I don’t know about you, but I’ve seen enough pumpkin recipes this season to last me a lifetime..soups, cakes, cookies, candies, pastas, drinks…but fried pumpkin pie? ..nope, not until now!
I’ve never been the biggest fan of Pumpkin Pie, I mean..it’s ok, but I usually reach for the fruity desserts first. So what do I do to food when I’m not the biggest fan of it? Yep..I fry it! Turns out that these crispy little Pumpkin Pies are so easy, adorable and scrumptious!!
Perfect as a “cookie” or as a unique addition to your holiday dessert table! Hope you love them as much as we all did!
What you’ll need for 30-35 Wontons ( or you can double this by using the full cans, & 2 eggs to yield 60-ish Wontons!)
1/2 of a 15oz. can of Pumpkin
1/2 of a 12oz. can of Evaporated Milk
1/2 cup of Graham Cracker Crumbs
1 large egg
1 tsp. ground Ginger
1 tsp. ground Cinnamon
1 tsp. ground Cloves
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Wonton wrappers (as many as you want to make)
Oil for frying
Directions:
In a large bowl mix together all of the above ingredients.
Add a tsp. of the filling to the center of a Wonton Wrapper, moisten the edges with water and seal them shut tightly!
Fry them up..and drain on some paper towel! Sprinkle them with some powdered sugar and Graham cracker crumbs before serving! I whipped up some Cream Cheese Dip for dipping..(cream cheese, powdered sugar, splash of vanilla)
<—-And they make tasty place cards..lol! 🙂
~Enjoy!!