 teaspoon water
  • 1/2 cup sour cream
  • 1 teaspoon ground cinnamon, divided
  • 4 ounces cream cheese, softened
  • 1/2 cup canned pumpkin
  • 1 tablespoon brown sugar
  • 1 teaspoon flour
  • 1/4 teaspoon orange zest
  • 20 won ton wrappers
  • 2 cups oil
  • water for sealing won tons

Sauce: Microwave caramel and water for 30 seconds. Stir until completely melted. Let cool for 2 minutes then stir in sour cream and 1/2 teaspoon cinnamon. Cover and refrigerate until ready to use.

Filling: Whisk cream cheese, pumpkin, brown sugar, flour, zest and remaining cinnamon together. Spoon about 2 teaspoons of filling onto the center of each won ton. Moisten edges with water and fold over into a triangle formation and pinch edges to ensure a seal.

Heat oil in a large saucepan to 350 degrees (I usually put on a 7:10 heat on my range). Fry small batches of won tons (giving them room to breathe) for 2-3 minutes until golden brown. Serve with caramel sauce.


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