Pumpkin Pie Wontons

"This recipe won first place in the Vegetarian Times reader's Thanksgiving recipe contest."
photo by Probably This photo by Probably This
photo by Probably This
photo by Probably This photo by Probably This
photo by Probably This photo by Probably This
photo by Kristine at Food.com photo by Kristine at Food.com
photo by brokenburner photo by brokenburner
Ready In:
16 Wontons




  • Preheat oven to 400ºF.
  • In a medium bowl, mix pumpkin, maple syrup, brown sugar, and pumpkin pie spice.
  • Place one wonton wrapper flat on work surface.
  • Spoon 1 Tbsp.
  • filling into center.
  • Moisten edges of wonton with water and fold in half to form triangle.
  • Press edges to seal.
  • Repeat with remaining filling and wontons.
  • Arrange filled wontons on ungreased baking sheet.
  • Lightly coat wontons with nonstick cooking spray and sprinkle each with sugar and cinnamon.
  • Bake until golden, about 16 minutes.
  • Turn and bake 2 more minutes.
  • Set baking sheet on wire rack to cool.

Questions & Replies

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  1. Conan Lloyd
    I made these for a friends Christmas pasrt this week and they were a big hit. My kids liked being able to help fold the wontons as well. MAkes a cool and different family cooking project.
  2. ShortieNJ
    these were good. i forgot to sprinkle the top with cinnamon sugar, but, ate it with some cool whip free - so good, definitely a great way to use up those leftover wonton wrappers :-)
  3. Pink Kitchenaid Lov
    Very good. i followed the recipe exactly. Warm, crispy, and yummy. i did have problems with the pumpkin leaking out of the wrappers even after sealing them thoroughly. But, the taste was worth the mess!! Great right out of the oven. Thanks for posting the recipe.
  4. SweetSabrina
    This were an interesting twist to pumpkin pie and pretty good! Nice low fat alternative.First batch we followed recipe exactly, but in second batch we added a couple spoonfuls of cream cheese, 1/4 tsp of vanilla, and a handful of chocolate chips. these were delicious. They had that extra punch. The cream cheese made it fluffier and the chocolate melted in your mouth. Yumm...
  5. Slicey
    Made these for Thanksgiving and they were a hit! I made half the batch according to the recipe and the other half with some cream cheese mixed in. They're definitely better when dipped in whipped cream, but everyone enjoyed them. I recommend trying them filled with recipe #55173 Carrot Soufle, which tastes very similar to pumpkin pie, but with less spice flavoring. The recipe made at least double the amount of wontons - probably 30-35 and I still had half a package of wonton wrappers left over, so I would recommend doubling the recipe to use all the wonton wrappers or filling the remainder with something else, but you will get more than 16 pumpkin pie wontons out of the recipe!


  1. College Chef IN
    Not bad. I didn't have all the ingredients called for so I had to improvise a bit. Used same amount of molasses instead of maple syrup and used regular granulated instead of brown sugar. Turned out pretty well but I might not have baked them completely correctly. Got a bit soggy after a day.



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